MASTER LIST OF ALL TABLE READY MEALS
CHICKEN AND TURKEY ENTREES:
(1) Tuscan Ground Turkey Stuffed Roasted Bell Peppers, topped with a fresh yellow Wilcox grape tomato marinara and a chiffonade of fresh basil, served with an orzo pasta laced with spinach, crimini mushrooms, fresh herbs, and roasted garlic
(2) Oaxacan Roasted Chicken Mole, slow simmered in local Santa Cruz red chile, toasted cumin, and a touch of cacao, topped with wok toasted pepitas and sesame, served with basmati rice pilaf laced with local squash, tri-color bell peppers, and sweet roasted corn
(3) Roasted Pulled BBQ Chicken, served with bacon and jalapeño laced mashed yukon gold potatoes, and stewed local greens with tri-color bell peppers, baby carrots, and red onion
(4) Creamy Chicken Provencial, herb marinated chicken breast topped with sautéed artichokes, roasted garlic, Dalmatian capers, white wine, flame roasted peppers, and fresh rosemary, served with lemon pappardelle pasta with sun-dried tomatoes
(5) Fresh Herb Roasted Chicken Breast, topped with a sauce of white wine, artichokes, tri-color tomatoes, and capers, served with a creamy mushroom risotto laced with baby field peas, shallots, and asiago cheese
(6) Deep Dish Rustic Turkey Lasagna, ground turkey with fresh basil pesto, zucchini, mushrooms, and sun-dried tomatoes, layered with almond/herb laced ricotta, topped with asiago cheese and a dusting of fresh herbs
(7) Roasted Chicken Breast, topped with a cilantro almond pesto, served with spanish rice with lean pork chorizo and oven roasted calibacitas with tomatillo and red onion
(8) Bombay Roasted Chicken Tikka Masala Curry, boneless free range chicken breast slow simmered with tomato, ginger, fresh coriander, and a touch of cream, served with a steamed basmati rice pilaf laced with apricots, toasted almonds, and concord raisins
(9) Tuscan Stuffed Chicken Breast, with sun-dried tomatoes, organic spinach, fresh basil, and Boursin cheese, topped with marsala mushrooms, served with whole wheat penne pasta with a light pink sauce with flame roasted peppers
(10) Oaxacan Red Chile Seared Sliced Chicken Breast, topped with pico de gallo, served with a Mexican dirty rice with charred poblano chile, epazote, toasted cumino, and green olives, and pineapple
(11) Curry Dusted Pan Seared Roasted Chicken, served with a Bengali fried rice cinnamon steamed basmati rice with crystalized ginger, green onions, toasted coconut, charred pineapple, spicy red chile, toasted California almonds slices, fresh coriander, and dried mango
(12) Thai Glazed Chicken Breast, topped with a sweet red chile lemongrass glaze, mandarin oranges, and Thai spiced nuts, served with Asian vegetable stir fried lo mein noodles with baby bok choy
(13) Sicilian Pan Seared Chicken Breast ala Carponata, topped with flame roasted peppers, Wilcox tri-color local tomatoes, Dalmatian capers, meyer lemon zest, a chiffonade of fresh basil, herbs de Provence, and marinated artichokes, served on a bed of roasted zucchini and yellow squash
(14) Spicy Caribbean Mango Glazed Roasted Chicken Breast, topped with giant coconut chips and fresh coriander, served with green rice pilaf and slow simmered Cuban black beans
(15) Vietnamese Roasted Chicken Meatballs, with sweet soy hoisin glaze, topped with wok toasted sesame and toasted coconut, served with an Asian vegetable fried rice laced with baby bok choy, carrots, broccoli, and green onions
