2019 12 09

Thick cut PORKchops braised in sun-dried tomato & caper mustard cream sauce. Slow cooked cannellini beans.  Roasted Cauliflower. (Cauli can be cleaned, trimmed and ready to roast for better final product)

Tuscan CHICKEN Roulade: thin chicken breasts stuffed with spinach, roasted red peppers & artichoke hearts.  Fregola sarda (little toasted pasta balls) salad with baby spinach, cracked black olives, celery and feta cheese.  (Can sub pork tenderloin)

CHICKEN & root vegetable pot pie topped with fluffy buttermilk biscuits. Shaved brussel sprout salad, parmesan vinaigrette. (can be vegetarian)

Orange glazed Szechuan shrimp skewers.  Shredded cabbage, julienned carrots, zucchini and buckwheat soba salad.  Miso vinaigrette. (Can sub salmon bites or tofu)

Rustic mixed Mushroom & caramelized shallot galette In a short crust.   Topped with Parsley & lemon zest salad. Creamy Celeriac soup.