SOUPS
Carrot with fresh thyme
French vegetable with pistou
Thai coconut chicken
Brazilian black bean
MAIN-DISH SALADS
Vietnamese grilled-beef
Mustard chicken with bitter greens
Moroccan chicken with arugula, olives, and dried figs
Steamed salmon nicoise
VEGETARIAN
Malaysian tofu curry
Polenta with ragout of wild mushrooms and tomatoes
Baked pasta with mozzarella, radicchio, and shitake mushrooms
Middle-Eastern chickpeas with spinach
Provencal tomato-basil tart
POULTRY
Whole roast chicken with fresh herbs
Moroccan chicken tagine with olives
Grilled Quail al mattone with escarole and bread crumbs
Duck confit with white beans and stewed carrots
FISH/SEAFOOD
Rosemary–roasted wild salmon
Red snapper with roasted fennel and pepperonata
Beer-marinated grilled shrimp with mint
Littleneck clams with chili and lemongrass
Blue Crab (in season) with rice noodles and shallots
MEAT
Authentic Shepherd’s pie
Meatloaf with Homemade Ketchup
Braised lamb shanks with kabocha squash
Pork chops with cider vinegar, stewed apples, roasted potatoes
Grilled grass-fed steak
Barbecued grass-fed brisket
CHILDREN’S FAVORITES
Old-fashioned spaghetti and meatballs
Baked chicken fingers
Chicken Potpie
Vegetarian and Kosher Menus are also available
Weekly Menus for Clients
Chicken Roasted with Thyme and Sweet Rhubarb Chutney
Salmon with Rosemary and Dijon Mustard
Brown Rice Bowl with Vegetables
Seasonal Fruit Salad
Garden Salad with Raisins, Green Beans, and Carrots
Lamb Tenderloin with Fennel and Pear Spoon Sweet
Moroccan Chicken Tagine with Olives
Crab Cakes with Tomato and Corn Salsa
Roasted Cauliflower
Steamed Broccoli
Mushroom Barley Soup with Vegetables
Asian Chicken with Ginger Broth
Lamb with Braised Red Cabbage
Salad with Goat Cheese, Candied Walnuts and Arugula Greens
Winter Tasting Menu
Composed Vegetable Plate
Parsnip and Turnip Soup with Gremolata
Scallops with Baby Greens and Pickled Beet Stems
Loin of Lamb with Quinoa and Herbs and Puree of Butternut Squash
Local Cheese and Walnut Bread with Cranberry Chutney
Chocolate and Vanilla Semiffredo; Candied Pecan Crumble
Spring/Summer Dinner Menu
Local Greens with Olives, Watermelon, and Grated Parmegiano
Risotto with Beets, Beet Greens and Lobster
Grilled Chicken with Marinated Tomato Salad and Balsamic Vinegar
Berries with Lemon Cake and Fresh Cream
Green Gazpacho
Poached Salmon with Herb Sauce
Potato and Spinach Tortilla with Roasted Red Pepper Coulis
Wheat berry Salad with Dried Fruit and Nuts
Tahini Chicken Salad
Fresh Fruit Platter
Fresh Blueberry Tart
Sample Thanksgiving Menu
Butternut Squash Soup/ Celery Soup
Brined and Roasted Local Turkey with Gravy
Homemade Biscuits
Cornbread Stuffing
Green Beans with Pecans, Lemon, and Parsley
Streusel Sweet Potato Casserole
Mashed Potatoes
Roasted Mixed Onions
Medley of Roasted Winter Squashes
Spiced Cranberry Sauce
Compote of Pears, Apples, and Spices
Homemade Pumpkin and Apple Pies, Cranberry Walnut Tart
Chocolate Pumpkin Cheesecake
Sample Cocktail Menu
Spiced Nuts
Tuna Empanadas
Summer Rolls with Dipping Sauce
Miniature Tomato and Basil Tarts
Open Face Tartines
Grilled Asparagus
Poached Salmon with Fixings
Fruit and Cheese Platter
Salad Cups
Grilled Shrimp and Chorizo Skewers