ORGANIC FARM TO TABLE ENTREES:

(1)  Italian Farm to Table Shepherd’s Pie, with ground turkey, tri-color bell peppers, roasted garlic, Tuscan kale, and green olives, topped with a Yukon gold mashed potatoes laced with fresh basil pesto, sun-dried tomatoes, and aged asiago cheese 

(2)  Bacon Wrapped Roast Pork Tenderloin, topped with a cranberry/crystalized ginger/apple chutney, served with cider braised red cabbage with concord raisins and red onion 

(3)  Roasted Pulled Rosemary Chicken, topped with Marsala mushrooms, served with a wild rice pilaf laced with baby field peas, baby carrots, and homemade creamed spinach

(4)  Crispy Roasted Pork, served with sautéed Tuscan kale with roasted garlic, red onion, balsamic vinegar de moderna, fresh rosemary, chicken andouille sausage, and toasted English walnuts 

(5)  Sautéed Maryland Crab Cakes, with citrus rosemary aioli, served with a Japanese soy edamame succotash with black beans, roasted sweet potatoes, and roasted corn  

(6)  Hearty Free Range Bison Shepherd’s Pie, with crimini mushrooms, roasted garlic, and roasted red onion, topped with Yukon gold mashed potatoes laced with mesquite smoked bacon, Vermont sharp cheddar cheese, and scallions  

(7)  Roasted Basil Pesto Chicken, Tuscan Kale, and Crimini Mushroom Lasagna, with sun-dried tomato/lemon ricotta, topped with asiago béchamel and sliced local Wilcox tomato and a dusting of Italian flat leaf parsley 

(8)  Sicilian Baked Turkey Meatloaf, with savory tomato/aged balsamic vinegar glaze, laced with fresh basil pesto di Milano, roasted garlic, and toasted pine nuts, topped with sautéed crimini mushrooms, sun-dried tomatoes, roasted garlic, and a splash of Pinot Gregio, served and a bed of sautéed local roasted garlic kale   

(9)  Basque Frittata, farm fresh eggs laced with zesty pork chorizo, Yukon gold potatoes, flame roasted peppers, asiago cheese, and fresh herbs, served with slow simmered rosemary white beans laced with white wine, sun-dried tomatoes, and crimini mushrooms  

(10) Sautéed Southern Style Shrimp Cakes, fresh Sea of Cortez shrimp laced with roasted sweet yellow corn, green onion, red pimento, and a hint of fresh jalapeño; served with a zesty Cajun roasted red pepper remoulade sauce and a rice pilaf laced with Japanese edamame, toasted fennel seed, and tri-color tomatoes.  

(11)  Hearty Sicilian Eggplant Parmesan,  layered with zesty marinara, basil ricotta, Tuscan kale, and spicy Italian sausage with fennel, topped with Wilcox tomato, aged Romano cheese and a dusting of oregano