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  • Grilled mixed peppers with garlic and crispy fried capers
  • Roasted asparagus with a champagne vinaigrette and parmesan curls
  • Haricot vert bundles
  • Maple butter organic carrots
  • Brussel sprouts with double smoked bacon and lemon
  • Grilled seasonal vegetables
  • Roasted carrots and parsnips with fresh mint and lemon
  • Matchstick seasonal vegetables in tarragon butter
  • Sauteed red and yellow cherry tomatoes with a fresh basil chiffonade
  • Roasted butternut squash with blue cheese, olive oil and toasted pecans
  • Garlic mashed cauliflower
  • Sauteed baby kale
  • Roasted red and gold beets with a raspberry vinaigrette