“Main course dip” made from the silky interiors of fresh eggplants charred over a gas flame and “smoked” in their jackets, tossed with garlic-infused olive oil, fresh lemon, and arugula. Topped with shredded roast garlic-brined bone-in chicken breast, served with parmesan flatbread and grilled lemons.

Shredded Roast Chicken over Roasted Beets and Brussels Sprouts*

Shredded roast chicken over Brussels sprouts and fresh beet quarters roasted in the chicken juices, balsamic reduction, fig jam, walnuts, sliced grapes, yogurt sauce (gf)

Pasta and Risotto

Italian Sausage and Zucchini Orzo

Italian sausage (choose from beef or chicken sausage) and orzo cooked in tomato sauce, with onion, zucchini, wilted spinach, fresh basil, red pepper flakes, and a splash of cream. Can be prepared in two separate batches with three servings that are spicy and three servings that are not-spicy.

Gouda Macaroni and Cheese

Roux-based macaroni and cheese made with aged cheddar, Gruyère, and gouda. Complimentary double-batch; option to flavor second batch with bacon (heartily recommended), homemade buffalo sauce, ranch, or broccoli-cheddar.

Goat Cheese Macaroni and Cheese

Mac and cheese that went to academic summer camp as a kid: four-cheese macaroni and cheese with goat cheese, cheddar cheese, parmesan, and romano.

Grilled Shrimp over Angel Hair with Pesto and Caramelized Red Peppers

Double-Batch Meat Bolognese Sauce over Pasta

Beef, pork, and pancetta Bolognese sauce made with cream and red wine, reduced and lovingly stirred on the stove for two hours; gf pasta available, lactose-free coconut milk substitution available. Double-batch; option to freeze second batch. Option to omit pork and pancetta for all-beef Bolognese

Colorful Vegetable Pasta

Spinach, red bell peppers, fresh sliced tomatoes, zucchini, with pesto-ricotta sauce; option to add sliced steak, grilled shrimp, or chicken (v, gf pasta option)

Meatballs and Red Sauce

All-beef meatballs made with fresh parsley and onion, cooked for an hour on the stovetop in a homemade red wine-fresh basil red sauce. Double-batch; option to freeze second batch.

Brown Butter-Sage Butternut Squash Risotto (gf, v)

Brown Butter-Sage Butternut Squash Risotto with Bacon (gf)

Mushroom Risotto (gf, v)

Sliced Steak over Steak Juice-infused Risotto, side of sautéed asparagus or green beans (gf)

Liver Dishes

*You probably haven’t had liver like this before: brined overnight in a sugar-saltwater-fresh garlic solution, the livers develop a velvety, soft consistency that is like foie gras (without the guilt).

Salt and Sugar-Brined Chicken Livers with Sautéed Organic Strawberries and Spinach (gf)

Chicken Liver Bowl

Salt and sugar-brined seared chicken livers, edamame, halved grapes, walnuts, and quinoa cooked into the liver juices

Salt and Sugar Brined Chicken Livers with Sautéed Spinach (gf)

Salt and Sugar Brined Chicken Livers with Sautéed Asparagus and Caramelized Fresh Peach Slices (gf)

Soups

Roasted Feta Butternut Squash Soup

Butternut squash, feta cheese, and whole heads of garlic are roasted in olive oil and blended into a creamy soup. Topped with sour cream. Option to add ground chicken for extra protein.

White Cheddar and Apple Chili

Ground chicken, white beans, fresh apple, fresh onion, and cheddar cheese; a very autumnal chili.

Caramelized Onion Butternut Squash Soup

Creamy butternut squash soup with added complexity from caramelized onions and added protein from bone broth.

White Chicken Chili

Ground chicken, fresh corn, white beans, chiles, and jalapeno.

Carrot Soup

Roasted carrots pureed with caramelized onion and tahini, garnished with spiced fried chickpeas.

Bone Broth

Rich, gelatinous stock made from bones simmered for 24 hours, breaking down the collagen in the bones and releasing nutrients into the broth. Each serving typically contains 12 grams of protein.

Peach Gazpacho

Fresh peaches, Roma tomatoes, and cucumber blended into a refreshing cool soup. Garnished with sour cream and fresh basil.

Pasta e Fagioli

Tomato-based broth with white beans, caramelized onion, fresh kale, and shell pasta.

Pumpkin Wild Rice Soup

Pumpkin, chickpeas, wild rice, kale, and mushrooms. Option to add organic ground chicken for extra protein.

Three Potato Soup

Yukon potatoes, red potatoes, sweet potatoes, onion, and cheddar cheese.

Creamy Cauliflower Soup

Garnished with spiced fried chickpeas.

Creamy Chicken Sausage and Kale Soup

With shallots, yellow potatoes, and red pepper for a mild spicy kick.

Spicy Black Bean Soup

Black beans, onion, red bell pepper, carrot, celery, and fire-roasted tomatoes with cayenne and chili powder, reduced on the stove for an hour. Topped with cotija cheese. Medium-spicy; can be customized to your heat preference, from mild to hot.

Salads:

Fall Caesar Salad

Kale, butternut squash roasted with fresh sage, shaved Parmesan, pine nuts, and pomegranate seeds tossed in house-made Caesar dressing. Option to add protein of your choosing (skirt steak, chicken breast, shrimp, baked chickpeas)

Mint-Brined Lamb Chops over Blueberry, Avocado, and Arugula Mint Salad

Mint-brined lamb chops over a salad of fresh blackberries, fresh blueberries, fresh cucumber, avocado, feta cheese, hazelnuts, and fresh mint over arugula with a mint vinaigrette. (gf)

Burrata Salad

Whole burrata, sliced dried figs, sliced peaches, arugula, balsamic glaze (gf, v)

Warm Ginger Chicken Meatball Salad

Baked chicken meatballs with fresh ginger served over a salad of edamame, cucumber, carrot, red onion, peanuts, avocado, and red cabbage with a soy-lime dressing.

Buffalo Chicken Dense Bean Salad

A zesty and protein-packed “dense bean salad” of buffalo sauce-marinated baked chicken thighs, fresh corn, radish, red peppers, chickpeas, white beans, pepper jack cheese, and cilantro tossed with a creamy buffalo dressing.

Breakfast, Snacks, and Appetizers

Fresh Berry Muffins (v)

Choose from blackberry, blueberry, raspberry

Brazilian Cheese Bread

Chewy, parmesan-cheddar rolls made with gluten-free tapioca flour.

Party Dates (gf)

Dates stuffed with an almond and goat cheese, wrapped in maple bacon

Flatbread (v)

Fresh basil, caramelized onions, balsamic reduction, shaved parmesan, atop garlic-infused EVOO dough

Gorgonzola and Pear Flatbread

Caramelized pear slices, gorgonzola cheese crumbles, arugula, and maple syrup-infused balsamic glaze

Black Bean Burgers

Black bean burgers with a yogurt-dill sauce; side salad with arugula, caramelized onions, and fresh sliced stone fruit (peaches or nectarines, depending on availability) (v; vg customization available with a coconut yogurt sauce)

Quinoa Salad (gf, v)

Quinoa, sliced grapes, Fiji apple chunks, bleu cheese crumbles, walnuts, wilted spinach

Blackberry-Raspberry Olive Oil Zucchini Muffins