(16) Sliced Herb Roasted Chicken Breast, served with a hearty fettuccini carbonara with cream, pancetta bacon, field peas, flame roasted peppers, crimini mushrooms, and asiago cheese
(17) Sonoran Spiced Roasted Pulled Chicken, served with a Mexican ratatouille, with zucchini, yellow squash, Wilcox tri-color tomatoes, roasted red onion, green olives, roasted garlic, roasted poblano chile, charred pineapple, tri-color bell peppers, and cilantro
(18) Chicken Breast Marbella, with roasted garlic, white wine, Dalmatian capers, tarragon, green olives, and roasted prunes, served with a spinach and asiago cheese orzo pasta
(19) Roasted Pulled Chicken Ratatouille, slow simmered with local tomato, roasted garlic, tri-color bell peppers, zucchini, yellow squash, fresh herbs, capers, and mixed olives, served with fresh basil pesto Yukon gold mashed potatoes
(20) Chicken Florentine, stuffed with organic spinach, ricotta cheese, sun-dried tomatoes, topped with light white wine roasted red pepper sauce, served with a parmesan herbed couscous
(21) Roasted Jerk Chicken Chicken Breast, with mango pepperpot chutney, yellow arroz amrillo laced with tri-color bell peppers, baby carrots, fresh pineapple, red onion, concord raisins, and toasted almonds
(22) Asian Roasted Chicken Breast, topped with a mild Thai green curry sauce with coconut milk, lemongrass, and cilantro, served with a steamed basmati brown rice laced with fresh ginger, red bell peppers, and sugar snap peas
(23) Thai Mussaman Roasted Chicken Curry, with coconut milk, lemongrass, ginger, red chile, and cinnamon, served with a steamed jasmine rice pilaf laced with Thai spiced cashews, wok toasted coconut and green onions
(24) Gluten Free Pad Thai, Asian roasted chicken breast stir-fried with roasted spaghetti squash with tamari, fresh ginger, garlic, scallions, egg, sweet red chile, and fresh lime. Topped with Thai spiced crushed nuts, wok-toasted coconut and toasted sesame.
(25) Southwestern Turkey Burgers, laced with red onion, tri-colored tomatoes, cilantro, and jalapeño; topped with a roasted red pepper roasted corn relish; served on a bed of roasted butternut squash and fresh poblano chile.
(26) Milanese Roasted Chicken Lasagna, with basil pesto, roasted garlic Alfredo sauce, roasted artichokes, ricotta with fresh herbs and topped with sun-dried tomatoes, local AZ toasted pine nuts, and Asiago cheese.
(27) Sonoran Roasted Chicken Fajitas, with sautéed tri-color local bell peppers, red onion, and fresh poblano chile. Topped with a spicy avocado cilantro crema and served with a Spanish rice laced with local Wilcox tomato, roasted garlic, fresh scallions, and black beans.
(28) Mexican Lasagna, Layered corn tortillas with roasted chicken with local tomatoes, roasted corn, and tri-color bell peppers, and cilantro, Hatch green chile, black bean laced ricotta cheese, topped with red chile, Vermont cheddar and toasted pepitas.
(29) Hawaiian Huli Huli Roasted Chicken Thighs, Deep-marinated with sweet soy, garlic, ginger, Vietnamese spicy red chile, and blue agave syrup. Served with a cinnamon infused Jasmine rice laced with coconut milk, scallions, and Japanese soy edamame; topped with wok-toasted coconut, sesame, green onions and charred pineapple.
(30) Moroccan Marrakech Pistachio Ground Turkey Patties, seasoned with toasted cumin, lemon zest, cinnamon, fresh rosemary, fresh coriander, and roasted garlic; topped with a avocado green chile sambal; served with a black bean laced roasted red pepper cous cous.
