2019 03 19/25

MODIFIED MENU: this week and next due to Spring break

AVAILABLE week of March 18-22, 2019

Broccoli Quinoa Risotto with Seared Chicken breast.  Roasted Asparagus & Shallots.

Individual Heritage Ground Pork, Fennel, prosciutto meatloaves with Roasted apples.  Mashed cauliflower, fennel pollen butter.

Irish Lamb and Turnip stew. Oat Buttermilk biscuits.  Green Salad & dijon vinaigrette.

Buttermilk jalapeno and cilantro grilled Skirt steaks. Pimento cheese stuffed yukon potatoes with crispy shallots.  Sauteed Dandelion greens.

Asparagus & artichoke galette in Buckwheat short crust.  Radicchio Salad with burrata & pistachio vinaigrette.

AVAILABLE for delivery on Monday March 25, 2019

Classic Baked Ziti. Garlic ricotta, Italian sausage mini meatballs, swiss chard and San Marzano tomato gravy.  (can be made vegetarian with eggplant)

(DINNER SIZED) Satisfying Southwest Quinoa.  Fluffy Quinoa, Charred Corn, Black Beans, Chili Roasted diced sweet potato, Red Pepper, pickled red onion, cubed avocado, queso blanco & farm spinach.  CILANTRO CHILI LIME DRESSING.   (+/- grilled shrimp skewers)