Chef Johnny Anderes
- Baby Gem Salad w/ Radicchio and Lemon Vinaigrette (VG) (DF)
- Apple Salad w/ Arugula, Manchego, Marcona, Almonds, and Apple Cider Vinaigrette
- Kale Caesar Salad w/ Spiced Chickpeas, Lemon, and Parmesan
- Orzo Salad w/ Mixed Beans, Arugula, Bell Pepper, and Basil (VE) (DF)
* * * *
- Beaverkill Trout w/ Rice Pilaf, and Lemon Beurre Blanc (GF)
- Seared Wild Cod (or Salmon) w/ Creamy Farro, Grilled Red Onion, Cucumber, and Herb Salad
- Oven-Roasted Chicken Tagine w/ Spiced Vegetables, Chickpeas, Sumac Yogurt (GF)
- Spit-Roasted Chicken w/ Salsa Verde, Lemon, and Rosemary Potatoes (GF)
- Slow-Roasted Pork w/ Fingerling Potatoes and Sauce Gribiche (GF) (DF)
- Grilled Beef Tenderloin w/ Chimichurri Sauce and Rosemary Potatoes (GF) (DF)
Don’t see what you’d like?
We are always happy to collaborate for your event.