PORK ENTREES:
(1) 12-Hour Low and Slow Mesquite Smoked Pulled Pork, with Sonoran Tumacacori red chile blue agave syrup BBQ sauce, served with roasted Oaxacan spiced sweet potatoes and calibacitas of local squash, red onion, tri-color bell peppers, sweet yellow corn, and topped with cheddar cheese
(2) Curried Peach Glazed Roast Pork Tenderloin, topped with Asian black sesame, served with purple Peruvian mashed potatoes and local stewed organic greens
(3) Cuban Roast Pork, topped with a cilantro/garlic/lime aioli, served with a Caribbean yellow rice pilaf laced with a a sofrito of red onion, garlic, and local Wilcox tomato, and black beans
(4) Vietnamese Glazed Roast Pork Tenderloin, with soy molasses, fresh ginger, lemongrass, and sweet red chile, topped with wok toasted sesame, sliced fresh scallions, and roasted giant coconut chips, served with stir fried Asian noodles with baby bok choy, green onions, and baby carrots
(5) Carnitas Enchiladas, topped with a roasted pineapple salsa verde, pepper jack cheese, and green onions, served with slow simmered ranchero white beans with tri-color local tomatoes, red onion, cilantro, and fresh poblano chile
(6) Pomegranate Orange Glazed Roasted Pork Tenderloin, topped with roasted pistachios, green onions, and sesame, served with roasted red pepper whole wheat couscous laced with chick peas, dried red chile rubbed mango, golden sultana raisins, and toasted almonds
(7) Spicy Korean BBQ Roast Pork Tenderloin, topped with wok toasted sesame, scallions, and almonds, served with stir fried Asian noodles with fresh garlic, ginger, tri-color bell peppers, red onion, and fresh pineapple
(8) Old Pueblo Roasted Pork Tenderloin, dusted with Tumacacori red chile and toasted cumin; topped with a fresh pineapple salsa verde; served with Sonoran spicy stewed greens with poblano chile, red bell peppers, roasted green onion, roasted garlic, tri-colored Wilcox tomato, and pork chorizo
(9) Citrus Glazed Roast Pork Tenderloin, topped with Green Valley spiced pecans, served with mandarin orange whipped sweet potatoes and a southwestern corn and black bean medley with fresh cilantro and tri-color bell peppers
(10) Authentic New Mexican Shredded Roast Pork, with Hatch green chile, served with a rice pilaf laced with black beans, sweet yellow corn, tri-color bell peppers, oregano, and cinnamon
(11) Fresh Rosemary Almond Roasted Pork Tenderloin, with purple roasted Peruvian sweet potatoes, roasted apples, prunes, and apricots
(12) Roasted Pan Seared Center Cut Boneless Pork Chops, Seasoned with toasted cumin and fresh rosemary and topped with a light sauterne mushroom sauce. Served with Irish cheddar and scallion Yukon Gold mashed potatoes and orange-ginger glazed baby carrots.
(13) Oaxacan Roasted Pan Seared Center Cut Boneless Pork Chops, Dusted with local Tumacacori red chile, toasted cumin, and cinnamon. Topped with a cilantro pumpkin seed chimichurri sauce. Served with curry dusted roasted sweet potatoes, parsnips, fresh Poblano chile, and Honey crisp apples.
(14) Vietnamese Stir-Fried Center Cut Pork and Sugar Snap Peas, with fresh ginger, roasted garlic, Hoisin, sweet red chile, and lemongrass. Topped with fresh cilantro, crushed spicy Thai cashews, and wok toasted sesame. Served with a streamed jasmine rice laced with lime, toasted coconut, and mango.
(15) Sonoran Double-Cooked Pork Carne Asada; Roasted pork tenderloin, wok-seared with local Tumacacori red chile, toasted cumin, and Mexican oregano; Served with Thai coconut/cinnamon infused Jasmin rice; and topped with a spicy avocado crema, and sprinkled with fresh sliced scallions and dried mango.
