Sugar Snap Peas and Petite Pois Salad

    tarragon and dill vinaigrette


                                  Raw Broccoli Salad

 avocado dressing 


Organic Yellow Beet and Red Oak Lettuce

Drizzled with pomergrante molasses



Fusilli Pasta

 wilted greens and basil pistou


Creole Style-Vegetarian Jambalaya

brown rice and okra


Arborio Paella

saffron, blistered baby tomatoes and fresh herbs



Beef Involtini

focaccia and mushroom stuffing with sunday gravy



Smoked Paprika Rubbed Turkey Breast

Three onion relish



Roasted Rainbow Trout

Zataar dry rub, crispy fried leeks and tomato sauce