Here’s where you learn to do the minimal prep, for the maximum experience.
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December 28
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Crispy Polenta with Tomato Stew & Ground Parmesan + Arugula Salad with Farro, Roasted Sweet Potatoes, Goat Cheese & Maple Cranberry Vinaigrette
Butternut Squash Soup with Candied Pumpkin Seeds & Crema + Spinach Salad with Oranges, Avocado, Toasted Almonds, Goat Cheese & Citrus Vinaigrette
Pasta with Creamy Sun Dried Tomato Sauce & Ground Parmesan + Cobb Salad with Tomatoes, Bacon, Blue Cheese, Egg, Scallion, Grilled Chicken, Avocado & House Made Ranch Dressing
Potato Corn Chowder with Chives + Romaine with Carrots, Avocado, Croutons and Honey Mustard Dressing
Pasta with Bursted Tomato Sauce, Chile Flakes and Shaved Parmesan + Mixed Lettuces with Pickled Raisins, Goat Cheese & Toasted Almonds
Pita with Tabouleh, Grilled Chicken, Tzatziki, Tomatoes, Onions & Feta Cheese + Romaine with Celery, Sugar Snap Peas, Tomatoes & Blue Cheese Dressing
Pasta with Pesto Cream Sauce, Roasted Tomatoes & Ground Parmesan + Arugula with Balsamic Roasted Onions, Blue Cheese, Dates, Toasted Almonds & Balsamic Vinaigrette
Moroccan Chicken with Cous Cous, Herb Yogurt and Pickled Apricots + Greek Salad with Romaine, Tomatoes, Peppers, Feta, Olives & Greek Dressing
Grilled Bread with Housemade Ricotta, Olive Oil & Maldon Salt + Nicoise Salad with Green Beans, Potato, Egg, Olives, Tomato, Grilled Chicken & Roasted Shallot Vinaigrette