16) Sautéed Tender Pork Medallions; Topped with Marsala Crimini mushrooms, served with a Sienese roasted red pepper risotto laced with sun-dried tomatoes, green olives, spinach, and fresh rosemary
BEEF ENTREES:
*Upgrade from Sirloin to Beef Filet Mignon for $25.00 per meal selection
(1) Pan Seared Roasted Sirloin of Beef, topped with cabernet roasted shallot demi glace, served with parmesan Yukon gold mashed potatoes and sautéed Tuscan kale with roasted garlic
(2) Oaxacan Spiced Pan Seared Sirloin of Beef, topped with a Yucatan sauce pipian of green chile, ground pepitas, and cilantro, served with garlic roasted purple potatoes and slow simmered tomatillo pinto beans
(3) Sirloin of Beef ala Parsienne, topped with a delicate brandy mushroom cream sauce, served with Boursin cheese laced Yukon gold mashed potatoes and sautéed organic spinach with roasted garlic
(4) Traditional Deep Dish Baked Sicilian Lasagna, with sweet Italian sausage, lean ground sirloin, local Roma tomato, roasted garlic, layered with parmesan/herb laced ricotta cheese, and topped with fresh vine tomatoes, and mozzarella cheese
(5) Roasted Sirloin of Beef with Peruvian Chimmichurri Sauce, served with Oaxacan roasted sweet potatoes and sautéed corn, Japanese joy edamame, and tri-color bell peppers
(6) French Boeuf Bourguignon, with red wine, shallots, baby portobello mushrooms, and rosemary, served with parsley-buttered egg noodles and sautéed organic lemon spinach
(7) Vietnamese Stir Fried Sirloin of Beef, with lemongrass, ginger, garlic, sweet soy, tri-color bell pepper, sugar snaps peas, and red onion, served with a steamed rice pilaf accented with fresh lime, toasted coconut, and scallions
(8) Cuban Ground Beef Picadillo, lean sirloin simmered with roasted garlic, local tomato, green olives, red onion, Concord raisins, and cloves and a hint of cinnamon, served with a Caribbean rice pilaf laced with pigeon peas, baby carrots, and green onions
(9) Pan Seared French Daube of Beef, with roasted shallots, roasted baby carrots, and cabernet demi glace, served with Yukon gold mashed potatoes laced with parmesan cheese and fine herbs
(10) Chinese Stir Fried Beef and Broccoli, beef sirloin flash cooked with ginger, garlic, and soy, topped with sesame and scallions, and served with Asian steamed brown rice
(11) Slow Simmered Beef Stroganoff, with tender sirloin of beef, caramelized shallots and garlic, sour cream, and fresh dill. Served with parsley buttered egg noodles and orange ginger glazed baby carrots.
(12) Sonoran Red Chile Beef Sirloin stewed with local Tumacacori red chile, red onion, tri-color bell peppers, and local Wilcox tomato; Served with a green Basmati rice pilaf laced with Cuban black beans
FRESH SEAFOOD ENTREES:
* Please be advised Seafood Entrees cannot be frozen, due to freezing adversely effects their delicate flavors and textures. Therefore we recommend that you make only one Fresh Seafood Entree selection per order.
(1) 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.
(2) Ginger, Mustard Soy Glazed Salmon Fillet, with charred pineapple, wok toasted sesame, and scallions, served with spicy stir fried Asian noodles with shiitake mushrooms, green onions, and purple cabbage
(3) Blackened Cajun Wild Alaskan Salmon Fillet, topped with a roasted red pepper/mango/scallion corn relish, served with Creole jambalaya laced with smoked chicken andouille sausage
(4) Maryland Crab Cakes, served with a Moroccan roasted red pepper couscous laced with concord raisins, roasted pistachios, carrots, and herbs, served with a roasted garlic, sweet orange rosemary aioli
(5) Sicilian Roasted Fillet of Sole, topped with a carponata of flame roasted peppers, sun-dried tomatoes, Dalmatian capers, kalamatta olives, green Spanish olives, marinated artichokes, and a chiffonade of fresh basil, served with angel hair pasta with fresh basil pesto de Milano
