This Weeks Menu

We're cooking today for tonight's delivery.

BREAKFAST:

Stuffed Breakfast Potato

with Eggs, Bacon, and Cheese. This little potato packs a big meal inside of it.

LUNCH:

Cream of Portabello Soup

with Croutons and Pistachio Oil. This creamy and hearty soup will warm you up as our weather finally starts to take a chilly turn.

DINNER:

Stuffed Shells

with Cauliflower steaks, and Side Salad. I’m not sure which one of these is the side dish here, they both smell and look pretty amazing to me.

BREAKFAST:

Basil Strata

This savory egg dish is just delicious, light and fluffy eggs with just enough cheese and a little touch of basil.

LUNCH:

Egg Salad Sandwich

with Fruit, Artisan Bread, Lettuce and Tomato. One of our go to sandwiches that will fill you up, but isn’t too heavy for a nice mid week lunch.

DINNER:

Beef & Broccoli Stir-Fry

with Sushi Rice. This dish brings the umami, with tender broccoli and lean beef marinated just right, will make you wish you had seconds.

BREAKFAST:

Lemon Blueberry Muffin

with Honey Greek Yogurt. You would think this is a classic blueberry muffin, but that extra little lemon zest takes it up to the next level.

LUNCH:

Roasted Turkey Sandwich

with Fruit. Just when you thought you could get a little break from the holidays, we give you a wonderfully slow roasted perfectly seasoned roasted turkey breast sandwich that will make you think back to thanksgiving again.

DINNER:

Porchetta

with Sage Roasted Potatoes, and a Roasted Carrot Side Salad. This pork shoulder takes about four hours to slow roast in our ovens with a traditional Porchetta seasoning, smells and tastes amazing.

BREAKFAST:

Breakfast Burrito

served with Brown Rice and Black Beans. A fun little play on breakfast, scrambled eggs, rice, and beans wrapped in a flour tortilla.

LUNCH:

Minestrone Soup

with Croutons, and Asiago Cheese. This traditional soup is rich and hearty and will help warm up your weekend. You will wish you had a big pot of it simmering away on the stove.

DINNER:

Prosciutto & Provolone Stuffed Meatloaf

with Polenta Squares and Sauted Spinach and Chard. This is not your mothers’ meatloaf. This moist and tender when you cut into it and get a special surprise of melty cheese and rich and salty prosciutto add flavors and dimensions to an otherwise basic meal.

BREAKFAST:

Bonicelli Cranberry Granola

with Honey Greek Yogurt. Chef Bonicelli’s first recipe written when she was only 17 years old! Still one of everyones favorite recipes.

LUNCH:

Farro Salad

with Roasted Veggies and Chicken. Not like and ordinary pasta salad, Farro is a grain native to Italy and Spain derived from the word Farrum, literally meaning a “kind of wheat”. 

DINNER:

Pasta Bolognese

with Green Beans and Red Peppers, and lemon. Using our homemade Bolognese recipe, this dinner is perfect for a Sunday evening.