2020 02 24
Heading down to the bayou for mardi gras…
GRILLADES and stone ground Grits: a New Orleans classic. Thinly sliced BEEF steaks seared and sauced with a tomato onion gravy. Garlic sauteed spinach. (not a grits fan? Sub mashed cauliflower. Can be made Vegetarian with Tempeh)
CHICKEN & ANDOUILLE Jambalaya: a savory stew of chicken and rice. (can be vegetarian) Butter lettuce salad, coarse dijon vinaigrette.
Country CAPTAIN: Savannah classic, a creative combination of Southern-style smothered bone-in CHICKEN, accented with Indian spices. Served with long grain rice. Green beans.
DUCK CONFIT and Andouille Gumbo, garnished with cornmeal crusted fried okra. Mushroom dirty rice. (can make Gumbo VEGETARIAN with celery root and seitan)
Creole jumbo lump CRAB cakes. Petite roasted new potatoes. Gently steamed asparagus & roasted bell pepper strips. Meyer lemon cream sauce. (can do whitefish cakes)
Blackened RAINBOW TROUT. Julienned Celery Root & leaf Remoulade. Carolina Gold Rice. Roasted baby Carrots.
2020 02 17
Herbed Goat cheese stuffed CHICKEN BREASTS. Triple Tomato rice . Asparagus with rye bread crumble.
PORK Panang Satay. Cucumber salad & Peanut sauce. Fragrant long Grain rice. (Can be vegetarian with Butternut squash cubes or smoked tofu)
SALMON Filets with herbed orange salsa. Cauliflower, shaved carrot, beet, pomegranate & pistachio salad. Cold sesame buckwheat noodles.
GRILLED SNAPPER with rustic Olive salsa. Grilled provencal Vegetables & feta on Zucchini noodles. (can sub vermicelli for zucchini noodles)
Parmesan breaded PORTOBELLO mushroom cutlets. Spinach & roasted garlic Tomato gravy on fettucine. (Can sub mashed cauliflower)
TOFU short ribs, brushed with a tangy BBQ sauce. Black pepper sMashed potatoes. Winter root vegetable slaw with remoulade.
2020 02 10
FLANK STEAK PEPERONATA: Sweet peppers, onion & Roma tomato petals cooked in olive oil, served over thinly sliced flank steak with shaved Pecorino Romano. Herby fingerling potatoes. Sauteed roasted garlic Spinach.
Moroccan spiced BISON Meatballs. Roasted Chickpeas, Carrots & Cracked Bulgur melange. Cilantro-yogurt chutney. (can be vegetarian, made with seitan and oat)
Lemon CHICKEN breast & vegetable skewers on a bed of charred Scallions. Toasted almond rice pilaf. Tahini Yogurt sauce.
PORK TAMALE pie: Slow cooked pork shoulder & root vegetables in a Mexican stew, topped with a cheddar Hatch chile cornbread batter. Tangy Curtido slaw. (can be made vegetarian by omitting pork and/or adding soy curls)
Creole SHRIMP & ANDOUILLE saute. Cream Cheese Mashed Cauliflower. Lemony Zucchini Spears.
Spicy Roasted TOMATO soup. Artichoke, spinach & 3-cheese sandwiches, prepped for you to grill.
Roasted CAULIFLOWER, Poblano and caramelized onion tacos. Small corn tortillas. Avocado, Quinoa & Black bean salad.
2020 02 03
Pomegranate glazed DUCK BREAST on shaved radicchio. Mashed potatoes and parsnips. Butter braised radishes & shallots.
Indian spiced Butter CHICKEN: yogurt marinated chicken thighs, braised in a velvety red tomato bath scented with onions, ginger, garam masala, cumin and turmeric and a touch of cinnamon. Coconut scented basmati rice. Garlic ghee brushed naan. (for Vegetarian version can sub seitan)
PORK TENDERLOIN medallions, cider pan sauce. Wild mushroom Risotto. Roasted Broccoli spears with thyme butter. (for Vegetarian version sub Celeriac steaks)
Deluxe Baked POTATO bar. Jumbo Salt Roasted russet potatoes. BBQ Slow roasted pork belly bites. Charred broccoli florets. Velvety sharp Cheddar sauce. Frizzled shallots. Jalapeno Chive sour cream. (for vegetarian version sub smoked tofu crumbles)
Seared BAY SCALLOPS. Brown Butter Miso Aioli. Blood Orange & Shaved Fennel Couscous. Frenched Green Beans with toasted slivered almonds. (Can sub other white fish filet.)
