Frittata with asparagus, potato, and ricotta

Thai curry with Winney Farm chicken, baby bok choy, onion, carrot, jasmine rice

Winney Farm Beef Bourguignon 

Roasted broccoli with lemon, parmesan, and pinenuts

Braised collards with bacon

Dirty (creole) Rice

Breakfast burritos with potato, egg, sausage, and cheese

Fresh made granola with cranberry, almond, and dates

Winney Farm Pork Posole Verde

Garam Masala roasted root vegetable medley with parsnip, carrot, celeriac, & fennel

Baked ziti with beef and mozzarella

Seafood boullaibaise with rouille

Broccoli cheddar strata made with local sourdough

Fresh made granola with candied ginger, dried pineapple, almond, and Chinese 5-spice

Mediterranean stew with tomato, eggplant, fennel, chickpeas, kale

“Chicken” pot pie

Soba noodles, snap peas, broccoli, bell pepper, tofu, sesame-soy glaze

Pumpkin mole enchiladas with potato, zucchini, and cheese.

Phyllo pastry cup filled with sweet and savory chicken filling with caramelized onions, saffron, and Moroccan spices

Chevre mousse on a parmesan tuile

Halibut ceviche, citrus marinade, fresh made masa cake

Crispy wild mushroom risotto cake with truffle oil

Bacon blue cheese date with lemon zest, balsamic reduction

Italian Potsticker with sausage, mozzarella, and marinara

Buffalo chicken spring roll with blue cheese, celery, carrot, and buttermilk ranch

Philly cheesesteak wellington filled with tenderloin, mushroom duxelle, caramelized onion, & red bell pepper and topped with Flagship cheddar sauce. Served with twice baked potatoes and asparagus

House made fig newton dumplings with  blueberry compote

Oyster or Potato Rockerfeller

Coconut Thai poached prawn on cucumber

Local salad greens, cous cous, shaved fennel, feta, pomegranate mint vinaigrette

Ancho chili & coffee rubbed ribeye, with potato pave, roasted broccoli, and leek confit

Apple gallette with bourbon caramel and ginger anglaise