Cilantro Chicken

Cilantro pesto, Fire-Roasted Peppers

Whole Roasted Beef Tenderloin

With Horseradish Cream, Red Wine Reduction, Rosemary Butter

Baked Fish Nicosia

Saffron tomato sauce, Garlic, Herbs and Bread Crumbs

Lamb Skewers with Garlic Yogurt Sauce

Pork Shoulder Three Ways

Salsa Verde

Greek Chicken Phyllo Packets

Pinenuts, Feta, Spinach, Dried Apricots, Za'atar seasoning


Silver Valley Farm Lamb, Grilled Eggplant, Tomato Sauce and Béchamel

Three Little Pigs Cassoulet

A classic French white bean and pork stew with local bacon, sausage and pork loin
Seasonal Roasted Root Vegetables

Lamb Tagine

 A Moroccan stew featuring Silver Valley Farm lamb, Chickpeas, Seasonal Vegetables
Served with Couscous

Greek Chicken

With Lemon Cream and Tomato Concassé

Lasagna Three Ways

Bolognese: Beef Ragout & Béchamel
French: Sautéed Mushrooms & Brie
White: Butternut Squash and White Bean

Grilled Pizza

Pot Roast with Roasted Root Vegetables

Old #29 Beef Stroganoff

Named for George's Country Beef of Delphi, Indiana, Amish-made egg noodles

Shepherd's Pie

Premium ground local beef or lamb, Carrots, Peas, topped with tangy mashed potatoes

Chilaquile Pie

Corn tortilla, Carnitas, Cheese, Corn, Zucchini, Homemade Green Salsa

Almond-Encrusted Salmon with Lemon Leek Sauce

Pacific wild-caught salmon grilled with an almond-lemon crust and topped with velvety lemon leek cream sauce

Chicken Catalina

Mushrooms, Artichoke Hearts, Broccoli in White Wine Cream Sauce over Pasta

Vegetable Sides

In addition to the items below, please inquire about other seasonal specialties


Grilled Asparagus with Browned Butter
Organic Mixed Green Salad, Fresh Strawberries, Toasted Pecans with Strawberry Mint Vinaigrette
Steamed Spring Vegetables with Fresh Herbs and Lemon


Sliced Heirloom Tomatoes, Fresh Mozzarella and Basil
Greek Tossed Greens, Tomatoes, Cucumbers, Feta with Lemon Oregano Vinaigrette
Grilled Summer Vegetables with Fresh Herbs and Garlic
Grilled Corn-on-the-Cob with Lime Butter


Arugula and Lettuce, Sliced Pears, Toasted Walnuts and Apple Sage Vinaigrette
Stewed Green Beans with Tomatoes and Onions
Roasted Root Vegetables with Rosemary and Olive Oil
Marjoram-infused Glazed Carrots


Organic Salad Greens, Ruby Red Grapefruit, Toasted Almonds, and Pomegranate Seeds with a citrus juniper vinaigrette
Roasted Delicata Squash with Garlic-Rubbed Kale
Rosemary Roasted Potatoes

Brunch  /  Lunch  /  Conversation Platters  /  Hors d'Oeuvres