2020 0907
Mustard Pork Loin. Warm Barley and Caramelized Mushroom Salad. Roasted Cumin Baby Carrots. (Can be vegetarian with Roasted Cauliflower head)
Thinly Sliced Teriyaki Flank Steak, topped with scallion salad & sweet chili drizzle. Coconut sticky rice. Miso Butter Eggplant, crushed peanuts.
Herby Slow Roasted Salmon. Baby Yukon potato & Dill yogurt. Romaine Lettuce hearts, snap peas & radish salad.
Chesapeake Crab Cakes, rock shrimp saute. Red pepper coulis. Potato & celeriac mash. Dilled Asparagus. (can be vegetarian with enoki & oyster mushroom cake)
Spice Roasted Cauliflower & Chickpeas, buttery Pine nuts, Tahini drizzle. Carrot hummus. Feta & parsley Couscous. (Can be gluten-free)
Thai pressed tofu & Summer squash skewers. Peanut slaw with Soba Noodles. (Can be gluten-free)
GRAB & GO seasonal salad: Shaved Apple, Fennel, Celeriac, bacon lardons, smoked pecans on a bed of greens. with Caramelized Apple Vinaigrette.
Gluten-Free Peach oat crumb bars.
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
2020 0817
Tender PORK & sesame meatballs. Ginger Chili Broth. Soba noodles. Steamed bok choy, baby corn & julienned red pepper. (can be made vegetarian)
French Bistro Coq au vin: Organic farm CHICKEN braised in Burgundy wine with root vegetables. Mashed celeriac. Asparagus bundles wrapped in prosciutto.
Wild caught Coho SALMON. Preserved Lemon Aioli. Beluga Lentil & pancetta ragu. Swiss chard & leek saute with walnut crumble.
Grilled SHRIMP Skewers. Chipotle Aioli Dipping sauce. Sweet potato Tex Mex salad: roasted sweet potato, avocado, black beans, pepitas, cilantro & pickled red onion slices. (Can be made vegetarian with mixed summer squash & marinated tofu/tempeh skewers)
Roasted TOMATO Tart: Buttery shortcrust filled with sweet heirloom tomatoes in a chevre custard. Little Gem wedge salad, smoked pecans, caramelized red onion, avocado vinaigrette.
Chipotle PORTOBELLO Tacos. Vegan cilantro crema. Avocado. Pickled onions. Small Corn tortillas. Black bean and Cauliflower salad.
2020 0803
Grilled Chicken breast. Fresh mango jalapeno salsa. Spinach studded Cauliflower Rice (steamed and ready to eat hot or cold). Local green & radish salad, Honey lime vinaigrette.
Balsamic Glazed Flank steak. Heirloom Tomato, Cucumber, Red Onion & Herb Gazpacho salad. Wedge of Humboldt Fog Goat cheese & Ciabatta Rolls.
Jumbo Shrimp & Andouille jambalaya pasta: Sweet local peppers, celery & onions in a creamy Cajun tomato sauce. On Corkscrew pasta. Avocado green goddess on local salad greens. (can be made vegetarian by substituting soy curls and/or smoked butternut squash)
Blackened Lake trout. Classic Remoulade. Grilled wild rice & sweet onion stuffed zucchini halves. Summer peach cabbage and root slaw.
Sweet potato coconut milk curry. Long grain basmati rice. Shredded Kale salad with shaved candy cane beets, pepita vinaigrette & toasted coconut chips.
Braised chickpea, cherry tomato, caper & garlic confit stew. Yogurt flatbreads (cooked in cast iron pan, or dough ready for you to cook fresh). Broccoli salad with tahini vinaigrette & crispy onions.
2020 0727
Miso Braised BEEF short ribs. Cornmeal Hoecakes with Kimchi & nori crunch. Smashed Cucumbers.
Spinach, Mushroom & prosciutto stuffed PORK tenderloin. Chevre Mashed Cauliflower. Balsamic Fig pan sauce.
Grilled za’atar CHICKEN thighs. Asparagus, Leek and potato salad. Heirloom tomato & cucumber salad.
