Week of 8/30/2021
applefield farm cherry tomatoes, summer squash, zucchini – with pesto, local ricotta, and roasted garlic bechamel;
caesar salad with arugula + shaved veggies, garlic croutons, caesar dressing;
chef theo’s famous garlic bread.
farmer’s bowl allllll the veggies! mixed summer veggies roasted + tossed in clover honey with aleppo, lemon juice, chives, + sea salt. plated up over wild rice + grain salad with preserved lemon, arugula … add protein braised chicken thigh with sundried tomato.
kid’s chicken parm sandos chicken tenders, tomato sauce, mozzarella, roasted green beans, baguette.
roasted chicken ramen
marinated roasted hoisin + ginger glazed chicken breast;
shiitake mushroom + spring onion broth with spicy miso paste;
Applefield beans + peas with curry leaves + wilted spinach;
fresh wavy noodles; garnished with scallions, pickled mushrooms and a marinated egg.
roasted cauliflower bowl chile butter roasted cauliflower, curried orzo, cherry tomato + cucumber salad with pickled shallots + cardamom-mint yogurt…. add protein soy-marinated flank steak
kid’s B.L.T. housemade focaccia, honey mustard, roasted carrots, waffle fries on the side.
teriyaki-marinated, wild-caught salmon filets with sweet chili + mango glaze;
roasted purple potatoes with caramelized miso + fried garlic;
broccoli + pepper slaw with yuzu dressing.
tofu noodle bowl sesame + ginger-glazed roasted firm tofu over verimcelli rice noodle salad with shaved celery + radishes, blistered green beans, sesame seeds, + yuzu vinaigrette…. add protein honey garlic glazed shrimp.
kid’s steak + rice flank steak, basmati rice, roasted broccoli, and yogurt sauce.
smoked mozzarella + basil ravioli; zucchini + basil fondue with caramelized onions,
fava beans, parsley + mint; pistachio gremolata;
applefield farms mixed greens with shaved radishes; lemon-dijon vinaigrette;
housemade focaccia with blistered cherry tomatoes + basil.
heirloom tomato bowl summer heirloom tomatoes with fresh tomatillos, roasted corn, scallions, queso fresco, red quinoa, + lemon-champagne vinaigrette…. add protein prosciutto + burrata.
kid’s ravioli three-cheese ravioli with grass-fed beef bolognese, parmesan and roasted carrots.
lemon + peppercorn cured confit duck legs;
blistered broccolini with calabrian chili + fried garlic;
duck fat roasted new potatoes with parsley + herb salt;
mixed greens salad with lemon-dijon vinaigrette.
greek salad + pita chopped iceberg + romaine lettuces with shaved red onion, olives, cherry tomatoes, bell peppers + feta cheese. served with red wine vinaigrette + pita bread…. add protein lemon + dill roasted chicken breast.
kid’s spring rolls veggie spring rolls, pineapple chicken, green beans, sweet chili sauce.
Each night we publish the food ingredient cost to those who received a meal. this base cost generally hovers anywhere from $7.00-$12.00 and includes the food ingredients, state tax, and delivery (if applicable). you choose how much to add on for our labor, rent, overhead, etc!
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