Spring
- ASPARAGUS & RICE SOUP WITH PANCETTA
- ASPARAGUS SAUTÉ WITH MUSTARD AND SPRING HERB BUTTER
- BAKING POWER BISCUITS
- English Pea Pesto
- Garden Swiss Chard Pie
- HERBY POACHED EGG ON A SPRING ONION & CHÈVRE TARTLET
- QUINOA WITH ROASTED BEETS AND CARROTS
- Roasted Asparagus with Prosciutto
- Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread
- Savory Pecorino Scones
- Schartner Farms Asparagus with Sauce Gribiche
- Shaved Mushroom and Shrimp Salad with Pea Tendrils
- Spinach Almond Salad with Local Berries and Blue Cheese
- SWEET PEA FALAFEL
- WARM RADISH TOASTS
- WARM SPRING VEGETABLE SALAD
Summer
- BAKING POWER BISCUITS
- Cantaloupe Gazpacho
- CORN & POBLANO HUSHPUPPIES
- Cucurbit Salsa
- English Pea Pesto
- Garden Swiss Chard Pie
- GREEK ISLANDS GRILLED BREAD, TOMATO & CUCUMBER SALAD
- Grilled Peaches with Blue Cheese
- HEIRLOOM TOMATO SALAD
- Heirloom Tomato Salad
- HEIRLOOM TOMATO SALAD WITH GORGONZOLA, SHAVED CAULIFLOWER, SWISS CHARD PESTO & CHERRY TOMATO-CORIANDER VINAIGRETTE
- IMAM BAYILDI
- LITTLENECK CLAMS WITH GRILLED CHORIÇO & TOMATOES
- OVEN-DRIED TOMATO AND GOAT CHEESE TRIFLE
- Quick Refrigerator Pickles
- Red Watermelon Gazpacho with Caramelized Taylor Bay Scallops and Charred Scallions
- ROASTED PATTYPAN SQUASH & OYSTER MUSHROOMS
- Savory Pecorino Scones
- Spinach Almond Salad with Local Berries and Blue Cheese
- Stone Fruit Salsa
- Strawberry & Great Hill Blue Salad
- Summer Salsa
- SUMMER VEGETABLE BRUSCHETTA
Fall
- APPLE, BRIE AND PECAN TURNOVERS
- BAKING POWER BISCUITS
- Butternut Squash Soup with Sage Beurre Noisette, Pickled Apple & Balsamic Reduction
- Butternut Squash, Leek and Apple Bisque
- MIDDLE OF THE BAY – OR JAMESTOWN – JONNYCAKES
- PUMPKIN AND SAGE SOUP
- PUMPKIN SOUP
- Purée of Musquee de Provence Squash Soup with Roasted Squash, Golden Raisins and Spiced Pumpkin Seeds
- QUINOA WITH ROASTED BEETS AND CARROTS
- Roasted Purple Cauliflower with Thyme
- Sautéed Polenta with Roasted Autumn Vegetables and Piave Cheese
- Savory Pecorino Scones
- TOASTED CORN BREAD HASH WITH BRUSSELS SPROUTS
Winter
- APPLE, BRIE AND PECAN TURNOVERS
- BAKING POWER BISCUITS
- Butternut Squash Soup with Sage Beurre Noisette, Pickled Apple & Balsamic Reduction
- Butternut Squash, Leek and Apple Bisque
- CREAMED MUSHROOM SOUP WITH SPRING ONIONS AND GOAT CHEESE
- Hake Chowder
- Huevos Al Plato
- LEEK AND BUTTERNUT SQUASH SOUP
- LEEK, POTATO AND CHÈVRE TART
- PUMPKIN AND SAGE SOUP
- PUMPKIN SOUP
- Purée of Musquee de Provence Squash Soup with Roasted Squash, Golden Raisins and Spiced Pumpkin Seeds
- QUINOA WITH ROASTED BEETS AND CARROTS
- Roasted Cauliflower with Heirloom Apple and Tarragon
- Roasted Purple Cauliflower with Thyme
- Sautéed Polenta with Roasted Autumn Vegetables and Piave Cheese
- Savory Pecorino Scones
- seafood chowder with poblano chilis and coconut milk
