November 6-11: Roasted Vegetable Frittata
Three egg open-faced omelette filled with roasted zucchini, yellow squash, grape tomatoes, red onion, and green peppers, topped with shredded mozzarella cheese and Italian seasoning. Served with potato cakes and a choice of toast.
November 13 - 18: Chicken and Biscuits
Two fried chicken tenders sandwiched between two grilled biscuits, topped with country gravy and shredded cheese. Served with choice of potato.
November 20 - 25: Breakfast Potato Skins
Four deep fried potato skins filled with sautéed vegetables, scrambled eggs, and bacon, topped with shredded cheese and diced scallions with a side of sour cream.
November 6-11: Catfish BLT
Cornmeal dusted fried catfish filet on a grilled brioche hoagie bun topped with bacon, lettuce, and tomatoes with a cracked black pepper mayonnaise. Served with Cajun seasoned French fries.
November 13 - 18: Giant Sloppy Joe with Seasoned Waffle Fries
Homemade sloppy joe mixed with cooked onions, green peppers, and bbq sauce topped with red onion. Served on a grilled brioche bun with a side of seasoned waffle fries.
November 20 - 25: Chicken Gyro on Naan Bread
A seasoned chicken breast, sliced and layered on grilled naan bread with tzatziki, spinach, and sliced tomatoes. Served with a side of parmesan rosemary french fries.
Suggested Wine Pairing: Kung Fu Riesling
November 6-11: Romesco Pork Chop and Pumpkin Risotto
KJB Farms grilled pork chop, topped with romesco sauce. Served with pumpkin risotto and sautéed Swiss chards.
Suggested Wine Pairing: Boom Boom Syrah
November 13 - 18: Cowboy Cornbread
House-made cornbread, stuffed with ground beef, peppers, onions, tomatoes, beans, corn, and cheese! Served with your choice of soup or salad. Yippee Ki Yay, it’s perfect food for fall!!
Suggested Wine Pairing: Charles Eve Smith Chardonnay
November 22: Thanksgiving Eve - Turkey Feast
Herb and garlic roasted turkey breast, with carrots, potatoes and parsnips. Served with cranberry sage stuffing, sautéed green beans, and turkey gravy.
Suggested Wine Pairing: 19 Crimes Cabernet Sauvignon
November 20 - 25: Slow-Cooked Pot Roast and Cheesy Grits
Thanksgiving is this week and we don’t want you to get all turkey-ed out! So what else gives you the warm and fuzzies like a roasted turkey feast? Pot Roast!! Served on top of cheesy grits and a side of sautéed chards. Smothered in sherry mushroom sauce.
Suggested Wine Pairing: Kung Fu Girl Riesling
November 15: Maple Miso Tofu Stir-Fry
Fresh vegetables: snow peas, onions, peppers, carrots, and broccoli stir-fried with roasted tofu caramelized with maple miso sauce. Garnished with fresh cilantro and sesame seeds over steamed rice.
November 22: Thanksgiving Eve - Vegan Feast
Yes it’s the day before Thanksgiving, but why should that stop you from letting us cook you a vegan Thanksgiving meal?! Oven roasted tofurkey with cranberry sage stuffing, herbed carrots, potatoes, and parsnips. Served with sautéed green beans and vegan gravy.
Entrée - Snapper en Croute. Mild fish fillets will be layered with crabmeat stuffing and wrapped in a puff pastry shell, and finished with a light mustard white wine cream sauce and asparagus.
Thursday, November 16: John's Birthday Dinner!
Appetizer – Cream of Spinach Soup, gently curried
Dessert – Birthday Cake, a recent magazine cover featuring pumpkin cake layers, Devil’s Food layers, buttercream, and dark chocolate ganache.
Entrée - Pork Adovado. Shoulders of pork, slowly braised with New Mexico chilis. The dish will be savory, but not overly spicy, and served with traditional southwestern garnishes including ranchero beans, rice, diced tomato, avocado, sour cream, and tortillas.
Thursday, November 30th
Appetizer – Bahamian Chowder. Seafood simmered in a creamy tomato broth.
Dessert – Tres Leches Cake.