order by Thursday: 6/18 / Pick-up on Saturday: 6/20

 

three course reheat-and-eat dinner

 

salad

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.

 

beef bourguignon

stewed beef with red wine, mushrooms and pork belly.

 

grilled polenta

with tarragon cream sauce.

 

 

sides (choose 2):

 

grilled asparagus

 

potato and celery root gratin

 

green beans with caramelized onion and almonds

 

grilled tomato and red onion

 

 

dessert (choose 1):

 

strawberry shortcake

 

butterscotch pudding

 

$30 per person

 

 

Father’s Day

 

mac and cheese

baked with michigan cheddar and parmesan, then topped with breadcrumbs. $35 per half pan

 

baked beans

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

 

classic slaw

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

 

whole pies

apple or rhubarb-custard, each baked in a traditional pastry crust, made with lard. $23

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