2019 08 26, 09 02
LAMB stuffed cabbage rolls: Local Cabbage leaves filled with tender sauteed ground lamb, chopped mushroom onion, and herbs. Butter Egg noodles with crispy browned bread crumbs. Garlic Spinach. (can sub beef)
Black Garlic BISON Meatballs & Spaghetti. in Local Tomato Basil sauce. Roasted Zucchini & Eggplant caprese salad. (Can sub beef and/or spaghetti squash)
CHICKEN Marsala: Thin Chicken breasts, in a classic mushroom marsala sauce. Pecan topped Maple Whipped Carrots & sweet potato. Haricot Vert in Shallot vinaigrette.
Slow Roasted PORK BELLY, glazed with spicy raspberry BBQ sauce. Julienned Vegetable salad: zucchini, fennel, blistered cherry tomatoes. Garlic Aioli. Baguette.
SKATE WING with caper brown butter sauce. Almond Jasmine Rice Pilaf. Lemony Swiss Chard.
Grilled CAULIFLOWER & MUSHROOM Tacos. Avocado & Tomatillo salsa. (+/-Bacon) Scallion Rice. Purple Cabbage slaw.
2019 08 20
BEEF SHORT RIB Empanada: Tender short rib, diced sweet potato, red onion & queso fresco stuffed into a flaky oregano short crust. Guallio dipping sauce. Grilled Cabbage & Kale Caesar Salad.
Coconut JUMBO shrimp. Large shrimp breaded with coconut, baked until crispy. Lime Sticky rice. Esquites (Corn Red pepper & Charred Scallion Salad).
Leek filled CHICKEN BREASTS. Creamy Shredded Zucchini Orzo-otto. Broccoli & Swiss Chard with sundried tomato.
PORK RENDANG: slices of Pork Tenderloin in Coconut curry, sambal, kaffir lime leaves, & peanuts. Jasmine rice. Grilled Bok Choy with Orange vinaigrette.
CELERIAC & KALE patties, Savory Sour Cherry Sauce. Wild Rice with Lentils, Caramelized Onions & Hazelnut.
2019 08 13
Cumin Spiced Lamb & Michigan Tomato Ragu. Roasted Baby Eggplants. Handmade leek borek: rolled leek phyllo pastry. (Can sub Bison or Beef)
Citrus Roasted Whole Chicken. Butternut Mac & Cheese Elbows. Crunchy Zucchini, herb & almond salad.
Seared Arctic Char with Blistered Cherry tomatoes. Lacinato Kale Pesto Penne. Roasted Broccolini with roasted pepper. (Can sub chicken)
Harissa Marinated Shrimp in Tomato chutney. Cream Cheese Grits. Southern Corn saute. (can make vegetarian)
Farmer’s Market Grilled Vegetable Feast on a bed of local swiss chard. Tomato Couscous. Baked Goat Cheese. Garlic Crostini. (can add meat if desired)
2019 08 04
Grilled Turmeric-Rubbed Farm CHICKEN breasts. Cucumber Yogurt spread. Cauliflower tabbouleh mixed herbs, cashews & pomegranate seeds. Pomegranate molasses drizzle.
Stir-fried thinly sliced ribeye BEEF & Chinese cabbgage, with soy & black garlic. Kimchi fried rice. (or plain) Shredded Napa Cabbage salad, miso vinaigrette.
Herb Crusted PORK LOIN. Thin green bean & baby potato salad with pesto vinaigrette.
Broiled Whole MACKEREL with Pistachio chimichurri. Wild rice stuffed tomatoes. Shaved fennel & arugula. (can substitute another fish)
Jamaican Jerk SALMON filet. Blackberry Sauce. Sesame roasted Beet, peach, feta & Farro salad.
Jumbo PRAWN Cobb salad- all the classics with a twist. Chopped salad greens, Michigan tomato, crisp bacon, medium-boiled eggs, avocado, chives. Cornbread croutons. Buttermilk Mango lime dressing.
2019 07 29
Grilled PORK Tenderloin. Chipotle Blueberry Sauce. Cauliflower au gratin with bacon. Steamed haricot Vert.
Jumbo CHESAPEAKE BAY CRAB Cakes. on Summer succotash. Fragrant Jasmine Rice. Red pepper coulis.
Steamed HALIBUT Steaks in roasted MICHIGAN tomatoes, onions & garlic. Crusty Sourdough bread to soak up all those delicious juices from the roasted tomatoes. Snow peas, pea shoots, radishes & herbs
Guajillo pepper marinated Grilled SKIRT STEAK. Blue Corn & Chihuahua cheese pancakes. Guacamole. Pickled Onions. Cucumber Cilantro Salad.
