FOR DELIVERY DATES MONDAY, NOVEMBER 16 – FRIDAY, NOVEMBER 20 ONLY.

Entrees

Beef + Lamb

  • Orange Beef with Steamed Rice with Roasted Broccoli with Garlic and Red Pepper
  • Meat Loaf Braciole with Pasta with Broccolini and Ricotta 
  • Green Goddess Steak Salad with Kale with Herbed Garlic Bread
  • Lamb Stew with Cipollini Onions, Carrots and Potatoes with Farro and Green Olive Salad with Walnuts and Raisins

Chicken

  • Chicken Cordon Bleu with Maple-Roasted Delicata Squash and Red Onions
  • Chicken Stew with Artichokes, Olives and Lemon with Focaccia with Roasted Garlic Oil 
  • Chicken Carbonara with Baby Spinach with Pear, Cranberries, Red Onion and Toasted Hazelnuts with Balsamic  Vinaigrette
  • Tandoori Chicken with Cilantro-Shallot Relish with Sauteed Parsnips with Dates and Spiced Yogurt
  • Chicken with Tomatillos and Jalapenos with Lime Cream with Corn and Smoked Mozzarella-Mashed Potatoes
  • Chicken and Vegetables with Tarragon Creme Fraiche
  • Chicken with Brazilian-Style Tomato-Coconut Sauce with Refried Black Beans

Turkey

  • Asian-Style Turkey-Cabbage Wraps with Shrimp Soup with Lemongrass and Ginger

Pork

  • Rosemary Pork with Nutty Haricot Verts with Bacon and Blue Cheese
  • Wine-Braised Pork with Chestnuts and Sweet Potatoes
  • Roasted Sausage with Grapes and Onions over Oven-Baked Creamy Polenta

Fish + Seafood

  • Bay Scallop Gratin with Kale and Quinoa Salad with Sweet Potato “Croutons”, Pears, Pistachios and Maple-Apple Vinaigrette 
  • Maple Salmon with Green Beans with Mustard Seed Butter
  • Sweet Potato-Crusted Tilapia with a Vanilla-Creole Cream with Sauteed Baby Spinach 
  • Shrimp and Vegetable Tagine with Preserved Lemon with Arugula with Quinoa, Roasted Eggplant, Apples and Spiced Cider Vinaigrette

Meatless

  • Indian-Style Vegetable Curry over Steamed Rice with Garam Masala Biscuits
  • Caramelized Shallot-Topped Two-Cheese Macaroni with Sauteed Kale
  • Garlicky Kale and Provolone Grinder with Chickpea Salad with Provencal Herbs and Olives
  • Tofu Lasagna Rolls with Garlic-Sauteed Spinach
  • Black Bean and Vegetable Enchiladas with Creamy Chipotle Butternut Squash Soup

Salad

  • Farro and Green Olive Salad with Walnuts and Raisins
  • Kale and Quinoa Salad with Sweet Potato “Croutons”, Pears, Pistachios and Maple-Apple Vinaigrette               
  • Chickpea Salad with Provencal Herbs and Olives
  • Baby Spinach with Pears, Cranberries, Red Onion and Toasted Hazelnuts with Balsamic Vinaigrette
  • Arugula with Quinoa, Roasted Eggplant, Apples and Spiced Cider Vinaigrette

Soup

  • Spaghetti Squash Soup with Wild Mushrooms
  • Chicken-Corn Chowder
  • Cabbage and Kale Soup with Farro
  • Shrimp Soup with Lemongrass and Ginger
  • Creamy Chipotle Butternut Squash Soup

Baked Goods + Dessert

  • Pumpkin Scones
  • Banana-Walnut Bread
  • Pear Clafoutis
  • Raspberry Brownie Bars (retake)
  • Toffee-Hazelnut-Chocolate Chip Cookies
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