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Paint Your Plate
This month local farms are harvesting asparagus, peas, strawberries, broccoli, and lettuce varieties. Each set of menus showcases this produce as much as possible. If we can't find something local, you can always count on the highest quality organic ingredients, selected thoughtfully. Even though there are limited menu items to keep everything high quality and intentionally made, you can swap sides/proteins to create your own, outside of the outlined entree compilations.
Week of July 22nd
Spring Barbeque
Spring Barbeque: Slow Cooked Pulled Pork (Or Beef), Spring Asparagus Salad (beets, little gem, radish, fennel, tarragon, mint) With Lemon Dijon Dressing, and Gluten Free Honey Butter Cornbread
Southwest Bowl
Honey Jalapeno Turkey Burgers, Cilantro Lime Corn Salad, Avocado Mash, Steamed Brown Rice, Option to Add Bakehouse Buns At No Extra Charge
The Elevated Weeknight
Lemon Herb Roasted Chicken, Smashed Crispy Potatoes, and Shaved Brussels Sprout Candied Bacon Salad (kale, manchego, pomegranate, pepitas, rosemary)
Your New Favorite Meal
Baked Cheesy Chicken Taquitos With Homemade Corn Tortillas and Chopped Salad (radish, romaine lettuce, bell pepper, red onion, cucumber, tomatoes, corn, black beans, cilantro)
Week of July 29th
Refreshing Latin Flare
Slow Cooked Salsa Verde Chicken (tomatillos, green peppers, yellow onions, garlic, white vinegar, lime, cilantro), Cilantro Lime Sauce, Homemade Corn Tortillas, Brown Rice, Shaved Lime Carrot Cabbage Slaw
Health-Nut Nonna
Handmade Spaghetti With Prosciutto and Fresh Peas (spinach, basil, pine nuts, lemon, parmesan) Crispy Almond Roasted Broccoli, and Italian Beef Meatballs (pork, beef, pecorino, bread crumbs, egg)
Southern Charm
Braised Black Pepper Short Ribs (white wine, thyme, sage, onion, olive oil), Cauliflower Potato Mash, and Sautéed Lemon Pepper Asparagus
Sweetness and Spice
Balsamic Maple Glazed Salmon, Strawberry Salsa, Herbed Shallot Farro, and Grilled Pesto Zucchini Spears
Week of August 5th
Italian American Summer
Grilled Chicken Parmesan (option to swap for eggplant), Roasted Panko Parmesan Broccoli, Mixed Veggie Risotto (asparagus, peas, leeks)
Rainbow Mediterranean Plate
Garlic Charred Harissa Chicken Skewers, Fragrant Saffron Jasmine Rice, Brown Butter Green Beans With Toasted Pistachios and Lemony Whipped Feta with Pomegranate Seeds
Maple Fig Pork Tenderloin
Slow Cooked Maple Fig Pork Tenderloin With Parmesan Polenta and Roasted Vegetables (zucchini spears, broccolini, shallots)
Spring Panzanella
Salad With Asparagus, Snap Peas, Cucumber Radish, Strawberries, and Herby Croutons, and Buttermilk Green Goddess Dressing With Choice of Protein (roasted white beans, grilled chicken, pan seared steak), and Side of Parmesan Thyme Sweet Potato Stacks