SUMMER!! Heirloom TOMATO tart, in cream cheese crust. Arugula, Zucchini, blackberry, pistachio, feta and herb salad.
2019 07 22
CHICKEN Marbella: A sweet and sour favorite. Chicken breasts or thighs marinated overnight in herbs, olives, capers & prunes. Brown Rice Pilaf. Zucchini & Yellow squash julienne.
Ground TURKEY & QUINOA Stuffed Bell Peppers. Diced roasted poblano pepper, roasted vegetable quinoa, smoked tomato & cilantro. Aged white cheddar. Chipotle crema. Black Bean & Corn Esquites salad.
Slow Cooked PORK shoulder. Blueberry BBQ sauce. Cornmeal crusted Fried Green Tomato. Pimento cheese corn custard.
Seared Thai TUNA in Napa Cabbage lettuce wraps. Fried Wontons. Stonefruit Jalapeno Salsa. Rice Noodle Salad, Sweet Chili Glaze.
Primavera RAVIOLI. Handmade garlic goat cheese ravioli. Roasted broccoli, Beets, pea tendrils, basil pea puree. Lemon white wine cream. Garlic Bread Baguette.
2019 07 15
Chipotle CHICKEN Burrito Bowls: Organic farm chicken grilled & tossed in Chipotle salsa, Rice, black beans, grilled corn, grilled zucchini, cilantro avocado crema. Chopped local lettuces. Jalapeno Feta Cornbread.
Tender Italian BEEF & PORK Meatballs. Spicy heirloom tomato marinara. Parmigiano & Ricotta Mashed Cauliflower. Grilled Little Gem salad. (can sub Chix or Tofu)
Cajun lemon pepper Jumbo SHRIMP on Creamed corn & orzo. Heirloom tomato salad with fried capers & burrata. Balsamic Gastrique (sweet and sour reduction).
Fennel crusted SALMON filet on Local Spinach polenta (or spinach rice). Asparagus Carbonara: egg, bacon, parmigiano reggiano
Red QUINOA cakes, stuffed with diced broccoli and cheddar. Smoked Tomato and Corn Relish. Grilled Little Gem Salad.
PETITE BITES: Cheese Ravioli in Mild Marinara. Roasted Broccoli.
2019 07 08
Tender Organic Chicken Meatballs in Red Pepper Cashew Cream on Spaghetti Squash (or whole wheat noodles). Harissa Roasted Carrots.
Spiced slow-cooked Lamb skewers. Marinated onions, lemon yogurt, mixed lettuces. Tomato Rice Pilaf. Garlic Pita babies. (can sub beef or Chicken)
Smoked Paprika & Cumin Rubbed Pork Tenderloin. Country smashed potatoes: roasted, smashed, tossed with garlic oil and roasted again. Green onion Sour cream dip. Shredded Kale salad.
Spinach Stuffed Baked Sole: Filets wrapped around lemony spinach filling. Israeli Couscous Salad- Grilled Corn, Roasted Cherry Tomato, Basil vinaigrette.
Buddha Bowl: Oven Blasted Broccoli, chili dusted roasted Sweet Potato, Red Cabbage, Quinoa, pickled turnip & Red onion slices, sunflower seeds. Creamy chipotle vinaigrette.
PETITE BITES: Grilled Chicken Bento Box: Diced Teriyaki Grilled Chicken, Sticky Rice, Cucumber coins.
2019 06 24
SHRIMP SCAMPI Provencal: sauteed with sun-dried tomatoes, garlic and olives. Cauliflower Arugula Puree. Basmati Rice Stuffed Vidalia onion. (CAN substitute sole or other whitefish).
Sesame FLANK Steak on Korean Sweet potato noodles. Snap pea & zucchini ribbon salad with Wasabi Cream.
Slow cooked PORK shoulder. Smoky Red Currant BBQ sauce. Cornmeal crusted Fried Green tomatoes. Corn pudding.
Organic CHICKEN BREASTS Positano: Pounded chicken breasts sauteed in Olive oil topped with a tomato, garlic, shaved marinated fennel, & arugula salad. Asparagus & orzo salad.
SWISS CHARD Strudel. Savory Layers of phyllo dough, shredded gruyere, shredded parsnip & Swiss chard. Roasted Apricot & Walnut Rice Pilaf.
ENTREE salad: Mini Kohlrabi cakes on Crunchy Romaine Lettuce & shredded carrot, toasted pistachios & shaved hearts of palm. Minted yogurt dressing.