SWEET POTATO & BLACK BEAN burritos: a satisfying Mexican spiced savory filling, and browned. Simple lime guacamole. Rainbow confetti rice. (for Carnivores add queso blanco and chorizo to burritos)
2020 01 27
A bright change of pace: SUMMER ROLLS filled with Shredded roasted CHICKEN & bright herb rainbow salad. Spicy peanut sauce. Sesame noodle & shaved bok choy salad. (can SUB SHRIMP, be Vegetarian or be left unrolled and layered for a large bowl)
Bulgogi PORK Tenderloin Satay. Sriracha Aioli. Kimchi, Cashew & edamame fried rice. Pickled Bok Choy & shaved Radishes.
Turkish LAMB Kofta (Meatball skewers). Pomegranate yogurt sauce. Fluffy Lemon Couscous. Cucumber & carrot ribbon salad. (can sub BEEF)
VEGETARIAN Mexican Tortilla soup: A classic tomato based hearty soup, studded with diced vegetables & Mexican spices. Cheddar cheese, avocado & tortilla strip garnish. Cilantro & cucumber salad. (Can add chicken or pork)
Potato Crusted SALMON filet. Small potato slices layered like scales on a salmon filet. Braised Leeks in dijon vinaigrette. French lentil Salad with torn swiss chard, diced red onion, toasted walnut & pomegranate arils.
Roasted WINTER VEGETABLE Phyllo Pie: Hearty root vegetables and fennel, dill & brie and baked in walnut crumb layered phyllo. Roasted Curried Carrot Puree Soup.
2020 01 20
PORK TINGA. A Mexican classic, slowly simmered pork stew made with tomatoes, chipotle chiles, chorizo, and onions. Mexican Rice with onion and garlic in chicken broth. Smashed Avocado & Lime Crema.
New Zealand LAMB chops, crusted with Pistachio & Garlic. Mashed Cauliflower. Lemon Caper Haricot Vert. Roasted Pepper Romesco. (Can sub pork tenderloin medallions or beef filet mignon)
French Onion CHICKEN: Juicy pan-seared chicken breasts or thighs smothered in caramelized onion gravy and melted Fontina cheese. Butternut squash noodles with shaved mushroom crisps. (can sub regular egg noodles)
Lemon SOLE Oreganata: Delicate baked fish filets topped with crisp seasoned bread crumbs, white wine pan sauce. Orzo and Baby Arugula Tossed with sun-dried tomato pesto. Steamed Broccolini.
Hatch Green Chile Mac & Cheese, topped with Tortilla chip crumble. Cherry Tomato & Herb Salad.
SUPERFOOD delight: Chili sweet potato bites, Thai spiced Tofu, lime Chickpeas, Herbed Quinoa & toasted pepitas. On hand torn Latino Kale with vegan black pepper Caesar.
2020 01 13
HALIBUT Provencal: filets poached in a savory tomato sauce full of garlic, shallots, fennel, tomatoes, olives, and fresh sage. Basil pesto & pistachio quinoa. Baked ratatouille rounds layered with goat cheese.
Charred chipotle FLANK STEAK Burrito Bowls. Black Beans, Corn, cherry tomato, red onion salad. Queso Blanco. Cilantro Lime Rice. Creamy avocado chimichurri drizzle. (Sub Tofu for vegetarian option)
Rosemary PORK loin. Chili dusted Roasted Butternut squash, sun-dried tomato, gouda & baby kale sourdough panzanella. Creamy black pepper Roasted garlic dressing. (can sub pasta for bread in panzanella)
WINTER SOUP & SATISFYING SALAD: Winter Green Goddess Cobb. Lemon marinated Grilled CHICKEN Thighs on a bed of winter greens. Roasted beets. Avocado mash. Buttermilk blue cheese. Toasted hazelnuts. Pickled red onion. Served with a warm bowl of Roasted Carrot Soup. Zingerman’s Walnut Sage Bread croutons. (can be vegetarian by adding tempeh or simply omitting Chix)
Greek MOUSSAKA. Layers of garlicky Eggplant, Sauteed chopped mushrooms & sausage. Tomato Bechamel, Parmigiano cheese. (Can be vegetarian) Little Gem salad with shaved radishes & walnut vinaigrette.