Seared SCALLOPS in Spanish Romesco sauce (roasted red peppers, hazelnuts, sherry vinegar & smoked paprika). Zucchini noodles with toasted almond pesto. Tomato rubbed Baguette. (Can sub other white fleshed fish)
Moist SALMON burgers on housemade sesame brioche buns. Local Leaf lettuce, Heirloom tomatoes, avocado & scallion aioli for delicious sandwich layering. Red cabbage & quinoa salad with lime vinaigrette.
Garlic scape & shredded halloumi quinoa cakes. Arugula Pesto. Spinach & pecan salad with roasted pepper vinaigrette.
Roasted Whole Cauliflower in creme fraiche, garlic and herb marinade. Garlic hummus. Pickled Jalapeno slices. Yogurt flatbreads.
2020 0720
Catalan Slow-Roasted PORK LOIN. Julienned Bell pepper peperonata. Grilled Rosemary Polenta Cakes. Aleppo Whipped feta. (Can be vegetarian with a hasselback roasted butternut squash)
Moroccan CHICKEN THIGH stew, featuring mixed veggies, warm spices and diced apricots. Cauliflower couscous. Lemony Yogurt. (Can be vegetarian with firm tofu or more veggies)
Coriander Seared SALMON filets. Madras curry Aioli. Coconut Rice. Fennel & snap pea salad.
MACKEREL with Celery Salsa verde. Lemony stacked potatoes. Grilled Asparagus.
Ricotta & pistachio pesto on hand made herbed farfalle. Zucchini Parm: layers of summer zucchini with Parmigiano and smoked mozzarella.
Caramelized Brussel Sprout Quesadilla. Red onion jam. Arroz Verde. Baby greens & pepita salad.
2020 0713
Tender Organic Chicken Meatballs in Red Pepper Cashew Sauce. Basil Spaghetti Squash. Harissa Roasted Carrots. (can be vegetarian with tofu balls or diced butternut squash)
Smoked Paprika & Cumin Rubbed Pork Tenderloin. Country smashed potatoes: roasted, smashed, tossed with garlic oil and roasted again. Shredded Kale & smoked almond salad.
Coconut Shrimp & Grilled pineapple. Cilantro Rice. Sweet corn succotash with shiitakes and snap peas.
Local Spinach Stuffed Baked Sole: Filets wrapped around lemony spinach & feta filling. Israeli Couscous Salad- Grilled Corn, Roasted Cherry Tomato. Pistachio vinaigrette.
Vegetarian Muffalettas on House Made focaccia: Smoked carrot slices, Roasted peppers, portobello mushrooms. Shredded Provolone. Pickled Cauliflower. Olive Relish. Pesto Pasta salad. (can add meat)
Buddha Bowl: Oven Blasted Broccoli, chili dusted roasted Sweet Potato, Red Cabbage, Crisped Chickpeas, Quinoa, pickled turnip & Red onion slices, crispy sunflower seeds. Creamy chipotle vinaigrette.
2020 0706
Spiced CHICKEN Fiesta dinner Salad. Grilled boneless chicken breasts. Herbed Quinoa, lemony chickpeas, fresh corn, diced heirloom tomato on a generous herb & crunchy lettuce salad. Creamy Chipotle Ranch vinaigrette. Lime Avocado Mash & Ann Arbor Tortilla chips. (can be vegetarian with portobello mushrooms, butternut squash planks or tofu)
Oregano Parmigiano thin PORK Schnitzel. Farro & tomato pilaf, roasted red pepper vinaigrette. Grilled Zucchini, hazelnut and pecorino salad.
SALMON filets in Green Thai Curry Sauce. Thin Rice Noodles. Bok Choy salad with shiitake mushrooms and carrot vinaigrette. (Can sub shrimp or tofu skewers)
Grilled CAULIFLOWER steaks. Pistachio Basmati Rice. Greek White Bean salad with Avocado.
Smooth CARROT & RED LENTIL SOUP, spiced with ginger. Indian potato & caramelized onion parathas. Cucumber Raita.