PETITE BITES: Lasagna Roll ups: Lasagna sheets filled with Spinach Parmesan ricotta, Rolled and Baked in mild Marinara. Garlic Bread Baguette
2019 06 10
Blackened Rainbow TROUT. Tarragon Bearnaise Sauce. Cheesy Asparagus Bread Pudding Cups. Roasted Baby Carrots.
Greek Organic CHICKEN & Lemon Kabobs. Fattoush Salad (Chopped tomatoes, peppers, cucumbers, herbs & feta) with Bulgur. Grilled Pita & Beet Hummus.
Slow Cooked, then Grilled PORK Baby Back RIBS. Smoky Strawberry Chipotle BBQ sauce. Country Whole Grain Mustard Potato Salad. Waldorf Slaw: the classic, with julienned green apple, dill & walnuts.
Spicy Korean style BEEF Tenderloin, thinly sliced in chile marinade. Garlic & Ginger Green Fried Rice with watercress and sweet peas.
Brussel Sprout Tacos (marinated & seared brussels, avocado, cilantro, lime, jalapeno) with Spicy Peanut Sauce. Crispy Quinoa & Charred Yellow Squash, baby cauliflorets, spicy peanuts & pickled red onions.
ENTREE salad: Citrus Sesame Asparagus with red pepper On Quinoa & farm spinach herb blend. Savory Granola chunks. (+/- shrimp skewers).
PETITE BITES: Pizza Pinwheels (with or without nitrate free pepperoni). Built & ready for you to bake at home. Extra tomato sauce for dipping. Steamed green beans.
2019 06 04
Sherry-braised Organic CHICKEN thighs with caramelized onions, fingerling potatoes and chorizo. Charred little gem lettuce with haricot vert, pumpkin seeds, manchego & membrillo (quince paste) dressing.
Low & Slow-cooked shredded BEEF Shawarma in large Grilled Pita with marinated red onion, tomato, pickles & Toum (Lebanese Garlic Sauce). Grilled Zucchini & almonds. (FOR VEGETARIAN sub za'atar CHARRED CAULIFLOWER)
Smoked Paprika & Coarse Mustard crusted PORK LOIN. Shredded Carrot Pancakes (think 24 carat gold latkes). Topped with Watercress salad & Salted yogurt dressing.
Hot Smoked SALMON on Orecchiette with creamy fennel, artichokes, arugula, spring onions and bacon. Marinated Cherry Tomato, Mozzarella bocconcini, and Basil salad.
Turkish Style Stuffed EGGPLANT: Tomato, Garlic, Olive Oil, in Long Grain Rice Pilaf with Pine nuts. (with OR without ground LAMB). Sweet and sour spinach.
ENTREE salad: Spring Mediterranean Couscous Salad: arugula, walnuts, marinated artichokes, kalamata olives, sun dried tomato vinaigrette. With mini Mushroom Leek Empanadas.
PETITE BITES: Ground ITALIAN SAUSAGE Marinara on Fusilli. Parmesan Roasted Asparagus.
2019 05 27
Teriyaki FLANK STEAK, Shredded Carrot & Basil Lettuce Wraps. (CAN be Vegetarian with chopped mixed mushrooms & water chestnuts). Sesame Sticky Rice. Cucumber, Thai chili & mint salad.
POBLANO Peppers stuffed with Picadillo (Cuban spiced minced TURKEY) Red beans & Rice. Esquites (Mexican corn salad).
Caprese (oven roasted tomato & mozzarella) Balsamic CHICKEN THIGHS. Polenta rounds in spinach cream. Grilled Asparagus.
Spinach & artichoke stuffed SALMON filet (CAN be vegetarian but subbing PORTOBELLO) Romesco Sauce. Mashed Potato & spinach.
Marinated Baked Tofu planks. Thai SPAGHETTI SQUASH, julienned red peppers & plentiful herbs with Schezuan peanut sauce.
ENTREE salad: Rainbow Veggie SPRING ROLL Bowl. Colorful julienned vegetables, sesame rice noodles and peanut sauce. Crispy peanuts. (Can add chicken, salmon or tofu)
PETITE BITES: Creamy Bacon Mac & Cheese. Greenie Beanies.
2019 05 20
Slow cooked PORK COUNTRY RIBS. Spiced plum, ginger and rhubarb relish. Roasted garlic & sour cream smashed potatoes. Sauteed Swiss Chard
Bulgogi Beef SATAY. Sriracha Aioli. Kimchi, Cashew & edamame fried rice. Pickled Bok Choy & shaved Radishes.
