Monday, September 21, 2020

THIS WEEKEND: Maryland Crab Cakes, Stone Ground Polenta, Wild Mushroom Ragu, Roasted Chicken, Buttermilk Biscuits, Mini Apple Pies

Bring home a farm-fresh family-sized dinner this weekend with Maryland Crab Cakes, fire-roasted all-natural chicken, farmer's market apple crostata, and fall roasted vegetables.
Reid's Orchard Apple Crostata


Or choose a stone-ground polenta and wild mushroom ragu made (**all vegetarian) 

Meals feed a hungry group of 2 to 3 with left-overs...



Baked Maryland Crab Cakes
w/fermented chili honey, Old Bay remoulade
pimento cheese, cucumber

Fire-Roasted Pulled Chicken & Buttermilk Biscuits
heirloom tomato & chipotle pulled chicken
tomatillo relish
optional 6" Masa tortillas (for Tacos!)

**Vegetarian Entree**
Roasted Honey Braised Polenta and Wild Mushrooms
crispy stone-ground polenta, wild mushrooms heirloom tomato salsa w/roasted broccoli

Radicchio and Citrus Salad
citrus dressing, goat feta, oranges,candied pecans

Cranberry Bean and Corn Succotash
roasted corn and fresh shelling beans
tomato vinaigrette, roasted onions

Roasted Squash
w/tomato jam, Cotiga cheese, pickled onions

Farm Market Crostata
w/seasonal fruit

$5 Noodles and Parmesan
$8 Mozzarella and Tomato Pizza
$8 Chicken Strips (breaded and fried)
$8 Meatballs

$10 Polenta and Mushroom Entree (in addition to the entrees above)
$8 Mac and Cheese
shelburne cheddar and breadcrumbs
$5 Three Reid's Orchard Honey Crisp Apples


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