entrées

Sweet and Spicy Flank Steak and Shrimp Duo

blackened beef–with pasilla braised black beans, grilled pineapple and mango pico

sweet and spicy sauteed shrimp–with broccoli, peppers and coconut rice

served with silver dollar rolls

$15.95 per person | 10 person minimum 

* hot item requires chafing dish

______________________________________

beverage

Watermelon Agua Fresca

$14.00 per gallon 

Iced Coffee

$38.00 per gallon 

______________________________________

side salad

Strawberry Field Greens Salad (GF)

goat cheese and almonds with balsamic vinaigrette 

$3.75  per person | serves 10 

Toasted Couscous Salad 

pistachios, raisins, candied ginger and apricots 

$3.75  per person | serves 10 

______________________________________

breakfast

Summer Squash, Fontina & Basil Frittata (GF)

$35.00 | serves 10  

* hot item requires chafing dish

Mango, Blackberry & Quinoa Crunch Yogurt Parfait (GF)

$5.25  

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sandwiches & soups

BBQ Chicken & Crunchy Slaw

kale and carrot slaw, house made remoulade on a poppy seed twist roll  

$8.50  

Roast Turkey & Shredded Kale Wrap

spring onion and red pepper cream cheese, cucumber, basil and kale in a whole wheat tortilla 

$7.95

Classic Gazpacho

served with artisan bread

$65.00 | serves 15  

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hors d’oeuvres 

Asparagus Risotto Balls

$2.25 each | 24 piece minimum  

* hot item requires chafing dish

______________________________________

dessert

Strawberry Shortcake Cookie Cups

$4.50 | 3 per person

available until September 30th  | *hot items are not available on Saturday

entrées

Sicilian Duo

chicken picatta with farfalle and roast cod with smoked shrimp and red pepper escabeche, grilled corn and cherry tomatoes

$12.25 per person | 10 person minimum 

* warm item requires chafing dish

______________________________________

beverage

Hibiscus Agave Tea

$14.00 per gallon 

______________________________________

side salad

Market Salad (GF)

spinach, watermelon radish, carrots, cucumbers, cherry tomatoes and feta with red wine vinaigrette

$3.75  per person | 10 person minimum 

______________________________________

breakfast

Asparagus & Brie Frittata (GF)

$35.00 | serves 10  

* warm item requires chafing dish

Strawberry & Quinoa Crunch Yogurt Parfait (GF)

$5.25  

available until June 30th  | *warm items are not available on Saturday

entrées

Pesto Grilled Chicken

with portobello orzo, oven dried tomatoes and grilled squash

$9.95 per person | 10 person minimum 

Maple Balsamic Grilled Flank Steak + Lemon-Thyme Roasted Salmon*

with sautéed broccoli and barley rice pilaf

$16.75 per person | 10 person minimum

* warm item requires chafing dish

______________________________________

beverage

Orange-Mango Lemonade

$14.00 per gallon 

______________________________________

side salad

Roasted Beet & Walnut Salad

mixed greens, roasted beets, ginger scented walnuts, parmesan and balsamic vinaigrette

$3.75  per person | 10 person minimum 

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breakfast

Sweet Potato, Sage, & Goat Cheese Frittata* (GF)

$35.00 | serves 10  

* warm item requires chafing dish

available until March 31st  | *warm items are not available on Saturday

combination

Cider Brined & Grilled Chicken*

fennel, cauliflower and lentils and grainy mustard aioli 

Roasted Green Beans (GF, V)

charred tomatoes, grilled artichokes, shallots, garlic, basil, olive oil and balsamic vinegar

Individual Apple Pie (GF)

$17.25 per person | 10 person min.| no substitutions 

* warm item requires chafing dish

______________________________________

garden to glass 

BLACKBERRY CIDER

$14.00 per gallon 

______________________________________

a la carte

Cider Brined Grilled Chicken* (GF)

fennel, cauliflower and lentils and grainy mustard aioli 

$10.95  per person | 10 person min.| no substitutions 

*warm item requires chafing dish

______________________________________

breakfast

Three Cheese, Mushroom & Kale Frittata* (GF)

$35.00 | serves 10  | no substitutions

* warm item requires chafing dish

available until Septmeber 30th  | *warm items are not available on Saturday

combinations

CRISPY COCONUT CHICKEN (GF)*

charred broccoli, shiitake mushrooms and shallots, served with sweet chili sauce

STRAWBERRY & SPINACH SALAD (GF, V)*

toasted almonds and balsamic vinaigrette 

RICE PILAF WITH CARAMELIZED ONIONS & LEMON (GF, V)*

RASPBERRY PAVÉ, MANGO PAVÉ AND CHOCOLATE CHEESECAKE CUPS

$19.50 per person | 10 person min. | no substitutions |* warm item require chafing dish

______________________________________

MEDITERRANEAN GRILLED FLANK STEAK (GF)

cucumber, tomato, peppers, oregano, mint, feta cheese and tzatziki sauce

CHARRED EGGPLANT & CHICK PEA SALAD (GF, V)

green beans, cherry tomato and toasted cumin vinaigrette

ASSORTED MACARONS (GF)

vanilla | pistachio | raspberry

$17.25 per person | 10 person min.| no substitutions 

_____________________________________________

garden to glass 

PINEAPPLE AGAVE AGUA FRESCA

$14.00 per gallon 

_____________________________________________

a la carte

CRISPY COCONUT CHICKEN (GF)*

charred broccoli, shiitake mushrooms and shallots, served with sweet chili sauce

$9.95 per person |10 person min. | no substitutions | warm item requires chafing dish

