Current Menu

Organic tofu seared to a golden brown, served with cardamom spiced Island Harvest Farm delicata squash, bourbon glazed apple, smoked paprika pepitas, Island Harvest Farm vegetables, and Madrone apple reduction sauce.

Mary's Chicken Breast marinated in Dijon mustard and pan seared. Served with Island Harvest Farm vegetables, Blue cheese bacon & date bread pudding, and bourbon honey.

Niman Ranch Iberian Duroc pork loin chop is an all natural Spanish pork breed raised in the U.S. by independent family farmers that is prized for it's marbling and flavor. The pork chop is pan seared and slow roasted. Served with Bourbon glazed apple stuffed with blue cheese, sautéed celery root hash, Island Harvest Farm vegetables, and a bourbon honey.

Alaskan halibut, sustainably caught by the Olsen family who have been fishing in Alaska for 100 years, is wrapped in potato slices and pan seared. Served with celery root hash, Island Harvest Farm vegetables, and a sage brown butter.

Gluten free and vegetarian, can be made vegan by selecting and substituting vegan cheese option.
Layers of polenta sheets, scratch made tomato sauce, herb ricotta cheese, fresh marinated mozzarella cheese, sautéed greens (kale, spinach & chard), topped with shredded mozzarella and parmesan cheese. You can choose to add more ingredients like grass fed ground beef, Italian sausage, whole roasted garlic cloves, sautéed mushrooms, or substitute vegan cheese. The lasagna is baked off in a foil tray and can be reheated in the oven or a piece can be cut out and warmed in the microwave. Serves 6 large portions.

A vegetarian lasagna with layers of scratch made tomato sauce, fresh handmade pasta with eggs, herb ricotta cheese, fresh marinated mozzarella cheese, sautéed greens (kale, spinach & chard), and topped with shredded mozzarella & parmesan cheese. You can choose to add more ingredients like grass fed ground beef, Italian sausage, whole roasted garlic cloves, or sautéed mushrooms. The lasagna is baked off in a foil tray and can be reheated in the oven or a piece can be cut out and warmed in the microwave. Serves 6 large portions.

Made with grass-fed ground beef, onions, garlic, herbs, and spices. Served with delicious, mashed potatoes, sautéed greens (kale, chard & spinach), and a mushroom gravy. This entrée is fully cooked and delivered in a compostable restaurant style To-Go container. I recommend reheating in the microwave, but it can also be put into an oven safe baking dish and reheated in the oven. Serves 2 adults.

Shredded Draper valley chicken simmered with peas, carrots, herbs, and spices, in a light creamy sauce, with a scratch made cheddar biscuit top. Vegetarian option available by selecting and substituting meatless chicken option. The pot pie is baked off in a foil pie tin and can be reheated in the oven or a piece can be cut out and warmed in the microwave. Serves 4 large portions.

Grass-fed ground beef is slowly simmered with onions, garlic, mushrooms, carrots, peas, and herbs in a beef broth. Then topped with cheddar cheese au gratin potatoes. The cottage pie is baked off in a foil pie tin and can be reheated in the oven or a portion can be taken out and warmed in the microwave. Serves 4 large portions.

Free range organic eggs, cream, Swiss cheese, green onions, sautéed greens (kale, chard & spinach), and potatoes are slow baked to create this flavorful frittata. Served with cold smoked salmon lox, herbs, and "everything bagel" sour cream.

Free range organic eggs, cream, mixed mushrooms, Swiss cheese, green onions, sautéed greens (kale, chard & spinach), and potatoes are slow baked to create this flavorful frittata. Served with "everything bagel" sour cream.

Roasted local apples in a classic French clafoutis of egg, milk, and flower that is baked to make this semi-custard/pastry. Served with carmel sauce.