Fresh This Week

This week's dinners

Our chef crafts a rotating seasonal menu using the best local ingredients. Here's what's on the table this week.

Monday Evening
Arriving between 5–6:30PM
Main Course
🌿 Veg
Enchilada Casserole

Tender shredded chicken (or vegetarian) wrapped in corn tortillas and smothered in New Mexico green chile sauce. Served with Chef Beverlys incredible Spanish Rice and seasoned Pinto Beans.

Locally Sourced
Monday Sides & Extras
🥗
House Salad
Mixed greens, shallot vinaigrette
🍞
Garlic bread
Wednesday Evening
Arriving between 5– 6:30 PM
Main Course
🌿 Veg
Grilled Chicken over Pasta

Real food from a real kitchen. Grilled chicken over pesto fettuccine, fresh Caesar, and warm buttered bread, straight from Chef Beverly's pilot tasting. This is what supper club dinners look like before they head out the door.

Gluten-Free Locally Sourced Dairy-Free Option
Main Course
🌿 Veg
Baked Ziti pasta with

Baked ziti layered with tender pasta, rich marinara, creamy ricotta, mozzarella, and aged Parmesan, then oven-baked until golden and bubbling. Served with a crisp Caesar salad tossed in classic Caesar dressing and finished with Parmesan and herb-seasoned croutons.

Gluten-Free Locally Sourced Dairy-Free Option
Wednesday Sides & Extras
🥗
Caesar Salad
Caesar Salad
🥔
Garlic bread
Smashed, herb butter
From the Kitchen

A note from our chef

"This week I'm celebrating early summer — the asparagus has been extraordinary at the farmers market, and I couldn't resist building the risotto around it. I hope your family enjoys every bite as much as I enjoyed making it."

Chef Beverly

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The menu rotates weekly, set by Chef Beverly around what is fresh and local.

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