January 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 #vegan

Pesto Pasta
pasta tossed in pesto and perfectly blended with shredded Pecorino Romano, sun dried tomatoes,broccoli, sweet peppers and scallions

12/27 – 12/30

Chicken Mole
smoked chicken with chocolate almond mole sauce, sweet peppers and queso fresco and a side of red rice

Midwest Farm Dinner 
meatballs with arugula pesto, roasted sweet potatoes, herb roasted brussels sprouts and massaged kale #paleo

Curried Vegetables and Coconut Rice
curry sauce, organic carrots, potatoes, garlic chives, peas, peppers, and coconut almond rice

Succotash 
Native American dish of pinto beans, corn, peppers, tomatoes and spices with a side of basil zucchini and a cheesy corn cake

1/2 – 1/6

Caribbean Chicken
pasture raised chicken spiced up Jamaican style then stirred together with organic peas, cauliflower, carrots, celery and onions, a touch of rum, some fresh lime juice and a splash of organic coconut milk. All you need to complete the meal is reggae music and a tropical breeze.

Meatballs & Vegetables
We love meatballs and vegetables. This is a daily catch all for our never ending play on this combination. Beef and beet, bison bites, sweet and spicy – the flavors are endless and the seasonal vegetable tableaus that accompany them are sure to please the palette

New Mexico Farm Dinner
organic layers of roasted tomatoes, sweet corn, zucchini, blackened red peppers,garlic, roasted sweet potatoes, butternut squash w\enchilada sauce, massaged kale & pepitos 

Vegetable Enchilada
organic zucchini, chard, onions, corn, tomatoes, peppers, cilantro, raw milk cheese, blue corn tortillas and roasted pumpkin seeds with a drizzle of chipotle olive oil 

1/8 – 1/13

Keftedes in Red Sauce
lamb and vegetable meatballs in red sauce, with a side of vegetables

Tuscana Pollo Stufato
Inspired by my love of Tuscany, this Italian chicken stew has a cauliflower herb sauce, pasture raised chicken, celery, fennel, mushrooms, carrots, lemon zest and onions. cosi delizioso! 

Chickpea Pilaf
spicy beans, coconut almond rice, and gingered vegetables

Tuscan Shepherd’s Pie
organic lentils, carrots, mushrooms, celery, Brussels sprouts, tomatoes, sunflower seeds, ground flax seeds, onions, garlic and garlic mashed potatoes 

1/15 – 1/20

Cajun Beans & Andouille 
spicy red beans with vegetables, buttery corn & pepper cake, and savory andouille 

Missouri Farm Dinner
Locally raised 100% grass fed beef, with organic locally grown beets and turnips roasted in rosemary, roasted sweet potatoes and new potatoe

Tres Bon Cassoulet
white beans, kale, celery, onions and garlic; followed by cumin roasted sweet potatoes, carrots and garlic green beans it is finished with mashed cauliflower and olive oil

Vegetable Gratin
layers of organic balsamic tomatoes, roasted rosemary potatoes, rosemary sweet potatoes, sweet carrots, oregano zucchini, shredded brussels sprouts, greens, Irish cheddar cheese and Pecorino Romano  

1/22 – 1/27

Argentinian Meatballs w/ Chimichurri
grass fed beef, cinnamon chili pepper sweet potatoes, massaged greens, sweet peppers, sweet corn, and mushrooms

Cashew Salsa Chicken & Green Rice
pasture raised chicken marinated in cashew salsa topped with queso fresco, green rice and cumin vegetables 

Soul Food 
herb navy beans, cheesy polenta, chili sweet potatoes and smoky basil kale 

Moroccan Vegetables & Rice
spiced “kabobs” with organic carrots, turnips, chard, green beans, onions garlic and spices