Posts Tagged ‘Specials’

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

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Pates, Savory Pastry, & Spreads

Cannelini Bean & Rosemary with Roasted Pepper Caper Topping

Roasted Olive Artichoke Spread with Gluten Free Crackers

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Tunisian Carrot Dip with Olives & Toasted Walnut

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

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Rosemary Mushroom & Spinach Pizzettes

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

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

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

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ENTREE ADDITIONS:

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

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Mushroom Marsala Turkey Tenderloin Cutlets

Roasted Mushroom & Spinach Risotto

Stewed Organic Chicken with Dried Figs

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

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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

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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

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Green Bay Booyah with Organic Chicken & Veggies

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

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Roasted Pepper Tomato Soup

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

Roasted Marinated Roots (seasonal varieties)

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BREAD CHOICE ADDITIONS

Cherry Cheese Bread (or Coffeecake)

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Grain-free Almond

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Toasted Walnut Spinach

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Whole Wheat Sesame Breadsticks

Local Honey Wheat Rolls (partly Lonesome Stonemill Wheat)

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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

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Gluten-free, Grain-free 7-layer Bars

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Meyer Lemon Vegan Bundt Cake

Grain Free Carrot Layer Cake or Almond Layer Cake

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

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Mini Cheesecake Bites

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Dark Chocolate Bottom Vanilla Bean Cream Pie

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Chocolate Dipped Seasonal Fruit

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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!

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Grain-free Bread Recipe – Ready to go!

November 5, 2012

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Exciting test kitchen day!  I still offer the Gluten-free Cranberry Nut Artisan Bread, but now I have a great, entirely grain-free bread that’s perfect for sandwiches and suitable for diabetic dietary needs.  This one turned out moist and delicious!  It’s 8g. Protein per bun and only 10 carbs vs. the 41 carbs of a normal wheat sub.  Next time you need some buns for wheat-free or diabetic friends and family to eat at your function, I can offer these delicious buns.  Good luck keeping the wheat-eaters away from them!

Graduation Party Special!

April 23, 2012

In May and June of 2012, Nutshell is offering a Graduation Party Special which includes a buffet of one meaty and one veggie choice of sandwich, fresh fruit, veggie platter, spinach cheese bites, Ranch or Egyptian Lemon Tahini dip, and four types of dessert bars.  You receive all this for $12 per person with a 12 person minimum.  $10 to deliver and set-up or pick up at our kitchen on Madison’s East side for free.  Check with nutshellcatering@gmail.com for date availability.  Congratulations Graduates!

 

Winter Hibernation Specials

January 13, 2012

10 person minimum per item ordered

Herb infused pork ribs from Willow Creek Farm served with Winter Squash Fritters, Sauerkraut, and Wheat-free Cranberry Bread $20

Potato Pierogis made with onions and potatoes from Primrose Farm and Hook’s cheddar served with caramelized onions, organic spinach apple salad with red currant vinaigrette, and Winter squash rolls $16

Warm Quinoa and Black Beans with corn and bell peppers from the summer harvest, sundried tomatoes, and scallions, served with salsa and avocado topping,  chai stewed pears and artisan wheat bread. $14

Three Cake Choices for $30 each, serves 14+
Vanilla Bean Bundt Cake
Peanut Butter Bundt with Chocolate Ganache
Wheat-free Almond Orange Cake with Orange Glaze

Cookie Platter with your choice of frosted cut-outs, vegan walnut jam-prints, wheat-free pistachio cookies, espresso chocolate cookies, or chocolate chip shortbread $15/dozen