Salads and Sides
All dishes presented in a recyclable bowl, serves 10.
Quinoa and Black Bean Salad (V, DF, GF)
Quinoa is a delicious, high-protein grain, dubbed the “Gold of the Incas”. Paired here with black beans and diced red peppers, and tossed in a red wine vinaigrette spiced with cumin, cilantro, and scallions.
French Bean and Yukon Potato Salad (V, DF, GF)
Blanched green beans paired with kalamata olives, cherry tomatoes and grilled onions and tossed in our popular shallot dressing. A perfect side dish or picnic nosh!
Apple Arugula Salad (VG, GF)
Baby arugula, radicchio and frisée, crumbled blue cheese, sliced apples and homemade candied almonds. Our elegant shallot, thyme and walnut oil dressing comes on the side to toss with the salad just before serving.
Sugar Snap Peas (V, DF, GF)
Lightly blanched sugar snaps mixed withcandied almonds and cherry tomatoes then dressed with our low-fat chili oil dressing. A customer favorite!
Quinoa Super Salad (V, DF, GF)
Quinoa (a great source of protein and essential amino acids) mixed with diced carrots, golden raisins and chopped black olives, then tossed with olive oil and lemon juice.
Red and Golden Beet Salad (V, DF, GF)
Sliced roasted beets tossed with Champagne vinegar, olive oil, honey and marjoram.
Grilled Fennel and Lima Beans (V, DF, GF)
Bright green, toothsome beans paired with yummy sliced grilled fennel and simply dressed with garlic-infused olive oil, lemon juice, and thyme; garnished with brightly colored strips of lemon zest. This dish will change your mind about lima beans!
Corn Salad (V, DF, GF)
Freshly cut corn, diced onions, tomatoes and a bit of chopped jalapeno peppers tossed with lime and lemon juice, olive oil, cumin and a smidge of cayenne pepper.
Cole Slaw (VG, GF)
Shredded red and green cabbage and carrots dressed with mayo, Dijon mustard; sweetened with a bit of sugar and spiked with a splash of jalapeño juice.
Fresh Broccolini (V, DF, GF)
Sautéed with olive oil, red chili pepper flakes, and fresh garlic.
Sesame Noodle Salad (VG)
Wheat udon noodles tossed with our sesame, soy and chile oil dressing.
Pesto Pasta (VG)
Penne pasta dressed with homemade basil pesto, sun-dried tomatoes and roasted pinenuts.
Chicken Pad Thai (DF, GF)
Sautéed free-range chicken and rice noodles tossed with cilantro-lime fish sauce.
Ready to reheat in aluminum trays or garnished on a platter; serves 10.
Vegetable Lasagna (VG)
Tender lasagna noodles, layered with roasted eggplant, zucchini, mushrooms and lots of Parmesan and Mozzarella cheese, then finished with our herbed cream sauce and marinara.
Macaroni and Cheese
Made with Gruyère, Asiago and Cheddar cheeses and studded with smoked ham. Baked and topped with buttery bread crumbs.
Grilled Thai Curry Game Hens (DF, GF)
Whole Cornish game hens oven roasted in a mild yellow curry marinade with olive oil and honey. One hen per person.
Please give 72 hours advance notice.
Butternut Squash Lasagna (VG)
Tender lasagna noodles layered with roasted squash, garlic, Parmesan and Mozzarella cheeses in a creamy béchamel sauce scented with rosemary.
Ricotta and Spinach Manicotti (VG)
Hearty sheets of pasta rolled with fresh spinach, garlic, onions, ricotta, Parmesan cheese and marinara.
Fulton Valley organic free-range chicken breasts, legs and thighs coated with ground pecans, thyme and cayenne, fried in non gmo oil.
72 hours advance notice please.
Chicken Enchilada Casserole
Fresh corn tortillas layered with Monterey Jack, shredded chicken thigh meat, tomatoes, onions, garlic, cilantro and smothered in zesty enchilada sauce.
Roasted Duck Leg Confit (DG,GF)
Eighteen duck legs marinated overnight in a rosemary, thyme and garlic rub, then pan seared and finished in a slow oven. Wonderful “center of the plate” solution.
Grilled Salmon (GF)
Atlantic Salmon fillets dressed with olive oil, salt and pepper, fire grilled and served with our house-made creamy dill sauce.