Jerk half CHICKEN & Sticky pineapple salad. Rustic Mashed Yucca Root. Thin sliced collard greens sauted with garlic and lime.
Cornmeal crusted WHITEFISH Tacos: Layer on the Avocado mash, shaved cabbage, carrot & cilantro slaw. Pickled onions. Chipotle aioli. Corn tortillas. Arroz (Mexican garlic rice). (Could be VEGETARIAN by SUBSTITUTING Charred Cauliflower)
Grilled TRUMPET MUSHROOMS. Grilled asparagus, zucchini and manouri cheese (Greek grilling cheese), pea shoot & pistachio pesto on Penne Pasta.
ENTREE salad: Green Apple, poached tarragon chicken, feta & caramelized pecans on Baby & Red veined Spinach. Kiwi vinaigrette.
PETITE BITES: Taco Beef & Queso fresco Mini Quesadillas. Roasted Broccoli.
2019 05 13
Grilled CHICKEN BREASTS with Chimichurri (parsley & cilantro, pumpkin seed pesto). Confetti rainbow vegetable Rice. Slow Cooked Garlic pinto beans.
Honey Cumin Roasted Whole TURKEY BREAST. Coffee laced BBQ sauce. Spiced peanut Sweet Potato salad. Haricot Vert. (CAN SUB SLOW COOKED PORK SHOULDER)
Harissa rubbed LAMB Chops. Tomatoes stuffed with wild rice & pine nuts. Charred Zucchini spears. (CAN SUB BEEF sirloin steak)
Orange SALMON fillets on Gingered carrot Puree. Coconut Milk Rice. Bok choy & Chiogga Beets.
Herbed CHICKPEA pancakes & spicy tahini sauce. Chopped Broccolini, Farro & Lemon Feta Salad.
ENTREE salad: Salmon Cobb Salad: Flaked Roasted Salmon, gently boiled eggs, bacon, crumbled blue cheese, avocado, split cherry tomatoes, marinated red onion rings, Red wine & mustard vinaigrette. (CAN ADD GREEN GARLIC BREAD)
PETITE BITES: Mexican taco bowls: Chopped baked chicken breast, sweet corn, shredded cheddar cheese, yellow rice, black beans. Tortilla chips.
2019 05 06
Seared SKIRT STEAK, with Balsamic & house roasted red pepper salad. Blue cheese Potatoes Anna (thinly sliced, layered and baked until crispy). Sauteed garlic spinach.
Braised lemongrass & ginger CHICKEN meatballs in green coconut broth. Long Grain Indian rice. Charred cabbage with sweet chili drizzle.
Five Spice DUCK BREAST, blackberry jus. Mashed Celeriac & Yukons. Braised Leeks.
Black Pepper SWORDFISH. Chunky Ratatouille: stewed zucchini, tomatoes, eggplant & peppers in garlic olive oil. Fresh Egg or ZUCCHINI Noodles with Basil pesto. (Can substitute Jumbo shrimp)
CAULIFLOWER Wedges, simmered with red onion, tomato, and harissa. On Vegetarian dirty rice with onion, black garlic, diced chestnuts and cajun spice.
Creamy WILD MUSHROOM soup. ASPARAGUS and Brie pastries, honey thyme drizzle.
ENTREE salad: Asparagus Salad with sweet peas, pea shoots, buckwheat noodles & feta. Fresh tarragon dijon vinaigrette (+/ add Blackened Trout)
PETITE BITES: BBQ Chicken burgers on pretzel buns. Crinkle cut sweet potato fries.
2019 04 29
PORK TENDERLOIN with Sundried Tomato & capers. Farm spinach, orzo & feta salad with creamy lemon vinaigrette. Grilled Asparagus. (can sub beef tenderloin for pork)
CHICKEN tagine: Moroccan spiced braised chicken with Castelvetrano olives & almonds. Green Cauliflower Rice: finely diced cauliflower sauteed with baby spinach Roasted fennel. (can sub brown rice for cauliflower)
Bay SCALLOPS & Rock SHRIMP, sweet corn & chorizo saute. Creamy Goat Cheese studded Heirloom Grits.. Braised Collard Greens. (can sub tilapia for shellfish)
PORTOBELLO Patty melts: marinated and grilled portobellos, sauteed onions, havarti on grilled marble rye. Little Gem wedge salads with buttermilk ramp dressing.
Southwestern stuffed SPAGHETTI SQUASH: black beans, poblano peppers, diced heirloom tomatoes, corn, scallions. Topped with sharp cheddar. Chipotle Brown rice.