(6) Southwestern Wild Alaskan Salmon Fillet, topped with a raspberry/chipotle glaze, topped with mandarin oranges, toasted pepitas, fresh cilantro, served with an Incan tri-color quinoa laced with poblano chile, and roasted sweet corn
(7) Maryland Crab Stuffed Roasted Portobello Mushrooms, with Boursin cheese, fresh herbs de Provence, and meyer lemon zest, served on a bed of garden fresh ratatouille with local squash, bell peppers, and Wilcox tomato
(8) Sautéed Shrimp “ Fra Diavolo”, cooked in a spicy red pepper marinara sauce, served with lemon pappardelle pasta with capers, artichokes, and flame roasted peppers
(9) Vietnamese Sautéed Spicy Sriracha Shrimp, with fresh ginger, roasted garlic, lemongrass, and green onions, topped with Asian black sesame, served on a bed of Madras curried puy Indian lentils
(10) Roasted Fillet of Sole Marseille Style, topped with sautéed tomato, roasted peppers, and green and Kalamata olives with fresh herbs, garlic, and white wine, served with an orzo pasta with sun-dried tomatoes and fresh basil
(11) Shrimp Scampi di Milano, with roasted garlic, Pinot Greggio, tri-color local tomatoes, and fresh basil pesto, served with angle hair pasta with artichokes and capers
(12) Japanese Crab Cakes, with wasabi mayonnaise, pickled ginger, and soy, served with a steamed brown rice accented with wok toasted sesame, ginger, and scallions, and sautéed sugar snap peas and red bell peppers
(13) Tuscan Shrimp Scampi, with tri-color Wilcox tomatoes, white wine, roasted garlic, Dalmatian capers, Italian flat leaf parsley, and fresh meyer lemon zest, topped with imported aged asiago cheese, served with thin linguini pasta with basil pesto, sun-dried tomatoes, and organic spinach
(14) Roasted Yucatan Spiced Fillet of Sole, served with a Southwestern succotash, with sweet roasted corn, Japanese soy edamame, tri-color bell peppers, red onion, and roasted sweet potatoes with local Tumacacori red chile, toasted cumin, fresh cilantro, and toasted pepitas
(15) Rocky Point Camarones Ranchera, sautéed fresh Gulf shrimp with roasted garlic, red onion, fresh cilantro, and lime, served with a cilantro/lime basmati rice pilaf laced with pinto beans and fresh poblano chile
(16) Tuscan Wild Alaskan Salmon Fillet, topped with a sun-dried tomato pesto, served with wild mushroom risotto accented with marsala wine, shallots, and tarragon
(17) Sautéed Curried Fresh Pacific Pink Shrimp, with coconut milk, garlic, green onions, and pineapple, served with a South Indian green basmati rice with cilantro, lime, and roasted garlic steamed in a spicy toasted coconut sambal
(18) Sautéed Fresh Wild Alaskan Salmon Cakes, with a sauce vert with Dalmatian capers, fresh dill, and fresh lemon slices, served with roasted rosemary red potatoes and sautéed tri-color baby carrots
(19) Pan Seared Wild Alaskan Salmon Fillet, topped with a zesty Caribbean mango pepperpot chutney, served with a yellow rice pilaf laced with tri-color bell pepper, tri-color tomatoes, toasted almonds, and fresh coriander
(20) Thai Shrimp Green Curry, with coconut milk, lemongrass, ginger, and green chile, served with a steamed jasmine rice pilaf laced with ginger, scallions, red chile mango, and Asian black sesame
(21) Venetian White Clam Sauce, tender Atlantic clams with white wine, roasted garlic, seafood broth, roasted lemon, and fresh herbs, served with thin linguini pasta dusted with fresh herbs and asiago cheese
(22) Fillet of Sole Meunière, with roasted garlic, white wine, capers, and preserved lemon; served with a creamy aborrio risotto laced with spinach, wok toasted almonds, shiitake mushrooms, and shallots
(23) Fresh Raspberry / Rosemary Glazed Wild Alaskan Salmon Fillet, topped with mandarin oranges and pistachios, served with a rice pilaf laced with apricots and almonds