January “dinner-worthy” Frittata: Local Farm eggs, baby Potatoes, spinach pesto, ricotta, & smoked gouda. Salad of Shaved Brussel sprouts, quinoa, shiitake crisps, shaved parm, grainy mustard cream vinaigrette. (can add meat to frittata, if desired)
2020 01 06
Organic miso glazed CHICKEN breast sandwiches. Thinly shaved citrus slaw & Sriracha mayo on brioche buns. Teriyaki Broccoli salad, water chestnuts, baby corn, julienned red pepper. Crunchy rice noodle & toasted almond topping.
Mustard glazed PORK tenderloin. Kale & Artichoke Gratin. Roasted Baby Carrots. Soubise sauce. (slow cooked onion)
the BEST classic (beef, bison or turkey) MEATLOAF. Mashed Idaho potato casserole with cheddar panko crust. Sautéed mixed mushrooms on Swiss chard. Madeira gravy.
Barbeque Jumbo Shrimp on Cheddar grits. Julienned Collard Green salad with roasted red pepper and smoky chipotle vinaigrette. (Can SUB whitefish filets, or smoked Tofu planks)
Quinoa & charred corn Stuffed Poblanos with Romesco Sauce (Spanish hazelnut red pepper sauce). Curtido slaw with chipotle pumpkin seeds & goat cheese vinaigrette.
Sage Hasselback butternut squash. Creamy brie FARRO-tto. Crispy Brussels sprout hash. (with or without bacon lardons
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.
2019 12 02
Cider Glazed Roasted PORK Loin. Celeriac potato Puree. Roasted Parsnips & Baby Carrots. Parsley gremolata.
Classic CHICKEN Parmesan. Spaghetti in Arrabiatta (spicy) sauce. (Or a pile of zucchini noodles for a lighter version). Caesar Romaine salad with hand torn croutons.
Herbed house-ground TURKEY burger on Brioche bun. Dill & garlic aoili. Kale & quinoa salad with roasted pepper walnut vinaigrette. (can sub salmon)
Blackened bacon wrapped SCALLOPS, glazed with hot honey. Sweet potato leek risotto. Haricot Vert with cranberries. (can sub another fish or tofu-omit bacon)
Hearty Pasta e Fagioli (traditional Italian soup with ditalini & cranberry beans) with Italian sausage & cubed Butternut Squash. Sage Pesto. Garlic Baguette. (can be made vegetarian)
2019 11 18
Jerk Spiced CHICKEN Thighs. Savory Cinnamon sweet potato puree. Roasted carrots. Crispy plantain chips. Lime crema.
Grilled Piedmontese FLANK Steak. Parsley & cilantro based chimichurri sauce. Roasted new potatoes & bravas sauce. Sauteed Kale with Roasted garlic.
Herbed SALMON filets. Wasabi aioli. Sesame scented Jasmine rice & edamame. Sauteed Bok choy, snap peas, & scallions. (Can sub another fish or cauliflower rice)
EGGPLANT Parm LASAGNA, layered with Basil spinach Ricotta. Little Gem caesar salad crispy parm & croutons.
Southern style Sweet Corn, shredded Zucchini & CHEDDAR STRATA: local sourdough, veggies, scallions, cheddar & gouda cheeses. Roasted Butternut squash & apple soup.
2019 11 11
Slow cooked & smoked BEEF BRISKET. Seed crusted acorn squash slices. Lemon spiked labneh. Sauteed baby kale. (can sub whole TURKEY breast)
Five spice PORK BELLY & Rainbow Salad Ramen. Michigan Pork belly slices (just enough to satisy) on an abundant bed of shaved colorful veggies & organic ramen noodles. Sesame Vinagrette. XO sauce drizzle. (Can be eaten hot or cold, OR sub TOFU for Vegetarian version)
Z’atar (thyme & sesame) CHICKEN, roasted whole on a bed of shallots & herbs. Harvest Salad: apple, cheddar, pumpkin seeds, couscous, diced chili dusted butternut squash on fresh greens. Handmade Pesto Garlic knots.
Simple RAINBOW TROUT filet. Cajun beurre blanc. Potato & spinach colcannon (creamy mashed potatoes combined with sauteed cabbauge, baby spinach, leeks & garlic). Roasted Baby Farm Carrots.