ENTREE salad: Grilled Asparagus & French Lentil Nicoise Salad. With all the classic accoutrements: boiled eggs, haricot vert, new potatoes, nicoise olives, radishes & shallot caper vinaigrette (CAN ADD SEARED sushi grade TUNA)
PETITE BITES: Beef Bolognese on Fusilli. Parmesan Roasted Broccoli Florets
2019 04 22
Slow & low BRAISED BRISKET. Potato & shredded Carrot Kugel. Sauteed Garlic Spinach.
Roast CHICKEN with Sumac, Za’atar and lemon and pine nuts. Garlicky Yogurt dip. Zucchini & Burst cherry Tomatoes. Black Pearl Rice. (can add grilled pita bread)
Mustard & Herb crusted SALMON. Horseradish creme fraiche. Spring Vegetable Ragoût With Brown Butter Couscous.
MATZO-GNA (Matzo lasagna) - classic lasagna with matzo in place of noodles. Salad of bitter greens with horseradish dijon vinaigrette. (can be made with regular pasta noodles)
Skillet sized Asparagus & Ramp Frittata, topped with Burrata and herb pesto. Portobello & celery salad with garlic sourdough (or matzo) croutons.
ENTREE salad: Julienned Carrot & Beet, herbed Quinoa & Feta on Chopped Dark green Romaine. Pistachio vinaigrette. Vegetarian: Add white beans Carnivore: Add Tahini Roasted Chicken
PETITE BITES: Ponzu marinated Steak Satay. Wide Rice Noodles. Sesame Snap Peas
2019 04 15
Honey ginger Roasted FARM CHICKEN Quarters. Miso butter Brown rice. Cucumber, Avocado, Cilantro and peanut salad.
Rosemary LAMB CHOPS. Sweet Pea risotto with pea shoots. Roasted Radishes.
SALMON Croquettes. Spicy green chutney. Colcannon (Buttery mashed potatoes with cabbage & leeks). Roasted baby carrots.
Herbed FALAFEL. Smoky stewed tomatoes. Parsley Brown Rice (or cauliflower rice) pilaf.
Garlicky Whole Wheat PASTA (trust me) with Fried Hazelnuts. Roasted Asparagus with 7-minute egg and shaved Parm Reggiano.
Entree Salad: Citrus SHRIMP, avocado, quinoa and grapefruit salad on mixed chopped greens. Cilantro dressing.
Petite Bites: Mini Turkey meatballs & Roasted Broccoli. Bowtie Pasta.
All items available to ORDER IN FULL family sized PORTIONS or divided into 4 individual GRAB & GO portions.
2019 04 08
ENTREES
Classic CHICKEN Paprikash: Organic Roasted shredded chicken in creamy smoked Hungarian paprika sauce with sauteed bell peppers and onions. Parsley butter noodles. Caraway spiked chard.
PIstachio Crusted WHITEFISH filet. Black Forbidden rice. Brothy roasted red pepper sauce. Sauteed Baby Bok Choy & oyster mushrooms.
Grass-fed Short Rib BEEF sliders on pretzel buns. Caramelized onion jam & brie. Sweet potato crinkle cut oven fries. Little Gem salad with sliced radishes. *also offering lower carb version: jumbo steak sized patties, no buns, add sauteed portobello mushrooms*
GREEN LASAGNA Rolls: Garlicky ricotta stuffed lasagna noodles rolled up around sauteed spinach and asparagus. Parmesan cream sauce. Caesar Salad. (*can be made carnivorous with shredded chicken OR vegan with cashew cream and tofu ricotta)
PINTO & BEET burgers: Handmade veggie burgers full of flavor, layered on whole wheat rolls. Baby Arugula & Lemon Yogurt. Roasted parsnip fries.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Potato soup with sage rye crumbs
GRAB & GO Salad: Roasted chicken on peppery baby arugula, figs, quinoa, crushed almonds and goat cheese rounds. Shallot mustard vinaigrette
FRITTATA bites: Asparagus, smoked salmon, goat cheese
OATMEAL CUPS: Peanut Butter & Jelly
BREAKFAST PASTRY: Carrot muffins (+/- tahini glaze)
DESSERT/COOKIES: Baklava Cigar Rolls, with walnuts and Michigan honey
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Teriyaki Grilled Chicken Bento Box. Plain brown sticky rice. Snap Peas.
Broccoli studded whole wheat Mac & Cheese. Crunchy goldfish cracker topping.
Kid Hamburger Sliders. Roasted Fingerlings. Green Beans.
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)