Local. Fresh. Creative.
Spinach and Artichoke Stuffed Chicken Breasts - Pan-fried chicken breast, filled with a stuffing of baby spinach, marinated artichoke hearts, cream cheese, garlic, and two different cheeses.
Rosemary Garlic Butter Steak - Beef sirloin rubbed in a butter of rosemary, garlic, and salt, seared, and finished with red wine, butter and garlic.
Chicken Thighs with Bacon and Spinach in a Dijon Mustard Sauce - Chicken thighs pan fried and served in a sauce of Dijon mustard, onions, garlic, baby spinach, white wine, herbs and spices, and finished with crumbled bacon.
Beef Tenderloin in a Red Wine Reduction Sauce - Beef tenderloin rubbed with olive oil, thyme, salt, and pepper, then roasted to a perfect medium rare. While the tenderloin rests, red wine, butter, mushrooms, and shallots are added to the drippings and reduced to make a rich sauce.
Honey Garlic Glazed Salmon - Wild-caught salmon seasoned with fresh herbs and spices, roasted to perfection and coated with a glaze of butter, honey, garlic, and soy sauce.
Mushroom Risotto - Arborio rice slow-cooked in homemade chicken stock with two kinds of mushrooms, shallots, white wine, and finished with freshly grated parmesan cheese.
Roasted, Tri-Colored New Potatoes - New potatoes roasted in butter and garlic, seasoned with salt and pepper, topped with fresh parsley and parmesan cheese.
Wild Rice and Orzo Salad - Long-grain wild rice and orzo pasta served with finely chopped red onions, bell peppers, currants, corn, and fresh basil topped with a dressing of olive oil, basil, and balsamic vinegar.
Honey-Garlic Butter Roasted Carrots - Fresh carrots roasted in a sauce of honey, garlic, butter, fresh parsley, and seasoned with salt and pepper.
Southern Greens with Bacon - Seasonal greens slow-cooked with onions, garlic, a smoked ham hock, bacon, and beer until tender.
Artichoke and Tomato Casserole - Fresh tomatoes and marinated artichoke hearts baked to a golden brown with fresh basil, breadcrumbs, and grated swiss cheese.