2020 0824

Cumin spiced house ground LAMB shoulder & Michigan Tomato Stew served on Roasted Baby Eggplant halves.  Handmade leek borek: rolled & coiled leek phyllo pastry.  (Can sub Bison, beef or LENTILS)

Baked Carnitas Empanadas: Braised PORK shoulder, chili dusted diced and roasted sweet potato, red onion, & queso fresco stuffed into a flaky oregano short crust.  Guajillio dipping sauce.  Grilled Cabbage & Kale Caesar Salad.  (Options: Carnitas bowl, on steamed brown rice. Can be vegetarian by omitting meat & increasing vegetables)

Citrus-Brined BONE-IN ORGANIC CHICKEN BREASTS. Zucchini noodle, orzo, herb & almond salad. Roasted red pepper salad, goat cheese vinaigrette. 

Seared ARCTIC CHAR.  Blistered Cherry tomatoes & shallots.  Lacinato Kale & Basil Pesto Penne.  (can be vegetarian by subbing TOFU planks or GF with gluten free pasta)  

Harissa rubbed SHRIMP in Tomato chutney.  Cream Cheese Grits.  Southern Corn & bell pepper saute. (can be made vegetarian with root vegetables)

Farmer’s Market GRILLED VEGETABLE Feast on a bed of lightly sauteed swiss chard.  Bloody Mary Couscous or Quinoa.  Baked Goat Cheese discs.  (can add meat if desired)

GRAB & GO seasonal salad: Little gem wedges, Roasted cocktail tomatoes, charred eggplant, diced cucumber, Greek feta, pomegranate, toasted shaved almonds, tahini yogurt