VEGETARIAN ENTREES:
(1) Eggplant Parmesan, thin sliced fresh eggplant layered with basil laced ricotta, sautéed kale, roasted garlic, and mushrooms, topped with local Wilcox tomato, a dusting of oregano, and parmesan cheese
(2) Incan Quinoa Stuffed Roasted Portobello Mushrooms, topped with a savory roasted red pepper/corn/scallion relish, served with on a bed of sautéed spinach and tri-color local Wilcox tomatoes
(3) Mediterranean Tabouleh Stuffed Roasted Peppers, topped with a cilantro salsa verde, served on a bed of North African roasted red pepper white beans
(4) Classic Spring Vegetable Lasagna, green spinach pasta layered with fresh basil ricotta cheese, toasted pine nuts, fresh spinach, yellow squash, crimini mushrooms, roasted garlic, and sun-dried tomatoes, topped with fresh mozzarella and local Wilcox tomato
(5) Moroccan Stewed Chick Peas, with tri-color local tomatoes, sweet onion, roasted garlic, and red chile harissa, served with a saffron laced whole wheat parmesan couscous with tri-color bell peppers, pistachios, and red chile dusted dried mango
(6) Baked Jumbo Stuffed Shells, filled with fresh basil and organic spinach laced ricotta cheese, topped with a light sun-dried tomato cream sauce and topped with shredded asiago cheese, served with sautéed zucchini, yellow squash, and grape tomatoes with fresh herbs
(7) 3 Mushroom French Ragout, fresh crimini, portobello, and shiitake mushrooms, roasted garlic, shallots, baby carrots, artichokes, white wine, fresh Herbs de Provence, and a splash of cream, served with wide lemon infused paparadelle pasta
(8) Oaxacan Chayote Squash Mole, slow simmered in local Santa Cruz red chile, toasted cumin, and a touch of cacao, topped with wok toasted pepitas and wok toasted sesame, served with basmati rice pilaf laced with local squash, tri-color bell peppers, and sweet corn
(9) Oaxacan Roasted Red Chile Sweet Potatoes and Black Bean Enchiladas, topped with charred pineapple Hatch green chile salsa verde and jalapeño jack cheese, Served with ranchero white beans with local Wilcox tomatoes laced with roasted garlic and cilantro.
HOMESTYLE MEAL ENTREES:
(1) Roasted Pulled Herbed Chicken Breast, with sage gravy, served with Vermont sharp cheddar/scallion mashed potatoes and sautéed tri-color baby carrots with herbs
(2) Thick Spaghetti with Italian Sausage Meatballs, and fresh Wilcox tomato marinara sauce, served with roasted Italian squash and tri-color bell peppers
(3) Dubliner’s Shepherd’s Pie, lean Black Angus ground sirloin simmered with baby carrots, shallots, and field peas, topped with creamy Irish cheddar and chive laced Yukon gold mashed potatoes
(4) Fresh Rosemary Roasted Chicken Breast, served with Vermont cheddar and scallion Yukon gold mashed potatoes and sautéed Mexican yellow corn with peppers and black beans
(5) Shredded Roasted Chicken Enchiladas, topped with mild local red chile, Vermont cheddar cheese, and sliced green onions, served slow simmered with ranchero pinto beans
(6) Baked Turkey Meatloaf, topped with mushroom gravy, served with an almond rice pilaf and apricot laced butternut squash
(7) Center Cut Ham Steak Hawaiian, with sweet soy, sesame ginger citrus glaze, served with a vegetable fried rice laced with baby carrots, sugar snap peas, fresh pineapple, green onion, and egg
(8) Slow Simmered Beef Pot Roast, with mushroom gravy, served with roasted garlic whipped Yukon gold mashed potatoes and sautéed baby field peas and baby carrots
(9) Latino Herb Marinated Roasted Chicken Breast, topped with a cilantro green chile sambal, served with spanish rice and cuban black beans
(10) Asian Marinated Roasted Chicken Breast Teriyaki, topped with sesame and scallions, served with steamed ginger brown rice and fresh broccoli florets and charred pineapple
