10/7/15 - Chicken or Bean/Chili/Cheese filling wrapped in soft corn tortillas, topped with house-made tomatillo salsa and cheese and garnished with avocado, cilantro & lime. Served with a cumin-lime slaw.
9/23/15: A meat pie made with local beef and pork, served with Chou braisé à la bière (beer-braised cabbage), and Salade de betteraves à l’orange et au basilic (beet salad with orange-basil dressing).
9/16/15 – Some classics from this neighbor to Portuguese-style chicken and “migas” made with Patchwork bread, Morningstar Meadows black beans and kale from Farmer Nick.
9/9/15 - Lemongrass pork or tempeh, pickled daikon and carrot, cucumber, cilantro, radish, jalapeños, greens, cabbage, and a tangy sriracha dressing, served over jasmine rice.
09/02/15 - Your choice of chicken or local veggies cooked in a creamy curry sauce, served with spiced rice pilaf and cucumber riata.
8/19/15 - Traditional Turkish meatball made with local beef, bulgur wheat, herbs and spices. Served with a Pete’s Greens tomato and cucumber salad, red lentil salad and mint yogurt. Dinner served from 4-6pm.
8/12/15 - A soft roll stuffed with fresh lobster tossed in lemon and herbs. Served with a cabbage-fennel-tarragon slaw. Yes, please!!!
8/5/15 - Thai Red Coconut Curry: Luscious and slightly spicy red coconut curry with loads of fresh local veggies and either chicken or tofu, served over Jasmine rice.
7/29/15 - Italian Porchetta(esque) Sandwich: A mouthwatering sandwich made with Jana’s fresh baked focaccia bread, house-seasoned VT pork/beef sausage, fresh local greens, tomatoes, and basil, and garlic aioli. (Fresh mozzarella, tomato & basil for the vegetarians). Served with an arugula, fennel, nectarine salad, dressed with a lemony vinaigrette, and topped with crushed pistachios.
7/22/15 - Cambodian Plear Sachko: Thinly sliced beef or tofu, marinated in garlic, lime & lemongrass, tossed with crisp vegetables, peanuts, fresh basil, and mint. Served over rice vermicelli noodles tossed in shallot oil. A deliciously cool dish to beat the summer heat.
7/15/15 - French Salade Niçoise: A hearty and elegant salad to highlight the best of the summer season: herbed chicken, blanched green beans, roasted fingerling potatoes, radish, peas, cucumber, olives, cherry tomatoes, and local pastured hardboiled eggs, served over a bed of fresh greens and tossed in a tarragon dijon vinaigrette.
7/8/15 - Greek Souvlaki Pita Wraps: Marinated chicken or tempeh wrapped in a soft pita with oven-baked potato fries, herbed feta, cucumbers, lemon-pickled red onion, parsley, and wholegrain mustard aioli.
7/1/15 - Vietnamese Banh Mi Sandwiches are back! Savory pork or tofu marinated with lemongrass, garlic, soy, fish sauce, and sesame, served with cucumber, jalapeño, fresh cilantro, daikon and carrot pickle, and a sriracha-lime mayo on a french roll. This sandwich is sure to satisfy every taste bud!!
Wednesday Globe Trotting Dinner - 6/10/15 - Hawaiian Roasted Huli Huli: Chicken legs served with mango-lime rice and local greens tossed in a pineapple-coconut dressing.
Wednesday Globe Trotting Dinner - 6/24/15 - WILD!! Take a walk (swim?) on the wild side this week with wild Alaskan fish cakes served with a local salad of foraged greens and wildflowers, and toasted bread with wild mushroom butter.
Wednesday Globe Trotting Dinner - 6/3/15 - Tacos: Local pork carnitas or local black beans wrapped in soft corn tortillas and topped with an assortment of fresh and flavorful salsas. 3 hearty tacos per meal!
Wednesday Globe Trotting Dinner - 5/27/15 - Korean Beef Bowl: Local ground beef seasoned with sesame, soy, garlic, and ginger, served over basmati rice and topped with scallion, Michelle’s Kimchi and local cucumber salad. Vegetarian Tempeh Bowl also available.
Wednesday Globe Trotting Dinner - 5/20/15 - Moroccan Tagine: Chicken legs slow-roasted with warm spices, apricots, olives and onions, served with lemon-infused couscous, and roasted carrots.
Spicy Jamaican jerk chicken or tempeh served with traditional coconut rice and beans and a tangy, local cabbage slaw.
Wednesday Global Trotting Dinner - 5/6/15 - Nepalese Dal Bhat: Rice, lentils, chicken and mixed vegetable curry, and onion achar (onion pickle). All proceeds from the meal will be donated to earthquake relief funds in Nepal.