1/3/18 - Crispy Alaskan Rockfish, cabbage slaw, pickled onion and pineapple topped with a lime crema and fresh cilantro on corn tortillas.
12/27/17 - Ground pork, scallion, and local mushrooms folded into a savory frittata, seasoned with ginger, soy, and fish sauce. Served with rice, pickled vegetables and a sweet & sour sauce.
12/20/17 - Rich braised beef or eggplant stew (V) served over sauteed lacinato kale and creamy polenta.
12/13/17 - Tender chicken thighs or chickpeas (V) cooked with vegetables, peppers and herbs in a flavorful sauce and served on a bed of harissa couscous.
12/6/17 - Tender chicken thighs and buttermilk dumplings in a rich chicken broth. Served with a side of green beans.
11/29/17 - A slightly spicy pumpkin broth with chunks of local pumpkin and butternut squash, topped with tender pulled beef. Served with spiced potato pastries made from house-made puffed pastry and local potatoes. Vegetarians can get the soup without the beef (soup base is vegetarian).
11/22/17 - Icelandic fish stew. Buttery stock with wine, tomato, and cream, loaded with shrimp, haddock, salmon, and a variety of local root vegetables. Garnished with fresh herbs and served with Patchwork Farm bread and herb butter.
11/15/17 - Vermicelli noodles topped with marinated chicken or tofu, pickled carrot, cucumber, cilantro, mint, scallion, and cabbage, and dressed with a sweet and tangy chili-lime sauce.
11/8/17 - Mexican stew made with tomatillos, chiles, hominy, cilantro, and pepitas. Served with tortilla chips.
11/1/17 - Beef/pork meatballs tossed in gravy and served with mashed root vegetables and a roasted beet & apple salad.
10/25/17 - Tandoori chicken, basmati rice, roasted cauliflower, and raita.
10/11/17 - Roasted peri peri chicken, roasted potatoes, and migas (garlicky sautéed kale, beans and bread crumbs)
10/4/17 - Chicken or tofu with local oyster mushrooms, shredded carrot & cabbage, cucumber, scallion, and kimchi.
9/27/17 - Spiced beef meatballs with yogurt sauce, pita, and a roasted vegetable salad.
9/20/17 - Roasted pork (or baked tofu) with celery, onion, carrot, green beans, chilis and fresh herbs, tossed in a sweet, tangy dressing and served on a bed of lettuce with a side of rice.
9/13/17 - Guest Chef, Chole Adams, will be serving her delicious chicken mole with rice and beans or vegetarian taquitos with rice and beans.
9/6/17 - Corn and beef pie (pastel de choclo), with tomato salad (ensalada chilena) and oven-roasted new potatoes with cilantro sauce (pebre).
8/30/17 - Thinking about our friends and family weathering the storm this week in Texas... Texas chipotle BBQ chicken, chili cheese cornbread, and creamy cumin-lime slaw.
8/23/17 - Roasted pork or tofu with cucumber, jalapeño, cilantro, pickled carrot and daikon, and sriracha mayo on a crunchy french roll.
8/16/17 - Slow roasted shredded beef (marinated with orange and pineapple), pinto bean spread, poblano peppers, pickled onion, fresh tomato, chipotle mayo, greens, and cilantro on a fresh roll. Vegetarian version comes with avocado and smoked mozzarella.