December Menu

Always On The Menu

Cashew Meatloaf
100% grass fed beef, vegetables, carrots, mushrooms, finished with our own cashew “cheese”, a side of pesto green beans and rosemary roasted vegetables give this classic dish a healthy twist

Vegan Lasagna
a regular menu item that varies with the season

Pesto Pasta
organic pasta, pesto, sun dried tomatoes,broccoli, sweet peppers and scallions and pecorino romano

12/4 – 12/9

Chicken Pot Pie
pasture raised chicken,organic peas, carrots, potatoes, green beans, celery, chicken stock and cashew cream with a crust made from grass fed butter, thyme, heirloom wheat & sea salt

Skillet Tamale
spaghetti squash, roasted Anaheim peppers, organic tomatoes and corn, spicy grass fed beef, caramelized onions and smoke peppers, topped with raw milk cheese then organic corn meal and finished with a brush of olive oil.

A Shepherd Made A Pie
a more vegetable rich version of the traditional Shepherd’s Pie – 100% grass fed beef with onions, spinach and seasonings, sage roasted brussels sprouts, roasted purple carrots, mushrooms, and herb rich mashed potatoes.

Caroline’s Carnival Squash
organic carnival squash stuffed with organic kale, carrots, red onions,Anaheim peppers, walnuts with a spicy savory sweet flavor profile

Butternut Quinoa w/ Chimicurri
organic butternut squash, tomatillo salsa, flax, quinoa, roasted red peppers, onions, garlic, corn, sunflower seeds and chimichurri sauce

Vegetable Gratin
organic layers of roasted tomatoes, rosemary potatoes, sweet potatoes, carrots, oregano zucchini, brussels sprouts, greens interspersed with a two layers of grated Irish cheddar and finished with grated pecorino romano cheese

12/11 – 12/16

Louisiana Gumbo
pasture raised chicken, andouille, organic tomatoes, onions, celery, peppers, spices, chicken stock and brown rice 

Brisket & Roasted Vegetables
slices of 100% grass fed brisket, dipping sauce and served with roasted vegetables

Harvest Pot Pie
creamy butternut squash, nuts, loads of vegetables and finished with a whole wheat crust

Curry Pot Pie
a spiced coconut oil, whole wheat & coconut flake crust forms the bed for the curry – potatoes, cauliflower, carrots, onions, zucchini, Anaheim peppers and celery with our custom made curry blend. Coconut milk and sesame seeds complete the dish

Mexican Beans & Rice
organic red beans, corn, sweet potatoes, smoked peppers, sweet peppers, tomatillos salsa and brown rice with red onions, walnuts and walnut oil 

12/18 – 12/22

“Spaghetti” & Meatballs
organic spaghetti squash, zucchini ribbons, blackened green peppers, heirloom tomatoes, garlic with meatballs and finished with grated Parmesan

Pork Bites w/ Turmeric Rice & Teriyaki Vegetables
sweet potato, nut and pork bites, bright turmeric rice and lots of veggies stirred up teriyaki style 

Tuscan Rice Bites
rice based “risotto” bites – organic brown rice, mushrooms, almonds and flax seed with a roasted heirloom tomato sauce and basil green beans

Buddha’s Garden
spicy beans, coconut almond rice, and gingered vegetables

inspired by classic Indian samosas, we deconstructed it and transformed it into an entree. organic chickpeas, potatoes, and peas in an apple curry and topped with cilantro. Served with almond rice