MENU FOR Pickup - Friday, May 9th, 2025

 *Vegetarian

Freshly squeezed lemon juice, garlic and parmesan cheese in a mayonnaise base, French bread parmesan croutons. 

Black Forest ham, mushrooms and cheddar cheese quiche slice on baby field greens, tomatoes, and cucumbers with a balsamic vinaigrette.

Thinly sliced and pounded chicken breast, dipped in flour and egg and sautéed. Lemon, butter and white wine sauce with capers. Served with linguini.

Bone-in chicken thighs braised in a rich red wine sauce with bacon, pearl onions, carrots and thyme. Served with your choice of oven roasted Yukon gold potato wedges or roasted garlic mashed potatoes.

Beef tenderloin sautéed with baby bella mushrooms and pearl onions in a rich beef broth with cream. Served with your choice of roasted garlic mashed potatoes or buttered egg noodles.

8 oz filet mignon wrapped with Applewood smoked bacon. Cooked to your specified temperature.  Served with your choice of roasted garlic mashed potatoes or oven roasted Yukon gold potatoes and grilled asparagus.

Skirt Steak marinated in a mojo criolla (bitter orange juice, onion and garlic) and grilled. Drizzled with chimichurri sauce (parsley, cilantro, oregano, lime, garlic, red onion, olive oil and red wine vinegar.) Steak cooked to medium rare. Served with white rice, black beans and tostones.  

Mango and ginger chutney and curried mayonnaise.  Served with your choice of white rice or quinoa.

San Marzano tomato sauce and fresh mozzarella cheese.

Whipped cream and a chocolate covered strawberry.

Flaky buttermilk biscuit, fresh strawberries and whipped cream.