2020 0921

Slow Braised BEEF Brisket Bites. Chipotle Peach BBQ dipping sauce. Roasted red new potato salad.  Green beans, lemon zest & shallot vinaigrette.

Classic CHICKEN Parmigiano. Thin breaded Organic chicken cutlets layered with savory tomato sauce, mozzarella & parmesan cheeses.  Linguine tossed with toasted garlic olive oil.  Sauteed farm spinach. (Can sub Italian EGGPLANT, sliced & roasted)

Garlic Butter SHRIMP Pad THAI on wide rice noodles.   Sweet & sour tamarind sauce, shredded carrots, peanut powder, copious herbs & bean sprouts.   Tom Yum soup cups.  (Can be vegetarian with crispy tofu steaks)

Seared Tuna NICOISE. Black Sesame crusted Tuna steaks.  Soft boiled egg, new potatoes, blanched haircut vert, tomato petals, capers, nicoise olives. Oregano vinaigrette. A generous bed of butter lettuce.  Baguette & compound garlic butter. 

Tortilla Espanola: Dinner-sized Spanish omelet - layers of potatoes & sweet onions in a savory egg base, cooked in a cast iron skillet.  Garlic aioli.  Heirloom Tomato & herb salad

GRAB & GO salads:  Caprese Pesto - Cocktail tomatoes, marinated mozzarella & pesto quinoa on zucchini noodles.  

SEASONAL SWEET TREAT:   Carrot cake muffins