Beginning the first week of November, we will be offering a special holiday dinner for 4 (larger parties welcome- call for pricing).
You may choose 1 entrée and 3 sides. Soup, salad and artisan dinner rolls and Vegan pies are available for an additional charge.
This delicious Vegan meal is yours for $80.00 plus tax (free pickup or delivery is also available)
What a deal and a wonderful way to celebrate the holidays! Call or email us today to order!
Autumn Harvest Veggie Wellington
Colorful melange of Autumn’s finest, including parsnips, turnips and carrots, seasoned with fresh herbs and garlic, tossed in extra virgin olive oil and then roasted at high temperature until soft and delicious. Filling is then wrapped around phyllo pastry and baked until golden. Wellington is pre-cut and served with an Apple-Cranberry Chutney.
Wild Mushroom and Walnut Roast GF
Delicious and hearty dinner roast made up of Fresh Cremini and baby Bella mushrooms prepared and combined with toasted organic walnuts and sautéed vegetables, then flavored with sage and thyme. We then form and bake the roast until firm and savory. Pre -cut and served with a Pinot Noir Sauce.
Garlic Whipped Sweet Potato Mashers
Gently cooked sweet potatoes until fork tender, then studded with roasted garlic, fresh chopped chervil and rosemary, and slightly sweetened further with raw organic agave nectar. Served whipped until light and airy
Roasted Green Beans with Fried Shallots
Very Fresh green beans are first cleaned and picked over. Than tossed in copious amounts of extra virgin olive oil and roasted alongside red onions and colorful peppers. Green beans are then tossed lightly in fresh lemon juice and fresh herbs. Served garnished with thinly sliced shallots coated in seasoned flour and fried crisp in grape-seed oil
Grilled Organic Brussels Sprouts with Balsamic Glaze
Fresh and seasonal Brussel sprouts are first steamed, chilled and marinated over night in a light balsamic, herbs and extra virgin olive. They are then fire-roasted over an open grill, seasoned and served with toasted almonds and a reduction of aged balsamic
Wild Rice Pilaf with Pecans and Apricots
Slowly cooked wild rice and brown rice simmered in vegetable rich broth then tossed with sautéed celery root, carrots and scallions. Served with Sherry macerated apricots and topped with toasted pecans
Artisan dinner rolls
Apple Butternut Squash soup
Seasonal Chef salad with assorted vinaigrettes.