(11) Classic Tomato Glazed Baked Beef Meatloaf, topped with mushroom gravy, served with cheddar mashed potatoes and sautéed broccoli
(12) Chicken Breast Parmesan, topped with local Wilcox fresh tomato and basil pesto, served with penne pasta alfredo with roasted peppers, baby field peas and aged parmesan cheese
(13) Mesquite Honey BBQ Roast Pork Tenderloin, served with local whipped sweet potato and sautéed corn with tri-color bell peppers
(14) Free Range Chicken Breast Marsala, with crimini mushrooms, roasted garlic, tarragon, and aged Spanish marsala wine, served with a wild rice pilaf laced with baby carrots, field peas, and shallots
(15) Fresh Pacific Pink Shrimp Scampi, with garlic, white wine, and Dalmatian capers, served with angel hair pasta with sautéed white mushrooms, artichokes, and spinach
(16) Herb Roasted Chicken Breast Alfredo, topped with fresh parmesan cheese, served with fresh fettuccini pasta and fresh organic broccoli florets
(17) Roasted Fresh Fillet of Sole, topped with a mild fresh pico de gallo, and served with an authentic vegetable arroz amarillo laced with pinto beans
(18) Roasted Carved Free Range Turkey Breast, topped with homemade sage gravy, served with a stuffing laced with carrots, mushrooms, and celery, served with sautéed organic green beans topped with toasted almond slices
(19) Free Range Chicken Breast Piccata, sautéed with roasted garlic, white wine, and capers, topped with fresh lemon slices and Italian flat leaf parsley, served on a bed of sautéed organic spinach
(20) Grandma's Down Home Roasted Chicken and Dumplings, herb-roasted pulled chicken with baby carrots, tender celery, and baby field peas, in a rich chicken gravy laced with desert sage, topped with fluffy scallion-parsley laced dumplings.
SOUP ENTREES:
(1) Mom’s Homemade Roasted Chicken Noodle Soup, homemade chicken broth accented with baby carrots, organic celery, and broad egg noodles
(2) Southwestern Roasted Chicken Corn Chowder, laced with local sweet roasted yellow corn, roasted mild Hatch green chile, red potatoes, and a hint of toasted cumin
(3) Tomato Rosemary Provincial, local Wilcox tomato slow simmered with cream, caramelized sweet Vidalia onions, roasted garlic, a splash of Pinot Gregio, and fresh rosemary from my garden
(4) Authentic Sopa de Tortilla, roasted chicken slow simmered in a chicken stock laced with local tri-color Wilcox tomatoes, sweet red onions, mild green chile, fresh cilantro, and just the right amount of fresh squeezed key lime juice
(5) Bombay Curried Lentil Soup, with coconut milk, fresh ginger, roasted garlic, baby carrots, kale, and celery
(6) Potage of Roasted Butternut Squash/Baby Carrot Soup, with ginger, cinnamon, cardamon, and nutmeg
(7) Tuscan Minestrone, with local tri-color tomatoes, tri-color bell peppers, roasted garlic, zucchini, baby carrots, celery, red onion, pasta, simmered in a sun-dried tomato pesto broth
(8) Thai Roasted Chicken and Vegetable Soup, with coconut milk, fresh ginger, fresh lemongrass, kaffir lime leaves, Sriracha, lime juice, soy, edamame, baby carrots, baby bok choy, and mushrooms.
(9) French Lentil Soup, with red onion, local tri-color tomatoes, roasted garlic, roasted red pepper puree, baby carrots, local kale, Italian sausage, and a touch of cream.
(10) Thai Roasted Butternut Squash Soup, with red curry, coconut milk, lemongrass, Saigon cinnamon, blue ginger, and fresh lime juice; topped with roasted pepitas and fresh coriander.
(11) Italian Wedding Soup, with roasted garlic, local kale, green onions, baby carrots, orzo pasta, and parsley laced turkey meatballs.
(12) Sonoran Sopa de Albondigas, Cilantro/red chile laced turkey meatballs slow simmered in a chicken stock laced with local tri-color Wilcox tomatoes, sweet red onions, and mild Hatch green chile.
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