Goat Cheese & fresh herb Souffle. (prepped & ready for you to bake at home) Roasted Beets on local arugula. Creamy poppyseed vinaigrette.
2020 0629
Bang Bang Szechuan CHICKEN salad. Whole chicken roasted, shredded and tossed with peanut sauce. (can be made spicy with szechuan peppercorns). Generous salad of herbs, scallions & english cucumber. Onigiri Sticky Rice Balls.
Moroccan Ras el hanout spiced PORK TENDERLOIN. Whole Roasted Butternut squash, lime and green chilies. Saffron Cauliflower salad.
Stuffed Jumbo Shells with Local Spinach Ricotta, Mozzarella and ITALIAN SAUSAGE. Garlic tomato gravy. Caesar Salad with parmesan crisps and rye toast croutons. (Can be made vegetarian)
SWORDFISH & zucchini skewers in chunky tomato pomodoro. Sweet Corn Polenta (fresh corn puree + polenta) (can be made vegetarian)
Jumbo SHRIMP & Avocado salad with citrus vinaigrette. Carribean Corn Fritters. Mango salsa.
Goat Cheese & fresh herb Souffle. (prepped & ready for you to bake at home) Roasted Beets on local arugula. Creamy poppyseed vinaigrette.
2020 0622
Orange CHICKEN & CASHEW stir-fry. Miso glazed BOK CHOY & baby spring carrots. Sesame sticky Rice. (can be vegetarian, made with firm tofu)
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 & blue cheese.
Mediterean SALMON. Sun-dried Tomato butter. Orange Couscous. Roasted Baby root vegetables.
GREEK swiss chard DOLMADES: A mixture of long grain rice, savory lentils and herbs wrapped in large leaves of swiss chard. Garlic lemon sauce. Chopped Tomato, Cucumber, Kalamata & feta salad. (Can add beef)
Farmer’s market Summer Green LASAGNA. Layers of fresh herb pasta, asparagus, mint & pea pesto, green garlic, fresh ricotta, parmigiano reggiano. Little Gem salad with spicy watercress dressing.
2020 0615
Chipotle Skirt STEAK Tacos with all the fixings! Elotes: Mexican corn salad. Cool ranch slaw. (can sub jumbo shrimp)
Smoked Turmeric CHICKEN with Crispy Chickpeas. Creamy garlic & cilantro sauce. Lightly steamed asparagus. Basmati Rice.
Seared Jumbo Scallops. Smashed minty fava beans. Lemon Couscous. Peach arugula salad, tarragon vinaigrette. (can sub other fish)
Pasta Fra Diavolo: chunks of lobster & crab, shrimp in garlic tomato sauce studded with calabrian chili. Fresh egg pasta. (could remove all shellfish and sub a white fleshed fish poached in the same sauce.) Spinach asparagus salad.
Fried green tomato BLT in Jumbo Corn biscuits. Garlic scape aioli. Smoky bacon. Local butter lettuce. Baby romaine Wedge salad with crispy chickpeas, tomato vinaigrette.
Charred Cauliflower carbonara on giant ziti. Roasted & Smashed cauliflower turned into a creamy sauce. (with bacon or smokey tempeh bacon). Asparagus & red pepper julienne with walnut crumble.
2020 0608
Sherry-braised Organic CHICKEN thighs with caramelized onions, fingerling potatoes and sliced chorizo. Charred little gem lettuce with haricot vert, pumpkin seeds, Manchego & Membrillo (quince paste) dressing.
Turkish Style Stuffed EGGPLANT: Ground Lamb, braised in Tomato, Garlic, Olive Oil, tossed with Long Grain Rice Pilaf & Pine nuts. Sweet and sour spinach. (without LAMB for vegetarian option)
Asparagus Stuffed SALMON. Thyme Cauliflower mash. Shredded Kohlrabi & Pistachio Salad and Za’atar vinaigrette.
Smoked Paprika crusted PORK LOIN. Shredded Carrot Pancakes (think 24 carat gold latkes). Watercress salad & Salted yogurt dill dressing.
