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Orders must be placed below by end of day MONDAY, JUNE 18.
Pickup is THURSDAY, JUNE 21, between 4:00 and 6:00 pm.

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(This number will be used in case we have questions about your order and cannot reach you by email.)
on Grilled Asparagus, with Cheesy Au Gratin Potatoes, Garden Vegetable Soup, and Rhubarb Biscuits Flank steak is marinated in red wine with garlic and rosemary, then grilled and sliced. Served over asparagus. Vegetable soup starts with garlic and a bit of ham for flavor, then we add carrots, greens, white beans, tomato, zucchini, basil and our house made chicken stock. Rhubarb biscuits use local rhubarb.
on Grilled Asparagus, with Cheesy Au Gratin Potatoes, Garden Vegetable Soup, and Rhubarb Biscuits Boneless, skinless chicken breast is wrapped around a cornbread stuffing, then baked. Served sliced over grilled asparagus. Potato side dish uses cubed potato, tossed with sharp white cheddar cheese and bacon bits in a cream sauce. Soup does has some ham for flavor, as well as house made chicken stock, greens, garlic, tomatoes, zucchini, and carrots. Local rhubarb in the biscuits.
with Linguine, Greek Salad, and Pesto Twists Mixed seafood like mussels, clams, shrimp, scallops, and fish (fish subject to market availability, please ask), in roast tomato marinara with fresh basil and oregano. Pasta on the side. Salad has olives, artichokes, tomatoes, cucumbers, salami, feta, and onion over chopped romaine. Pesto twists are made from puff pastry, brushed with pesto and baked fresh.

Order separately or in addition to your meal(s).

We start with our own freshly grown lettuce, then top it with local strawberries, local sugar snap peas, radish, and feta. Served with lemon poppy seed dressing.
8-ounce portion of grilled flank steak, served over a bed of chopped romaine lettuce with carrot, strawberries, cucumbers, and feta crumbles. Served with lemon poppyseed dressing. Serves one as an entree.
Sweet barbecue sauce pairs well with the salty cheesy pasta. Our creamy macaroni and cheese with pulled pork nestled in the center. Unbaked. Heat in the oven at 350 degrees about 30 minutes. Serves 4 to 6. Great for the freezer.
Great for the end of a hot day. A creamy, smooth soup made from blended cucumbers and avocados with lime for tang, topped with shrimp.
Strawberries, blueberries, and local rhubarb, mixed with cinnamon under a biscuit crust. Large is served in a 9" pie plate and serves 4 to 6. Small serves 1 to 2.