order by Thursday: 6/18 / Pick-up on Saturday: 6/20
three course reheat-and-eat dinner
mixed greens salad
pickled beets, goat cheese, pistachios and a balsamic vinaigrette.
entree (choose 1):
chicken cordon bleu
breaded chicken breast stuffed with prosciutto and swiss cheese.
stewed beef with red wine, mushrooms and pork belly.
with tarragon cream sauce.
sides (choose 2):
potato and celery root gratin
green beans with caramelized onion and almonds
grilled tomato and red onion
dessert (choose 1):
$30 per person
mac and cheese
baked with michigan cheddar and parmesan, then topped with breadcrumbs. $35 per half pan
with molasses and bacon. $12 per quart
chipotle potato salad
red skin potatoes with grilled corn, scallion and roasted red pepper in a chipotle-cilantro dressing. $12 per quart or $35 per small bowl
green cabbage with red onion and carrot in a classic, creamy dressing. $8 per quart / $20 per small bowl
greek pasta salad
farfalle pasta with tomato, cucumber, peppers, feta, red onion and kalamata olives, in a red wine vinaigrette. $12 per quart / $35 per small bowl
apple or rhubarb-custard, each baked in a traditional pastry crust, made with lard. $23