Roasted Vegetable Panzanella with Pea sprouts, goat cheese, and ramp pesto. White Gazpacho: made with spring veggies and Marcona almonds.
2020 06 01
Grilled Greek LAMB SHOULDER & red pepper skewers. Chive cucumber Tzatziki dip. Barley, watercress & feta salad. (can sub beef or tempeh)
CHICKEN Piccata: a classic favorite. Thin, pounded chicken breasts pan sauteed in a bright lemon sauce with capers. Thin spaghetti, tossed with garlic, red pepper flakes, olive oil and mixed herbs. Roasted broccolini & sliced portobello.
Slow-roasted & soy-lacquered WILD SALMON with meyer lemon relish. Roasted baby yukon potatoes & celery root. Shaved local spinach & herb salad.
Panko crusted COD cakes. Creamy Tarragon sauce. Lime Cauliflower Rice. Asparagus shallot saute. (can sub shrimp skewers)
PIZZA KIT: 72 hour fermented dough. Homemade San Marzano tomato basil sauce. Hand shredded Italian cheeses. Chiffonade of Spinach. Soppressata (or roasted mushrooms & asparagus for vegetarians) Assembly instructions included to make your own fantastic pizzas at home! Italian chopped salad.
Za’atar roasted BEET & RED ONION quarters. Cheesy thyme cauliflower mash. Shaved root vegetable salad, dijon vinaigrette.
2020 05 25
CHICKEN MARENGO: Boneless chicken thighs in a savory stew of tomatoes, mushrooms & garlic. Parsleyed Egg noodles. Tarragon Haricot vert.
Ponzu grilled FLANK STEAK. Sesame rice noodles. Snow pea salad with Japanese ginger dressing.
Curried PORK TENDERLOIN. Rhubarb chutney. Wild rice, with diced pickled fresh apricot & chopped pecan. Little Gem lettuce, herb vinaigrette.
Poached SALMON nicoise. Herbed salmon filets. Steamed thin green beans. Boiled baby potatoes. Soft boiled eggs. Crushed black olives. Greek Yogurt dressing.
Jumbo SHRIMP rosemary skewer. Asparagus Risotto. Zucchini & baby turnip saute.
Local Swiss Chard pancakes. Fluffy pancakes studded with diced swiss chard and ramps. Lemon Creme Fraiche. Spinach, lentil & dried sour cherry salad.
2020 05 18
Smoked paprika rubbed CHICKEN BREASTS. Spicy carrot & farro salad. Creamy Cilantro sauce.
Middle Eastern spiced LAMB KOFTA & halloumi skewers. Marinated Tomato salad. Orzo & farm spinach. (can sub beef or can be vegetarian with zucchini)
Gochugang 6-hour roasted PORK SHOULDER Served Ssam style: lettuce cups, thin quick cucumber pickles. Kimchi. Sticky rice. Ssam sauce.
SALMON Moqueca. A Brazilian stew: fish marinated in lime juice with cumin and garlic, then slow cooked with tomatoes, sweet peppers and onions, with cilantro & coconut milk. Over long grain rice. Authentic Brazilian Cheese Bread puffs (Pao de Queijo).
Roasted CAULIFLOWER steaks on Farfalle coated in garlicky tahini sauce, pistachio crumble. Shaved fennel and orange salad.
Creamy ASPARAGUS soup. Humboldt bog toast floats. Spinach & soft boiled farm egg salad.
2020 05 11
Peanut chicken lettuce cups. House ground Chicken breast, shiitake mushrooms, water chestnuts & herbs, tossed in a light hoisin peanut sauce. (can add schezuan peppercorns for a friendly buzz) Onigiri: Shiso sticky rice balls. Snap pea & radish salad. (CAN BE MADE VEGETARIAN)
Herbed Turkey burgers on homemade soft buns. Butter lettuce, sliced marinated tomato & chive aioli. Roasted Sweet potato fries. (can sub tempeh for vegetarian)
Grilled lime Skirt steak. Aji Amarillo pepper sauce. Rainbow veggie confetti rice. Local spinach & feta salad.