Autumn Farmer’s Stew: all that the farmer’s market is still offering, in one satisfying VEGETARIAN tomato based stew. Add your favorite whole grain starch: cooked farro, barley or noodles (held separately so they will not get too soggy). Handmade Pesto Garlic knots.
2019 10 28
CHICKEN Florentine: Breaded thinly pounded Chicken breast fillets, topped with creamy spinach & artichoke sauce, with Pecorino Romano & Parmigiano reggiano. Tomato & garlic orzo bake. Roasted Broccoli spears.
TURKEY BREAST in Mole Poblano: Citrus Brined & Roasted Whole. Classic mole. Sesame Brown Rice. Curtido Slaw with oregano vinaigrette. Small charred tortillas. Lime crema.
Almond crusted PORK TENDERLOIN medallions. Curried apple chutney. Leek, mashed potato and stilton cakes. Sauteed farm spinach.
Simply Baked SALMON with Dill Creme Fraiche. Parsley new potatoes. Seared Romaine Hearts with minted peas.
Acorn Squash stuffed with chipotle quinoa, black beans & cheddar. Hot water Cornbread rounds.
Pumpkin Mac & Cheese (Makeover) comfort food: Regular or Chickpea pasta, tossed with creamy pumpkin cheese sauce (can be made dairy free), baby kale & leeks. Spinach Salad with walnuts & shallot vinaigrette.
2019 10 21
Chicken Cutlets Veronique: Sauteed Chicken breast fillets in light tarragon sauce with roasted grapes. Fennel Couscous. Roasted Farm Carrots.
Classic Swedish Meatballs in pan gravy. Ligonberry Jam. Fluffy Buttermilk Mashed Potato. Crisped Brussels Sprouts with bacon.
Benne Seed crusted SCALLOPS with Grapefruit shaved Fennel Salad. Fresh Corn Polenta. Red Wine shallot reduction. (can sub another fish)
Farmers’ SPANAKOPITA: sautéed farm spinach, kale, collard greens, green onions and dill mixed with garlic &crumbled feta in a crispy filo pastry shell. ROASTED TOMATO SALAD on BABY KALE with harissa vinaigrette, pistachios, and goat cheese
Baked peanut TOFU. Red Chili peanut crisp. Coconut Lime Rice. Scallion smashed Cucumber Salad. Pickled shallot
2019 10 14
Cider Braised PORK loin. Roasted Kabocha Squash with corn salsa, mint & feta. Baby Kale Salad with pickled red onions & pumpkin seeds.
TURKEY meatballs in roasted pepper cashew sauce. Gluten-free Lentil pasta (or regular noodles). Roasted Cauliflower with sage & hazelnuts.
Spatchcocked Organic lemon CHICKEN seared in a cast iron pan. Couscous with saffron, almonds raisins, preserved lemons & almonds. Sauteed greens.
Tender COD CAKES in Tomato sauce. Mashed Cauliflower. (or Indian basmati) Seared fennel with fennel seeds & garlic.
MUJADARA: Lebanese Brown rice and lentil stew with savory crispy caramelized onions. Butterbean mash (think hummus of butter beans) with muhammara (Middle Eastern red pepper and walnut spread). Garlic Flatbreads.
2019 10 08
Harissa SKIRT STEAK. Parmesan & Black pepper Roasted Broccoli Spears & Marble potatoes. Bacon Creamed Corn.
Farmers DOLMADES: Giant Swiss chard leaves stuffed with seasoned ground LAMB & brown rice. Avgolemono sauce (Greek lemon). Tomato & Cucumber Salad with Yogurt & Mint sauce. Garlicky Pita bread. (can sub beef or lentils for vegetarian)
Mild Hatch GREEN CHILE CHICKEN & queso fresco Enchiladas. Yellow Mexican rice (with garlic and onions cooked in chicken broth). Black bean Avocado Salad.
Soy Ginger HAKE. Miso Butter Brown Rice. Snow pea, shaved carrot & Bok Choy salad.
PETITE BITES: Steak Satay on sesame vermicelli. Roasted Broccoli. (can sub chicken)
2019 09 30
Roasted ITALIAN SAUSAGES from Biercamp. Thinly sliced Idaho Potatoes layered & baked with lemon and olive oil, topped with shredded & broiled halloumi. Salad of roasted Michigan peppers marinated in garlic and lemon. (Can sub pork tenderloin)
Grandma’s CHICKEN noodle soup: wide noodles & local root vegetables in classic housemade chicken broth, studded with shredded organic farm chicken. Pesto Garlic Bread & Farm fresh green salad with shallot vinaigrette.
