FALL/winter 2024

tender beef cooked in red wine and beef stock, with country mirepoix served with roasted mushrooms and red potatoes

Slow cooked chicken thigh with indian spice and tomato, served with basmati, and curried cauliflower

4 oz crabcake, smashed yukon, french green beans

Thinly sliced beef in a hoisin, soy ginger sauce served over jasmine rice and crisp broccoli

pounded and breaded chicken breast or eggplant, homemade marinara, parmesan, pesto orzo, roasted zucchini 

smoky tomato sauce, okra succotash, white rice 

dark meat chicken, andouille, tomato, trinity vegetables, rice, house cajun-spice blend

seared tenderloin, red wine peppercorn sauce, whipped potato, tip top roasted carrots

homemade applesauce, whipped sweet potatoes, braised greens

ground Pork and beef in sauce of white wine, tomato, stock, and cream, al dente fettucine, roasted zucchini

tender chicken in soy garlic sauce with crisp vegetables and jasmine rice

Bone in Chicken quarter in savory red wine mushroom sauce over bacony yukon potatoes and seared asparagus

individual vegetable egg custard bake en croute with lyonnaise potatoes

Chicken, Beef, or Tofu in a spicy ginger broth with julienne vegetables

Pan seared Chicken breast, toasted Quinoa, Sweet Potatoes, curried cauliflower, crushed peanut, and herbed yogurt sauce 

Broiled Chicken thigh, basted with barbecue sauce served with classic mac and cheese and bacony green beans

Pan Seared Salmon with lemon caper sauce, herbed orzo, browned zucchini and squash

ground 80/20 bison, green chiles, red beans, fire roasted tomatoes, cheddar jack

shredded beef, black bean, or chicken, chiles, cheddar jack, tomatillo verde sauce 

chicken, shrimp, or tofu, mirepoix, green pea, soy, garlic, ginger

four layers of 80/20 bison, red sauce, ricotta, fresh mozzarella, and parmesan