September 29th – October 05th

by Alison Mountford on September 24, 2014

MAIN DISHES:

Turkey Meatloaf with tomato BBQ Glaze (D)

Seared Salmon with Fig Compote  (GF)

Pomegranate Glazed Chicken Breast  (GF D)

Shaking Beef with Tomato,onion and Lime (GF D)

Mushroom Pot Pies with Chard, Turnips and Gravy (D V)

Pork Schnitzel (GF)

 

VEGGIES:

Fried Sesame Green Beans   (GF V)

Apple Slaw with Celery, Fennel, Caraway Seeds and Red Wine Vinaigrette  (GF  V)

Kale Salad with Carrots, Pepper,Sunflower Seeds and Creme Fraiche Dressing  (GF  D)

Medley Veggies- Green Beans with Carrots and Broccoli (GF V D)

Brussel Sprouts with Caramelized Onions and Preserved Meyer Lemon  (GF V N)

Fresh Market Salad, Season Veggies (GF V)

 

GRAINS/STARCHES:

Red Skin Potatoes with Bacon, Rosemary and Thyme  (GF D V)

Farro Salad with Dried Fruit and Pistachios  (GF N V)

Rice and Quinoa Salad with Arugula and Late Season Tomatoes  ( GF V)

Egg Noodles Salad with Cilantro Sauce, Fried Shallots, Garlic and Radishes  (GF,V,D)

Roasted Sweet Potatoes Fries with Sea salt and Parsley (GF V)

Polenta Fries (GF)

 

SOUPS:

Broccoli Cheddar Soup  (GF,V,D)

Ribollita (GF V)

 

OUR SUGGESTED PAIRINGS:

Seared Salmon with Brussel Sprouts and Rice &  Quinoa Salad

Pomegranate Glazed Chicken Breast with Medley Veggies and Farro Salad

Shaking Beef with Fried Sesame Green Beans and Egg Noodles Salad

Mushroom Pot pies with Kale Salad

Pork Schnitzel with Apple Slaw and Red Skin Potatoes

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