Tender BEEF Meatballs on Pesto Risotto. Fried Corn & Cherry Tomatoes & asparagus in cast iron. (Can be made vegetarian)
Maple Dijon glazed SALMON filets. Shaved Apples, Fennel, grapes, walnut crusted goat cheese rounds on red quinoa & arugula. Lemon fennel pollen vinaigrette.
MEATLESS SLOPPY JOE: savory tomato & lentil stew on grilled cheddar cornbread. Spinach salad with black pepper ranch.
PETITE BITES: Fish cakes. Sweet chili dipping sauce. Steamed edamame. Sticky Rice.
2019 09 23
Classic Coq au vin: CHICKEN braised in Red wine sauce with mixed mushrooms & root vegetables. Brown Butter Mashed Potatoes. Sauteed Spinach.
TURKEY sausage, wild rice & smoked gruyere stuffed Acorn Squash. Spinach Salad with Hard Boiled egg, smoky Bacon Dressing. (can be made vegetarian)
Braised PORK SHOULDER Tamale Bowl. Slow cooked shredded Adobo Pork, sauteed bell peppers & onions on creamy polenta. Topped with black beans, corn kernels. Lime avocado mash. Fresh Michigan heirloom tomato pico de gallo. (can sub beef or lentils/beans for vegetarian version)
Blackened WHITEFISH. Creamy Rock shrimp & artichoke white wine sauce. Potatoes Anna (thin slices layered and baked until crispy). Sauteed lemony swiss chard with pine nuts.
Thai BUTTERNUT SQUASH and Peanut soup. Coconut Black Rice. Mango, mint & fresh chili pepper salsa to float in the soup. Crusty Baguette.
PETITE BITES: Cheesy Marinara Fusilli Pasta. Crispy Parmesan Broccoli. (can add mini turkey meatballs)
2019 09 16
NEGAMAKI: Japanese Grilled Steak Scallion Rolls: Thin slices of flank steak, wrapped around bunches of sesame oil scallions seasoned. KIMCHI udon: Kimchi, Gochugang, & butter over soft udon. Sauteed snap peas & Chinese Broccoli.
Hoosier Sandwich: Crispy PORK cutlet. Pork loin, sliced & pounded thin, breaded and pan fried on brioche buns. Thinly sliced house made pickles, butter lettuce and sliced heirloom tomatoes. Chive dijon aioli. Rosemary oven steak fries. (can also do unbreaded cutlets)
Turmeric Yogurt marinated CHICKEN BREAST Satay. Peanut ginger dipping sauce. Thai Red Curry Noodles with Butternut Squash & Spinach.
Grilled CALAMARI, stuffed with chorizo. Oven braised Chickpeas and diced carrots with lemon & feta. Tomato rice. (can sub halibut)
Roasted Whole CAULIFLOWER in Puttanesca sauce (marinara studded with onions, garlic, roasted peppers, capers & olives). Spaghetti Squash with torn basil, large northern beans & toasted pumpkin seeds.
2019 09 09
Roasted & Smoked Organic Farm CHICKEN Burritos: Pulled Chicken, baby spinach & arugula, spicy salsa verde, goat cheese & chihuahua cheese, folded in extra large tortillas. Caramelized onion & Kale Rice. Braised Black beans. Pickled Jalapenos.
Black Pepper Hanger STEAK, Sage & Savory Butter. Lacy Sweet potato cakes. Smashed Beets & BLUE cheese on Arugula.
Cider brined PORK TENDERLOIN. Roasted Shallot Reduction. Butternut Squash risotto. Julienned Apple & Kohlrabi salad.
Creole RAINBOW TROUT filet. Fresh Corn Coulis. Southern Tomato Grits. Cherry Tomato & herb salad with Benne seeds.
CAULIFLOWER, LENTIL & TOMATO MASALA. Barberry Yogurt sauce. Spiced Turmeric Aloo Potatoes. Caramelized onions.
Simply PETITE BITES: Grilled Teriyaki organic CHICKEN THIGHS. Sesame Rice. Roasted Broccoli.