Week of October 9

Monday:

Late Summer Gazpacho

Grilled Greenstar Farms Chicken Leg, Olives, Chicories, Barley

Tuesday:

Borage + Ricotta “Dumplings” in Mushroom Broth

Butternut Squash Lasagna

Wednesday:

Radicchio, Walnut, Parsley Salad

Fall Broccoli with Bagna Cauda

Homemade Cheese Tortellini in Chicken Brodo

Thursday;

Salted Smashed Cucumbers

Preserved Lemon, White Beans, Sour Kale

Baked Courgette and Estero Gold tartlette

Week of October 16

Monday:

Dinner Nicoise with Confit Yellowfin and 6 minute Greenstar Eggs

Tuesday:

Homemade Flour tortillas

Black Beans

Spanish Rice

Grilled Nopales

Hoja Santa Frittered Cauliflower

Guacamole

Salsa Verde

Wednesday:

Smushed Potatoes, Labne, Roe, Mint

Pear, Chevre, and Frisee

Liberty Farms Duck Leg Confit

Thursday:

Matzoh Ball Soup

Roasted Roots with Pomegranate Molasses

Cured Salmon and Rye

Week of October 23

Monday:

Homemade Feta with Herbs and Chicories

Fresh Pita, Hummus, and Muhammara

Turkey and Courgette Kofta with mint

Tuesday:

Minestrone Soup

Caesar Salad

Wednesday:

Salt-baked Whole Fish

Grilled Late Fall Vegetables

Baked Potatoes

Thursday:

 Spaghetti Bolognese

Minted Zucchini

Week of October 30

Monday:

Koda Farms Rice

Housemade Tofu

Ume Kosho

Local Choys

6 minute Egg

Gomasio

Tuesday:

Greenstar Farm Chicken braised in housemade pineapple vinegar

Farro, chicories and cress

Wednesday:

Grilled Eggplant with Pickled Red Onions, Preserved Lemon, and walnuts

Roast Heritage Pork Loin with Shaved Fennel, Pear, and Bulgar

Thursday:

Braised Short Rib “Pot Roast”

Kennebec potatoes, frisée