Menus

Entrees for each cook date will be chosen from one of the menus from the Menus Archives to the left. A new menu is created bi-annually to make best use of fruits and vegetables of the season, and to give you a wide variety of choices to keep your taste buds happy. The chef will be happy to cater to your requests for foods that may not be listed on any of her extensive menus, at any time. The following menu is just a sample of what you might find on your cook date.

Sample Menu of a 4-Entrée Service
with Side Dishes

Lemon Chicken Scaloppini in Pine Nut Parmesan Crust
Thinly cut halves of chicken breast breaded in Panko bread crumbs, lemon zest, basil, Parmesan cheese and pine nuts and pan-fried until golden. Serve with Green Beans with Fennel and Shallot.

Meatballs in Almond Sauce (Albondigas en Salsa de Almendras)
A Catalan Spanish dish with meatballs of ground beef, pork, breadcrumbs, onion, garlic, parsley, egg, cinnamon and paprika cooked into a sauce of white wine and chicken stock finished with a picada of ground almonds, garlic, saffron, parsley, and paprika. Serve with Braised Spinach Catalana with Raisins and Pine Nuts.

Halibut Baked with Tomatoes, Capers and Herbs with a Feta-Crumb Crust
A medley of Mediterranean flavors burst in your mouth with this dish of chunky halibut, capers, fennel, onion, tomatoes and red wine, and topped with a crust of bread crumbs, toasted pine nuts and feta cheese. Serve with Lemony Salt-Roasted Fingerling Potatoes.

Thai Peanut-Burger Wraps
A meatless burger made from pureed peanuts, tofu, peanut butter, onion, bell pepper, garlic, ginger, basil, tamari, and chili paste, baked in the oven and served inside a lavash wrapper with lettuce and drizzled with Spicy Peanut Sauce.  Serve with Gingered Edamame Soup.

Menu Choices Form

Please submit your entree choices for your cook date.