intuitive cooking, sensible eating.

Menu

All items can be adapted to suit food allergies, or a vegetarian diet.  I can always substitute a vegetarian option with the same preparation method or sauce, if anything appeals to you but has meat listed as the main ingredient.

The flatbread pizzas are one of the most versatile options on the menu.  I can prepare several or one large pizza as an entree, as well as include any of your favorite toppings!

APPETIZERS

Crostini with herbed goat cheese or compound butter and great northern bean spread with roasted beet salad or roasted or glazed carrot salad

Flatbread pizzas brushed with choice of red sauce or oil (truffle, olive, walnut, etc.), choice of cheese (goat, bleu, fresh mozzarella, etc.) and shaved hard cheese, and choice of toppings (cured meat,caramelized onions,roasted vegetables,classic margherita, dried fruit (figs, caramelized ginger), egg, herbs, arugula, spinach, etc.)

Homemade chips with mango salsa and guacamole

Pickled seasonal vegetables

Curried ratatouille

Baba ghanoujj with warm pita, dukkah, za’tar olives, and greek yogurt

 

SALADS/SOUPS

Tossed salad with pear, goat cheese, roasted cherry tomatoes and a brown sugar citrus vinaigrette

Arugula, pickled red onions lightly tossed with olive oil, balsamic vinegar topped with poached egg and Bulgarian feta, kalamata olives

Watermelon salad with feta, basil, lemon dijon vinaigrette

Spinach salad lightly tossed in vinaigrette, crystallized ginger, roasted cauliflower, goat cheese

Curried carrot puree with fresh dill or cilantro, greek yogurt finish

ENTREES

Seasonal enchiladas with roasted sweet potato, caramelized onions, pinto beans, queso fresco, topped with homemade enchilada sauce and shredded Oaxaca cheese

Baked white fish rubbed with spice blend, Ethiopian style red lentils, roasted red pepper coulis

Creamy polenta with sautéed shrimp, caramelized onions, great northern beans, cherry tomatoes, basil chiffonade

White Fish with orange saffron tomato sauce

Brined roasted chicken breasts, honey mustard glaze, cauliflower puree

Poached tilapia with saffron yogurt sauce and warm lentil salad

Butternut squash stuffed with seasonal panzanella

Eggs in purgatory

Sweet potato sage risotto with nutmeg & hint of vanilla

Dukkah encrusted whitefish

Baked eggplant Parmesan

Chicken, Lamb, Beef, or Vegetable kebabs with chimichurri and roasted red pepper   dipping sauces

Burgers  on homemade pretzel rolls: Portobello mushrooms, chicken, turkey, lamb, or beef.  Served with fries, salad, or roasted vegetables

 

DESSERTS

Goat cheesecake with honey and crushed almonds

Liz’s chocolate chip cookies

Seasonal tarts

Seasonal panna cotta

Seasonal fruit French yogurt cake

 

SIDES

Roasted asparagus tossed with Dijon, truffle oil, parmesan, cracked black pepper, black lava salt

Mashed potatoes

Steamed vegetable of choice

Roasted vegetable selection

Maple glazed squash

Sauteed greens (kale, spinach, beet, collard)

 

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