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Collard Greens
$24.00Select optionsCollard Greens
Collard Greens (G.F.) – Make it a Southern Thanksgiving with these hearty, slightly spicy greens braised in a smoked turkey potlikker with vinegar and a little sugar. (2 qts serves 6)
$24.00 -
Roast Turkey Breast
$50.00Select optionsRoast Turkey Breast
Roast Turkey Breast – We season the bird with melted butter, salt, pepper, rosemary, thyme, and parsley underneath and on the outside of the skin to produce a flavorful and juicy interior as well as crispy skin. Enjoy this bone-in, double lobed turkey breast. Just heat with a little broth, carve and serve or use it cold for salads, sandwiches and other leftover dishes. 7lb breast will serve 8-12 people.
$50.00 -
Weekly Meal Package
Price range: $21.00 through $24.00Select optionsWeekly Meal Package
Chicken Cassoulet with Fennel Spice (G.F.) – Oh the French! They know how to get the most out of poultry. This preparation uses bone-in chicken which has been coated with a spice mixture of whole fennel seeds, coriander seeds, and white peppercorns ground in a spice grinder. The chicken is seared and placed atop chopped parsnips, carrots, celery, pancetta, and white beans. The chicken juices slowly baste the vegetables as it roasts in the oven. Enjoy with roasted green beans. $21
Ropa Vieja (G.F.) – Stream some Cuban music as you eat this delicious beef dish which has been slow braised for many hours until it falls apart and takes on all the flavors of the garlic, peppers, onion, white wine, tomatoes, and beef broth. Enjoy over yellow rice, and a side of black beans. $23
Roast Pork Loin Roulades Stuffed with Spinach, Apples, and Bacon (G.F.) – It’s been a while since we offered this dish. It starts with a whole pork loin which is carefully butchered into a large flat piece of pork. We cook the chopped bacon along with garlic, spinach, shallots and brandy. All of these hot ingredients are tossed with apples, dried cranberries, herbs, and spices. We spread this yummy goodness over the pork, roll it up tight and sear the outside before finishing the dish in the oven. We’ll baste a few times then cut it into roulades (spirals). Enjoy with roasted potatoes, and maple glazed carrots. $22
Ahi Tuna Salad and Rice Bowl – The base is made up butter lettuce, red leaf lettuce, and brown jasmine rice. We’ll dice mango, edamame, cucumber, and avocado, and shave fresh carrot for the salad. Then we’ll sear the ahi over high heat to sear the outside but leave the inside rare. The tuna is sliced and placed on top. Enjoy the ginger dressing which adds a nice dimension to the bowl. $24
Shrimp and Grits – We do several preparations of this classic. This week we’ll make the stone ground grits with chicken stock, water, and a little cream are the end. The shrimp are tossed with a cajun seasoning, seared and dressed with a bell pepper, garlic, olive oil and tarragon vinegar sauce. Accompanied by a green salad. $23
Price range: $21.00 through $24.00