May 15-20: Power Blend Frittata
A sautéed blend of golden beets, broccoli stems, cauliflower hearts, brussel sprouts, carrots, kale, radicchio, and bacon, topped with remoulade. Served with home fries and choice of toast.
May 22-27: Blueberry Cobbler French Toast
Three slices of French toast with blueberry cobbler topping.
May 15-20: Gluten-friendly Vegetable Baked Ziti
Gluten-friendly pasta mixed with roasted vegetables, mozzarella cheese, and marinara, with a tossed salad and gluten free croutons.
May 22-27: All American Smash Burger
Two smash burger patties on a sourdough bun with American cheese, sliced pickles, shredded lettuce, thick sliced white onion, and mustard and mayonnaise. Served with seasoned French fries.
Suggested Wine Pairing: Layer Cake Sauvignon Blanc
May 15-20: Ahi Poke Bowl
This is one of Hawaii’s favorite dishes! Sushi grade tuna marinated in soy-ginger sauce. Served with a side of white rice, shaved radishes, avocado, and pineapple. Garnished with toasted white and black sesame seeds and green onions.
Suggested Wine Pairing: Battle Axe Malbec
May 22-27: Reggae Carnitas
Braised pork shoulder shredded and served with warm flour tortillas, salsa, sour cream, guacamole and Mexican-style rice.
Suggested Wine Pairing: Three Thieves Chardonnay
May 17: Maryland-style Vegan "Crab Cakes"
Seitan and chopped veggies formed into patties and pan fried served with remoulade sauce beside rice pilaf and cucumber salad.
Suggested Wine Pairing: Mas Buscados Tempranillo Petit Verdot
May 24: Creamy Local Polenta and Mushrooms Trio
Hill Family Farms polenta, with sautéed mushrooms, zucchini, chickpeas, garlic and onions. Served with a side of wilted spinach and sundried tomatoes.
Entree: Honey-Garlic Roasted Chicken served with seasoned broccoli and red skin potatoes with hot bacon dressing. Topped with crumbled bacon.
Thursday, May 4th
Appetizer: Chicken Egg Rolls. Seasoned chicken with peppers and onions. Serves with sweet chile sauce for dipping.
Dessert - Blueberry Cheesecake with blueberry compote.
Entree: Chicken Cordon Bleu. Hill Family Farm free-range chicken breasts are rolled with savory. ham and swiss cheese, served with whole grain mustard sauce, rice pilaf, and broccoli.
Thursday, May 11th
Appetizer: Fishtown Chowder. Creamy broth featuring fresh and smoked trout.
Dessert - Fudge Bottom Pie
Entree: Ruby Trout, strictly fresh from Ontario, pan roasted with a lemon & rosemary butter, with smashed sweet potatoes and grilled asparagus.
Thursday, May 18th
Appetizer: Antlers Bar Salad. Seasonal greens tossed with dried cranberries, feta cheese, toasted almonds, and dressed with white balsamic vinaigrette.
Dessert - Cherry Strudel, with freshly whipped heavy cream.
Entree: Back Ribs of Pork and Hill Family Farm Chicken Leg Quarters, slowly barbequed, with Potato Salad and Country Style Green Bean
Thursday, May 25th, Pre Memorial Day Cookout!
Appetizer: Patio Hors D'oeuvre
Dessert - Red, White, and Blue Shortcake