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CASUAL

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Spring and Summer

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Baked chicken salad with faro, red beets, haricot verts, carrots, peas, pistachio, feta and mint

 

Chicken Milanese with pickled red onions, fennel, grapes, and Italian couscous

  

Grilled lamb chops with green and black olive tapenade, carrot orzo and asparagus

 

Seared strip steak with traditional chimichurri sauce, roasted rosemary potatoes, and wilted spinach 

 

Baltimore style crab cakes with corn salsa, grilled baby potato salad, and creamy coleslaw  

 

Ancho chili-rubbed pork with grilled corn, nectarines, and chopped salad

 

Grilled prawns with kimchi, scallions and ginger rice

 

Cauliflower steaks with za'atar spiced dressing, chickpea and grain salad

 

 

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Fall and Winter

 

Crispy roasted chicken with lemon, garlic, thyme, baked sweet potato, and steamed market vegetables

 

Feta brined chicken with chickpea, kale and tomato ratatouille, lemon potatoes

 

Braised short ribs with root vegetables and cauliflower puree

 

Grilled pork chops with cider mustard sauce, potato cakes and braised savoy cabbage

 

Triple citrus glazed salmon with spinach, red pepper and udon noodles

 

Roasted lamb leg with mint and garlic jam, couscous and roasted root vegetables

 

Masala spiced shrimp with red lentils and spinach

 

Marinated stuffed portabella mushrooms with parmesan and garlic, quinoa and green beans

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