- Stuffed Gloucester Calamari in Black Ink Sauce
- SUGAR PUMPKIN SOUP WITH TOASTED HAZELNUT CREMA
- TOASTED CORN BREAD HASH WITH BRUSSELS SPROUTS
All Appetizers
- APPLE, BRIE AND PECAN TURNOVERS
- ASPARAGUS & RICE SOUP WITH PANCETTA
- ASPARAGUS SAUTÉ WITH MUSTARD AND SPRING HERB BUTTER
- BAKING POWER BISCUITS
- BEAU VESTAL’S WILD ONION PESTO
- Butternut Squash Soup with Sage Beurre Noisette, Pickled Apple & Balsamic Reduction
- Butternut Squash, Leek and Apple Bisque
- CAMBODIAN SPRING ROLL-NIME CHOW
- Cantaloupe Gazpacho
- CORN & POBLANO HUSHPUPPIES
- CREAMED MUSHROOM SOUP WITH SPRING ONIONS AND GOAT CHEESE
- Cucurbit Salsa
- EAST BAY JONNYCAKES
- EAST OF THE BAY JONNYCAKES
- EL RANCHO GRANDE AZTEC SALAD
- English Pea Pesto
- GALINHA GUESADA
- Garden Swiss Chard Pie
- GREEK ISLANDS GRILLED BREAD, TOMATO & CUCUMBER SALAD
- Grilled Peaches with Blue Cheese
- Hake Chowder
- Heirloom Tomato Salad
- HEIRLOOM TOMATO SALAD
- HEIRLOOM TOMATO SALAD WITH GORGONZOLA, SHAVED CAULIFLOWER, SWISS CHARD PESTO & CHERRY TOMATO-CORIANDER VINAIGRETTE
- Herb-Yogurt Dip for Crunchy Carrots
- HERBY POACHED EGG ON A SPRING ONION & CHÈVRE TARTLET
- Huevos Al Plato
- IMAM BAYILDI
- LEEK AND BUTTERNUT SQUASH SOUP
- LEEK, POTATO AND CHÈVRE TART
- LITTLENECK CLAMS WITH GRILLED CHORIÇO & TOMATOES
- MATT’S WILD MUSHROOM, ARUGULA & GOAT CHEESE TURNOVERS
- MIDDLE OF THE BAY – OR JAMESTOWN – JONNYCAKES
- OLIVE TAPENADE
- OVEN-DRIED TOMATO AND GOAT CHEESE TRIFLE
- PROSCIUTTO WRAPPED SCALLOPS WITH PICKLED WATERMELON AND SPICED APPLE CIDER GLAZE
- PUMPKIN AND SAGE SOUP
- PUMPKIN SOUP
- Purée of Musquee de Provence Squash Soup with Roasted Squash, Golden Raisins and Spiced Pumpkin Seeds
- Quick Refrigerator Pickles
- QUINOA WITH ROASTED BEETS AND CARROTS
- Red Watermelon Gazpacho with Caramelized Taylor Bay Scallops and Charred Scallions
- Roasted Asparagus with Prosciutto
- Roasted Cauliflower with Heirloom Apple and Tarragon
- Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread
- ROASTED PATTYPAN SQUASH & OYSTER MUSHROOMS
- Roasted Purple Cauliflower with Thyme
- Sautéed Greens and Fresh Mozzarella Bruschetta
- Sautéed Polenta with Roasted Autumn Vegetables and Piave Cheese
- Savory Pecorino Scones
- Schartner Farms Asparagus with Sauce Gribiche
- seafood chowder with poblano chilis and coconut milk
- Shaved Mushroom and Shrimp Salad with Pea Tendrils
- Spinach Almond Salad with Local Berries and Blue Cheese
- SQUID SALAD
- Stone Fruit Salsa
- Strawberry & Great Hill Blue Salad
- Stuffed Gloucester Calamari in Black Ink Sauce
- SUGAR PUMPKIN SOUP WITH TOASTED HAZELNUT CREMA
- Summer Salsa
- SUMMER VEGETABLE BRUSCHETTA
- SWEET & SAVORY GALETTES
- SWEET PEA FALAFEL
- TOASTED CORN BREAD HASH WITH BRUSSELS SPROUTS
- WARM RADISH TOASTS
- WARM SPRING VEGETABLE SALAD
- WOOD GRILLED BAGUETTE WITH COCONUT AND SCALLION DIPPING SAUCE
