Archive for May, 2013

Current Season’s Menu

May 31, 2013

Appetizer or Lunch

Sandwich choice of croissant sections, rustic french bread, whole wheat wraps, or gluten free wraps:

Turkey with Walnut Apricot Sauce

Hummus with zucchini relish, seasonal greens, & dried tomatoes

BETA Bacon, Egg, Tomato, Avocado with Garlic Dijon Mayo

014

Pates, Savory Pastry, & Spreads

Cannelini Bean & Rosemary with Roasted Pepper Caper Topping

Roasted Olive Artichoke Spread with Gluten Free Crackers

013

Tunisian Carrot Dip with Olives & Toasted Walnut

Image

Wisconsin Cheeseball with Gluten Free Crackers (4 local cheeses & cream cheese blended and rolled with toasted nuts & herbs)

cheese ball

Rosemary Mushroom & Spinach Pizzettes

 Zucchini Mushroom or Leek Gruyere Tarts (from frozen & dried harvest)

Image

Roasted Beet Canape on Kale with Chevre & Pecan or Hickory Nuts

009

Roasted Heirloom Potatoes served with Creamy Onion Dip or Bloody Mary Ketchup

roasted new potatoes

roasted new potatoes

ENTREE ADDITIONS:

Feta Cheese & Seasonal Greens Millet Cakes with Aioli (greens are currently arugula, ramps, & spinach but will vary with the season)

Image

Mushroom Marsala Turkey Tenderloin Cutlets

Roasted Mushroom & Spinach Risotto

Stewed Organic Chicken with Dried Figs

012009

Roasted Root Stew with Choice of Mushroom, Chicken, Pork, or Beef Stew Served in a Half Acorn or Festival Squash (as available)

KellysDinnerParty-13

Burritos: Choices of Bourbon Pulled Pork with Peach Pico de Gallo, Vegan Roasted Sweet Potato with Black Beans, Brown Rice, & Fresh Avocado, or Beer Braised Pulled Chicken with thinly sliced Cabbage, Brown Rice, Avocado, & Roasted Tomato.  All are served with hot sauce or salsa sides

013

SALAD & SIDE DISH ADDITIONS

Broccoli Lentil Salad in light mustard dressing with Toasted Almonds

Ginger Sesame Dressed Cabbage & Winter Greens Salad

Balsamic Glazed Brussels Sprouts

039

Green Bay Booyah with Organic Chicken & Veggies

037

Sweet Corn & Peach Bisque (made with frozen preserved harvest from this season)

009

Roasted Pepper Tomato Soup

Quinoa Roasted Sweet Corn Salad (in Winter, with roasted Winter Squash in place of Tomato)

Roasted Marinated Roots (seasonal varieties)

008

BREAD CHOICE ADDITIONS

Cherry Cheese Bread (or Coffeecake)

003

Grain-free Almond

001

Toasted Walnut Spinach

018

Whole Wheat Sesame Breadsticks

Local Honey Wheat Rolls (partly Lonesome Stonemill Wheat)

009

Fresh English Muffins

BRUNCH FARE ADDITIONS

Greens & Millet Egg Bake ~ a gluten-free egg casserole made with whole cooked millet, local spinach, arugula, & goat milk, and topped with sharp goat cheddar, savory tasty!

Carrot Ricotta Quiche

Almond Poppyseed Coffeecake Bundt

Blueberry Bacon Coffeecake

Gluten-free Blueberry Crumb Cake

Vegan Tiramisu Coffeecake

DESSERT ADDITIONS

Raspberry Framboise Brownies

Key Lime Bars

Salted Caramel Pumpkin Pie

pumpkin

Gluten-free, Grain-free 7-layer Bars

Image

Meyer Lemon Vegan Bundt Cake

Grain Free Carrot Layer Cake or Almond Layer Cake

Gluten-free Fruit Tarts with Seasonal Fruit (Mandarins in Winter)

035

Mini Cheesecake Bites

Snowemergency09Reception-08

Dark Chocolate Bottom Vanilla Bean Cream Pie

Image

Chocolate Dipped Seasonal Fruit

Image

Many new menu items can be made to suit special diets, just ask.  Many appetizers work well as entrees and visa versa, so be sure to mix and match as you like!

Thanks for looking!