7/1 -7/5 Menu

{ The Bistro}
Blueberry Crumble(serves 4)                                                       $12/per
BBQ Pork Ribs                                                                             $12/rack

{The Potager}
Gazpacho                                                                                          $7/per                                                Polenta Cakes with Green Chilies(great for the grill!)                     $7/per

{The Market}
All American Coleslaw                                                                    $7/per
Watermelon and Feta Salad                                                              $7/per

{The Voyage}
Vietnamese Black Pepper Chicken(uncooked)                                $10/#
Saffron cauilflower with raisin and red onion                                  $7/per

Menu for 6/25-6/30

{ The Bistro}
Organic chicken breasts in herb crust(uncooked)                            $15/#
BBQ Pork Ribs(uncooked)                                                              $12/#

{The Potager}
Gazpacho                                                                                          $7/per                                                             Ratatouille                                                                                        $7/per

{The Market}
Organic Chickpea and Tomato Salad                                                $7/per
Zucchini and walnut salad                                                                $7/per

{The Voyage}
Quinoa and grilled sourdough salad                                                 $7/per
Saffron cauilflower with raisin and red onion                                  $7/per

Menu for Week of June 18-June 23

{ The Bistro}
Beef Kebobs in Hoisin Sauce (uncooked)                                        $15/#
Pork Tenderloin Marinated in Adobo (uncooked)                            $12/#

{The Potager}
Gazpacho                                                                                          $7/per 
Wild Rice Salad with Cranberries and Walnuts                               $7/per

{The Market}
Organic Chickpea and Tomato Salad                                                $7/per
Swiss chard with Chilies, Raisins, and Garlic                                  $7/per

{The Voyage}
Moroccan Carrot Salad with Harissa Vinaigrette                             $7/per

6/2/12-6/8/12 menu

{ The Bistro}
Lamb kebobs with peppers and tomatoes(uncooked)                      $15/#
Shrimp, Feta, and Watermelon Salad                                               $12/#

{The Potager}
Four Cabbage Coleslaw with Grain Mustard Vinaigrette                 $8/per
Jersey Royal Potato Salad with Peas and Mint                                 $6/per

{The Market}
Campari Tomato Salad with Aged Balsamic                                    $7/per
Cucumber and Yogurt Soup with Mint                                             $7/per

{The Voyage}
Curried Asparagus Soup                                                                  $7/per
Harissa marinated Chicken Breast(uncooked)                                $10/per

Menu week of 5/25 - 5/30

{ The Bistro}
Beef Kebobs Marinated with Olives, Citrus, and Ginger(uncooked)    $15/#
Black Peppercorn crusted Pork Tenderloin(uncooked)                         $12/#

{The Potager}
Polenta with Sauteed Spring Mushrooms and Peas                          $8/per
Jersey Royal Potato Salad with Peas and Mint                                 $6/per

{The Market}
Organic Chickpea, Asparagus, Tomato Salad                                   $7/per
Snow and Sugar Snap Pea Salad                                                      $7/per

{The Voyage}
Curried Asparagus Soup                                                                   $7/per
Moroccan Carrot Salad with Harissa Vinaigrette                             $7/per

Menu for 4/30

{ The Bistro}
Bologonese sauce                                                                        $8/16oz
Asparagus Soup                                                                           $7/16oz

{The Potager}
Vegetable broth with spring vegetables                                       $5/16oz
Chinese long beans with hoisin and mushrooms                         $6/16oz

{The Market}
Braised chicken with balsamic and red wine                               $7/16oz
Swiss Chard with chilies, raisins, and onion                                $6/16oz

{The Voyage}
LoMein noodles with Chinese broccoli and sesame                     $6/16oz

Menu for 4/23

{ The Bistro}
Lamb and artichoke stew                                                            $8/16oz
Bologonese sauce                                                                        $8/16oz

{The Potager}
Asparagus Soup                                                                          $8/16oz
Sauteed farm greens with onion and pimenton                           $5/16oz

{The Market}
English pea soup                                                                         $7/16oz
Strawberries with vanilla creme fraiche                                     $7/16oz

{The Voyage}
Japanese eggplant and bok choy with chilies and sesame          $7/16oz
Grilled tofu with chinese sausage and hoisin                              $6/16oz