Fall Drop Off Dinners


Short Rib Dinner

Yogurt and Kafir Lime Spread with Mint and a Epi Bread

Short Ribs and Root Mash with Braised Shallots

Green Beans and and Fennel on Roasted Eggplant

Romaine Wedges with Bluebird Cheese and Garlic Croutons

Flourless Chocolate Cake with Whipped Cream and Raspberries

Tenderloin Dinner

Smoked Trout with Buttered Toast

Tenderloin with Mustard Cream

Cauliflower Grape and Cheddar Salad

Winter Squash Saffron Gratin

Caesar Salad with Garlic Corn Bread Croutons

Chocolate Ice Cream, Vanilla Ice Cream, Blackberry Sorbet

Fresh Berries

Whipped Cream and Chocolate Crumbles

Chicken Dinner

Mini Lobster Rolls

Whole Roasted Chickens Cut into Quarters – 5 chickens

Turkish Yukon Gold Potatoes with Peppers and Cilantro and Lemon (Batata Harra)

Onions Stuffed with Butternut Squash Puree and Feta

Local Harvest Slaw

Corn Bread and Maple Butter

Apple, Pear and Cranberry  Crisp with Vanilla Ice Cream