Plated Meals Menu
(V) Vegetarian | (GF) Gluten Free | (I) Highlights that the item is individually composed | (DF) Dairy Free
Salads
(V)
House Salad
Amos Deans' garden mix with pickled carrots, cucumbers, roasted red peppers, sun-dried tomatoes, croutons, parmesan, and garden vinaigrette.
(V)
(V)
Kale Caesar
Fresh kale, parmesan, hard-boiled egg, garlic croutons, and Caesar dressing.
(V)
(V)
Apple & Arugula Salad
Arugula, candied pecans, blueberries, lemon-poppy seed croutons, feta, and apple cider vinaigrette.
(V)
(V,GF)
Autumn Harvest Salad
Mixed greens with roasted butternut squash, candied pecans, dried cranberries, and crumbled feta, served with a maple-balsamic vinaigrette.
(V,GF)
(V, GF)
Classic Caprese Salad
Ripe tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze and olive oil. (Available in summer/fall.)
(V, GF)
Bread
(V)
House-Made Focaccia
Fluffy, fresh focaccia baked with seasonal herbs.
(V)
(V)
Dinner Rolls
Soft and buttery rolls, a classic addition to any table.
(V)
(V)
Sourdough
Tangy and chewy sourdough bread, perfect for any meal.
(V)
Entrées
(GF)
Skewer Trio
Smoky bourbon flank steak, garlic butter shrimp , and mojo pork skewer served over saffron rice with a side of grilled pineapple.
(GF)
Lasagna
Traditional layers of Bolognese, béchamel, fresh mozzarella, and marinara, served with red sauce and garlic bread.
(GF)
Ancho Rubbed Flank Steak
Ancho-marinated flank steak with cumin, garlic, and chili powder, grilled and served with chimichurri, garlic-roasted mashed potatoes, and charred broccolini.
(GF)
(GF)
Pork Tenderloin with Apple Chutney
Seared pork tenderloin with spiced apple chutney, paired with wild rice pilaf and green beans.
(GF)
(GF)
Garlic Butter Shrimp
Served over creamy risotto with blistered cherry tomatoes and basil oil.
(GF)
(GF)
Seared Salmon with Citrus Glaze
Perfectly seared salmon finished with a tangy citrus glaze, served with broccoli rabe and saffron rice.
(GF)
Braised Short Rib
Slow-cooked with a red wine reduction, served with Parmesan au gratin potatoes and roasted Brussels sprouts.
Herb-Crusted Chicken Breast
Juicy chicken breast coated with a flavorful herb crust, served with creamy wild mushrooms, Marsala sauce, and rice pilaf.
Savory Pies
Individual 6-inch pies, baked fresh and served with a slice of garlic toast.
Gluten-free crust available upon request.
From Scratch Chicken Pot Pie
A comforting, from-scratch pot pie topped with a buttermilk biscuit.
Tourtière (French-Canadian Meat Pie)
Spiced ground pork and beef in a flaky pastry crust.
Greek Spanakopita
Chicken, spinach, feta, and herbs topped with a flaky phyllo crust.
Classic Fish Pie
A mix of white fish, salmon, and shrimp in a creamy dill sauce, topped with mashed potatoes.
Vegetarian & Vegan Options
(V)
Curried Vegetable Pie
Mixed vegetables in a spiced coconut curry sauce with a flaky crust.
(V)
(V)
Mushroom & Leek Pie
Sautéed mushrooms and leeks in a creamy sauce, wrapped in puff pastry.
(V)
(V)
Vegetarian Lasagna
A hearty option with layers of zucchini, spinach, ricotta, and marinara sauce. (Can be made gluten-free upon request.)
(V)
(Vegan, GF)
Moroccan-Spiced Seasonal Vegetables
A medley of vegetables seasoned with Moroccan spices, served with hummus, chimichurri, and tabbouleh.
(Vegan, GF)