MAIN DISHES
Chicken and Butternut Squash Enchiladas
Corn tortillas filled with pulled organic chicken, roasted garlic, onions, butternut squash, jack cheese and cilantro in a mild sour cream and green chili sauce
Can be made vegetarian
Spinach Soufflé
Organic free-range eggs with baby spinach, caramelized shallots, sherried mushrooms and Robusto; Served with your choice of side
Vegetarian
Mexican Stuffed Peppers
Red Peppers stuffed with queso fresco, cilantro, onions, corn, black beans, garlic, jalapenos and rice or quinoa with cumin, unsweetened cocoa, cinnamon and chili powder
Vegetarian – can be made vegan
Chicken Pot Pie
Organic chicken and roasted vegetables in a sauce of chicken stock and fresh thyme, topped with a flaky pastry crust
Can be made vegetarian/vegan
International Croquettes
Moroccan: served with Kale, Apricot and Walnut Pesto
Indian: served with Cilantro and Mint Yogurt Sauce
Mexican: served with Pineapple Mango Salsa or Tomatillo Lime Salsa
Vegan/Vegetarian
Chicken Cordon Bleu
Organic chicken breasts pounded thin, stuffed with Serrano ham and Gruyère, breaded and baked; Served with your choice of side
Can be made paleo
Stuffed Mushrooms
Portobello mushroom caps stuffed with sautéed spinach, garlic and cippolini onions with Boursin cheese and bread crumbs
Vegetarian and low carb
Baked Ziti with Chicken and Broccoli
Poached chicken and shallots with roasted broccoli baked with Basil Marinara, ricotta and mozzarella; topped with parmesan
Crab Cakes
Fresh lump king crab meat mixed with home-made bread crumbs, shallots, and old bay seasoning; served with homemade tartar sauce and your choice of side
Pescatarian
Caribbean Haddock
Fresh haddock marinated in lemon juice and breaded with crushed plantain chips and macadamia nuts. Served with fresh pineapple and mango salsa and mashed plantains
Paleo, Pescatarian
Middle Eastern Fried Cod
Wild caught fried cod with spiced Meyer lemon crust and a garlic and dill lemon labne. Served with warm lentils topped with fried onion strings.
Not Your Mother’s Tuna Casserole
Egg noodles, spring peas, onions and mushrooms smothered in a creamy cheddar and dry sherry sauce and topped with prosciutto bread crumbs
Pescatarian
Apricot Glazed Chicken
Organic chicken breast medallions simmered in brandied apricot sauce; served with couscous or cauliflower rice
Paleo
Pozole Rojo
White bean and hominy (maize kernels soaked in lime) chili with cocoa, garlic, onions and mexican seasonings – can be made mild, medium or spicy. Served with sliced radishes, green onions, cilantro, avocado and lime
Vegan
Cauliflower and Chorizo Queso Fundito
Roasted onions and cauliflower baked with crumbled chorizo sausage, cilantro and jack cheese. Served with warm corn tortillas
Eggplant Stacks
Eggplant rounds breaded with Against the Grain French bread crumbs and sautéed in EVOO; layered with fresh basil, heirloom tomatoes, roasted red peppers and buffalo mozzarella
Vegetarian
Mini Flatbread Pizzettas
Thin flatbread crust topped with:
– Pesto, fresh mini mozzarella balls and sweet cherry peppers vegetarian
– Barbecue sauce, sharp cheddar, grilled chicken and caramelized onions
– Roasted garlic, extra virgin olive oil, Gruyère and mushrooms vegetarian
– Ricotta, Asiago, fresh basil, tomatoes, garlic and extra virgin olive oil vegetarian
Chicken Picatta
Organic free range chicken breasts sautéed in white wine, lemon and capers and served over ziti or mashed Yukon gold potatoes
Dairy-free
Indian Stuffed Sweet Potatoes
Re-baked sweet potatoes stuffed with plain yogurt and sautéed paneer, peas, onions, carrots and mushrooms in a light curry powder
Vegetarian – can be made vegan
SOUPS, STEWS and CHILI
Butternut Squash Bisque
Pureed roasted butternut and buttercup squash, onions and garlic, finished with sherry and cream and topped with fresh grated nutmeg
Vegetarian and can be made paleo
Loaded Baked Potato Soup
Creamy sharp cheddar and organic buttermilk soup loaded with roasted baby potatoes and broccoli and topped with farm-raised hickory-smoked bacon and chives and crispy potato skin croutons
French Onion Soup
Caramelized Vidalia and Cippolini onions simmered in chicken stock and finished with dry sherry. Served over a toasted Against the Grain French bread rounds and topped with melted Gruyere
Can be made vegetarian, vegan or paleo
Wild Mushroom and Mascarpone Soup
A creamy soup of Crimini, chanterelle and baby Portabella mushrooms finished with dry sherry, milk and mascarpone
Vegetarian
Chocolate Chili
Organic ground 93% lean beef and pork, onions and garlic with fire roasted tomatoes, cinnamon and unsweetened fair-trade dark chocolate
Paleo
Corn Chowder
Fresh organic corn, onions, carrots, roasted red peppers, fingerlings and sweet potatoes in a corn cob broth, finished with a touch of cream – can add bacon and/or chicken
Vegetarian, can be made vegan or paleo
West African Groundnut Stew
Roasted sweet potatoes, carrots, onions and garlic, with cilantro, kale and ground peanuts – can add organic free-range white meat chicken
Vegan and can be made paleo
Italian Wedding Soup
Small organic ground beef meatballs simmered in chicken stock with Gemmini pasta, carrots, onions and spinach
Dairy free and can be made paleo
SIDES
Spinach Salad with Watermelon Radishes and Apples
Spaghetti Squash with Sun-dried Tomato and Basil Pesto
Italian Bread Salad with Tomatoes and Buffalo Mozarella
Raw Asparagus, Red Onion and Parmesan Salad
Roasted Brussel Sprouts with Apples, Bacon, Shallots and Pecans
Parsnip Puree with Fried Parsnip Strings
Roasted Butternut Squash and Onions with Pecans and Cranberries
Warm Spiced Lentils with Fried Onion Strings
Mashed Plantains