INTRODUCING…..ADD ON MENU!!

Rejuvenate  +Heal + Detoxify

Add-On Menu

Organic and Whole Food Juices and Smoothies

2, 8 oz re-useable lidded jars

$7.00

Quick Energy or Protein Bars

gluten-free, sugar-free, whole food, minimal ingredients

12 portions each

$8.00

Salads: Leafy or Fruity plant-based.

A million seasonal and mostly local combinations

4, 4 oz portions

$10.00

add pastured chicken or sustainable Alaskan seafood 4 oz portions

$3.00 each

Fresh Salad Dressings:

homemade French, Italian, Tarragon, Sesame Seed, Hispanic, French Tomato, Balsamic or Yogurt, Ginger, Orange, and Honey Fruit salad Dressing

4 oz portions

$3.00

Homemade Breakfast Mixes:

Choose from homemade, whole-grain, vegan fruit and nut pancake mix, muesli, and hot cereal mix.

16 oz lidded, re-useable jar

$5.00

add Yogi Honey: blend of local honey with fresh garden herbs and spices 2 oz

$2.00

Other Refreshments: Re-Hydrating Pineapple Coconut Water, Fresh Almond Milk, Pure Indian Kalami Chai Tea Concentrate

2, 8 oz re-useable lidded jars

$8.50

 

 

 

From Beth and the Biscuit’s Personal Chef Service

Kitchen Farmacy

Your food becomes you

276    206    6124

Advertisements

Fresh Family Meal Selections – Early Summer

 

FAMILY MEALS Menu Specials Early Summer

 

Choose a Family Meal Service if you enjoy sitting down as a family to a full, fresh meal.

Hamburger, Noodles and Vegetable Casserole; grass-fed ground beef, finely chopped carrots, mushrooms, onions and whole-grain noodles. Served with a green salad and vinaigrette and fresh strawberries and pineapple fruit cup.

 

Steakhouse Pasta Salad, with simple green leaf salad on the side for crunch.


Oven Barbecued Salmon on baked potatoes with spring greens, and a simple salad

 

Pan-Grilled Halibut with Chimichurri Sauce, quinoa pilaf, spring greens

 


Creamy Beet and Potato Gratin: Parmesan and Gruyere cheeses bubble up through thin layers of beet and potato. Serve a small wedge with a salad of fresh shell beans and snap beans with winter savory.

 

 

Eggplant Bolognese with whole-grain pasta and house salad.

 

Small Salads with French bread and butter: beet and walnut, cucumber with radish, carrot with raisins, cornichons, capers, chives and mayonnaise serve drizzled with mustard vinaigrette.

 


Amish Roasted Chicken: whole chicken, roasted with butter, tarragon and lemon juice, served with artichokes Provencal and biscuits

 

Curried Shrimp and Chicken served with carrot-dill noodles

 

Chicken-Wild Rice Supreme; a Southern-style Sunday supper casserole, simple green salad, fruit

 

Buffalo Chicken Salad, with Tomato-Tarragon Soup with Fennel Croutons


English Cheddar Burgers; 85/15 grass-fed beef burgers, topped with a savory English mustard sauce, and English cheddar and served on a toasted English muffin. Served with pickles and veg sticks.

 

Turkey Nicoise Burgers: sweet and savory lean turkey burgers topped with peppery arugula tossed with vinaigrette, goat cheese and sliced grape tomatoes.

 

Roasted Red Pepper and Zucchini Salad served with thin wedges of Classic Focaccia with Rosemary, olive oil and coarse salt

Spring Family Meals

Menu Specials Spring 2016

Hamburger, Noodles and Vegetable Casserole; Ground beef, finely chopped carrots, mushrooms, onions and whole-grain noodles. Served with a green salad and vinaigrette and fresh strawberries and pineapple fruit cup.

Steakhouse Pasta Salad;
Served with simple green leaf salad on the side for crunch.


Oven Barbecued Salmon; Served with baked potatoes, spring greens, and a simple salad

Pan-Grilled Whitefish; Served with Chimichurri Sauce, quinoa pilaf, spring greens


Creamy Beet and Potato Gratin; Parmesan and Gruyere cheeses bubble up through thin layers of beet and potato. Serve a small wedge with a salad of fresh shell beans and snap beans with winter savory.

Eggplant Bolognese; Served with whole-grain pasta and house salad.

Small Salads; A collection served with French bread and butter: beet and walnut, cucumber with radish, carrot with raisins, cornichons, capers, chives and mayonnaise serve drizzled with mustard vinaigrette.


Amish Roasted Chicken; Whole chicken, roasted with butter, tarragon and lemon juice, served with artichokes Provencal and biscuits

Curried Shrimp and Chicken; Served with carrot-dill noodles

Chicken-Wild Rice Supreme; a Southern-style Sunday supper casserole, simple green salad, fruit

Buffalo Chicken Salad; Served with Tomato-Tarragon Soup with Fennel Croutons


English Cheddar Burgers; 85/15 juicy beef burgers, topped with a savory English mustard sauce, and English cheddar and served on a toasted English muffin. Served with pickles and veg sticks.

Turkey Nicoise Burgers; Sweet and savory lean turkey burgers topped with peppery arugula tossed with vinaigrette, goat cheese and sliced grape tomatoes.

Mediterranean Roasted Red Pepper and Zucchini Salad; Served with thin wedges of Classic Focaccia with Rosemary, olive oil and coarse salt