Meatless Monday- Ribollita is traditionally an Italian peasant soup, however this “soup” isn’t brothy, and has no pasta in it. It’s more like a thick saucy stew with a bread base. White beans, carrots, kale, fresh picked carrots and spinach, garlic and some herbs all add up to make a delicious dish. Served with mixed greens topped with sliced pears, candied walnuts and my balsamic vinaigrette.  For dessert, Tuscan Lemon Muffins, a delightful light, lemon muffin made with ricotta cheese and topped with crunchy turbinado sugar. A wonderfully satisfying meal.

Tuesday-My Apple cider roasted Griggstown Farm chicken is marinated in an apple cider bring overnight creating a tender, sweet, succulent bird (please order early if possible).  It’s seared and baked to perfection and served with an apple cider gravy.  Accompanied by honey roasted sweet potatoes, turnips, parsnips, carrots and shallots and mixed organic greens with my balsamic vinaigrette.  Yum! 

Wednesday- Pork Banh Mi (click this link for more on this Vietnamese Sandwich) Jane’s twist on this popular Vietnamese street food is the hand made rustic dinner rolls to hold these sliders.  Riverbend Farms Ground Pork is mixed with fish sauce, Sriracha and spices to make mini meatballs that are covered in a pickled slaw of daikon radish & carrot.  Garnished with cilantro and jalapeno slices and a Sriracha mayonnaise.  The cold peanut-sesame noodle salad is mixed with enough fresh scallions and cucumbers to cool down the Asian spice of the sandwich. Big kids love this one!

Thursday-Organic Chicken Marsala- Organic mushrooms, sweet Marsala wine, a touch of lemon juice and butter.  Such simple ingredients make this traditional Marsala so delicious. Creamy parmesan risotto and roasted broccoli and cauliflower accompany this delicious meal.

Friday-  Closed