Prosciutto wrapped rainbow trout. Crisp Potato galette (thinly sliced, layered and baked) Roasted Red pepper, French green bean & basil saute. Sauce bernaise.
Spinach lasagna. Layers of handmade pasta, San Marzano tomato sauce, basil ricotta cheese, mozz and smoked mozz, with spinach. (can add sliced Italian sausage) Little Gem caesar salad.
2020 05 04
Grilled boneless CHICKEN thighs with Cherry BBQ sauce. Classic dilled potato salad. Basil Green bean salad.
Mustard glazed PORK loin. Roasted Shallot & fig compote. Charred Broccoli, spinach & wheatberry salad.
Cornmeal dusted baked LAKE TROUT. Remoulade slaw. Pimento Hush puppies.
Lemon CRAB Risotto. Grilled Asparagus on chiffonade of Radicchio & arugula. Walnut pesto. (Can sub white fish. Can be vegetarian)
Balsamic marinated PORTABELLO steaks. Whipped ricotta. Asparagus focaccia.
*please note. small ingredient substitutions might need to be made due to the challenging nature of procuring groceries during this time.
2020 05 01
Herb Citrus Salmon filets, lemon cream sauce. Roasted New potatoes. Garlic asparagus & broccoli spears.
Shrimp & cherry tomato saute. On Zucchini noodles, parsley & basil pesto. (Can sub whitefish and pasta for noodles)
Chipotle Ground Turkey, black bean & charred corn stuffed bell peppers, topped with a blend of mozzarella & cheddar cheeses. (can build as taco filling, instead of inside peppers) Avocado yogurt drizzle. Brown rice.
Wild Mushroom & Wild Rice Soup. Sage Hazelnut crumble. Cheesy herb rolls for dunking. (can be vegetarian or include sausage crumbles)
Cauliflower Parm. Like the classic favorite but on breaded cauliflower steaks in a savory tomato sauce. Spaghetti Aglio E Olio (garlic & olive oil). (can sub chicken for parm)
2020 03 09
Piedmontese FLANK STEAK. Sweet potato wedges, black pepper aioli. Watercress & Chioggia beet salad, pomegranate dressing.
LAMB, scallion & FETA patties on jumbo English muffins. Marinated red onions & harissa yogurt. Moroccan Carrot ribbon Salad with diced halloumi, cracked bulgur & greens, spicy lemon vinaigrette.
Spinach, Leek & gruyere CHICKEN BREAST. Mashed Celery Root. Prosciutto wrapped asparagus bundles.
Coffee-Rubbed Salmon. Swiss Chard with French lentils & Goat cheese coins. Sicilian Lemon couscous.
Thai Mahi-Mahi lettuce wraps, sweet chili dipping sauce. YAKI onigiri (pan fried miso Sticky Rice balls) Green papaya slaw with peanuts.
Portobello Mushroom Lasagna, layers of fresh pasta, roasted garlic ricotta, sauteed swiss chard, smoked mozzarella & sage bechamel. Farm spinach salad with dijon vinaigrette.
Whole roasted CAULIFLOWER in Puttanesca sauce. Spaghetti Squash melange with Chiffonade tuscan kale, fresh corn puree, charred feta & pumpkin seeds.
2020 03 02
Tender Greek Chicken Meatballs on Lemony olive oil farm spinach & farro. Lemony whipped feta.
Stir fried Mongolian beef, basil & asparagus. Sesame sticky rice. Crunchy almond & rice noodle topping. (can sub cauliflower rice)
Sesame crusted TUNA. Edamame soba noodles & shredded napa cabbage with Ginger tamarind sauce & peanut.
Pumpkin seed crusted Halibut. Roasted garlic pureed Parsnip. Farm spinach & roasted pepper salad.
CAULIFLOWER Schwarma WITH green TAHINI, pickled turnip slices, heirloom tomato, toasted PINE NUTS. Garlic Naan. Sumac dusted roasted Portabello & celery salad. (can add lamb)
Smoky Vegetarian Spanish Rice with chunks of savory squash, large white beans, & caramelized red onion. (can add chorizo) Cherry tomato, feta & parsley salad.