Ready to Serve

entrées

MEAT

aged new york shell steak | au jus, roasted broccoli, cauliflower mash

sirloin steak | caramelized onions, mushrooms, cabernet reduction, carrot, parsnip

chile-rubbed flank steak | chimichurri, tomato, charred corn

bistro tenderloin | demi-glace, béarnaise sauce, mushrooms, herbs

pork tenderloin | garlic, citrus zest, salsa verde, herbed breadcrumb gremolata


POULTRY

wood-roasted bone-in chicken | whole mustard seeds, honey lemon sauce, fresh herbs

chicken abruzzese | baby spinach, mozzarella, tomato, sherry sauce

vermont herb roasted turkey | cranberry, apricot chutney, vegetable nage

herb and parmesan crusted chicken breast | warm heirloom tomato and basil relish
garlic and herb grilled chicken | avocado, tomato and sweet onion relish
chicken provençal | sundried tomatoes, artichoke hearts, roasted peppers and black olives


SEAFOOD

grilled alaskan king salmon | miso infused teriyaki reduction

panko crusted shrimp | japanese seasoned breadcrumbs, garlic

paella | saffron rice, sausage, shrimp, mussels, clams, seasonal vegetables

seared red snapper | coconut curry, lime, daikon radish slaw, cilantro

mediterranean cod | spinach, roasted tomatoes, artichokes and olives in a lemon herb sauce

VEGETARIAN

risotto milanese | tomato, onion, fresh cilantro

eggplant parmigiana | fried eggplant, tomato sauce, mozzarella

stuffed shells | ricotta, tomato sauce, mozzarella

vegetarian bibimbap | sticky rice, carrot, snap peas, pickled mushroom, spring

onion, cucumber, bok choy, gochujang, fried egg

potato gnocchi | pecorino, mushrooms, garden vegetables, pesto