____________________________________________

available until June 30, 2016 | *warm items are not available on Saturday

combinations

SEAFOOD & CHICKEN PAELLA* (GF)

spanish rice, shrimp, cod, chicken, red peppers, peas, tomato and onion

CORNBREAD SQUARES

with butter

CITRUS BABY GREENS SALAD (GF, V)

baby spinach, arugula, orange wheels and yellow peppers with citrus vinaigrette 

BLACK & WHITE COOKIES

$14.50 per person | 10 person min.| no substitutions |* warm items require chafing dish

CRISPY FISH TACOS*

cabbage slaw, crema, and corm salsa with flour tortillas

PASTA, ROASTED CORN & BLACK BEAN SALAD

red onions, poblanos, zucchini, black beans, roasted tomatoes, queso fresco and cumin lime vinaigrette

MIXED GREENS SALAD (GF, V)

with balsamic vinaigrette 

ASSORTMENT OF TROPICAL TARTS, TOASTED COCONUT BARS & BROWNIE TRUFFLES 

$19.95 per person | 10 person min. | no substitutions |* warm item require chafing dish

_____________________________________________

breakfast

HAM & GRUYERE MUFFINS*

$4.25 each | 10 piece min. | * warm item require chafing dish

_____________________________________________

garden to glass 

PINEAPPLE AGAVE AGUA FRESCA

$14.00 per gallon 

_____________________________________________

a la carte

SEAFOOD & CHICKEN PAELLA* (GF)

spanish rice, shrimp, cod, chicken, red peppers, peas, tomato and onion

CORNBREAD SQUARES

with butter

$9.95 per person |10 person min. | no substitutions |* warm item requires chafing dish

_____________________________________________

available until May 31, 2016 | warm items are not available on Saturday

combinations

ROASTED CHESAPEAKE SOLE WITH SCALLION CORNBREAD CRUMB TOPPING*

roasted carrots, sweet potatoes, pearl onions and charred cauliflower

MIXED GREENS SALAD (GF, V)

tomatoes, carrots and cucumbers with white balsamic vinaigrette 

ASSORTED DESSERT BARS

$20.75 per person | 10 person min.| no substitutions |* warm items require chafing dish

TARRAGON CHICKEN WITH MUSHROOMS & LEEKS*

wild rice pilaf and creamy mushroom sauce 

PARMESAN & GARLIC ROASTED CAULIFLOWER & BROCCOLI* (GF)

BLUEBERRY & GOAT CHEESE SALAD (GF)

INDIVIDUAL TARTS

coconut cream | lemon-raspberry | brownie 

$27.50 per person | 10 person min. | no substitutions |* warm item require chafing dish

_____________________________________________

breakfast

HAM & GRUYERE MUFFINS*

$4.25 each | 10 piece min. | * warm item require chafing dish

_____________________________________________

garden to glass 

CHERRY & RHUBARB LEMONADE 

$14.00 per gallon 

_____________________________________________

a la carte

ROASTED CHESAPEAKE SOLE WITH SCALLION CORNBREAD CRUMB TOPPING*

roasted carrots, sweet potatoes, pearl onions and charred cauliflower

$23.25 per person |10 person min. | no substitutions |* warm item requires chafing dish

_____________________________________________

available until April 30, 2016 | warm items are not available on Saturday

To add a little bit of that Irish luck to your next function, order our housemade Lucky Clover Sugar Cookies – available from March 14th-18th. 

$2.75 each 

combinations

Steak Roulade of Spinach, Red Pepper and Mustard Cream & Roasted Provencale Chicken with Balsamic Mushroom Butter* (GF)

roasted new potatoes, asparagus and carrots, dill and green onion

Spinach & Bleu Salad (GF)

baby spinach, red pear, almonds, bleu cheese and sherry vinaigrette 

Cavatappi & Vegetable Salad (V)

zucchini, grilled peppers, yellow squash, tomato, black olives and chive vinaigrette 

Miniature Pies

cherry meringue, chocolate + whipped cream, apple, peach 

$24.95 per person | 10 person min.| no substitutions |* warm items require chafing dish

Crispy Southern Fried Chicken*

with herbed red bliss potato salad  

Mixed Greens Salad (GF,V)

mixed greens, tomatoes, carrots and cucumbers with white balsamic vinaigrette

Whoopie PIes

chocolate + marshmallow, chocolate + oreo cream cheese, chocolate + cherry marshmallow

$15.93 per person| no substitutions |* warm item require chafing dish

_____________________________________________

garden to glass 

CHERRY & RHUBARB LEMONADE 

$14.00 per gallon 

_____________________________________________

a la carte

Steak Roulade of Spinach, Red Pepper and Mustard Cream & Roasted Provencale Chicken with Balsamic Mushroom Butter* (GF)

roasted new potatoes, asparagus and carrots, dill and green onion

$15.95 per person |10 person min. | no substitutions |* warm item requires chafing dish

_____________________________________________

available until March 31, 2016 | warm items are not available on Saturday

Southwest Combination

Beef Enchilada Casserole, served warm

beef and seasonal vegetables, corn tortillas, monterey jack cheese and red enchilada sauce with sour cream

Southwest Chopped Salad (GF)

romaine, black beans, roasted corn, green peppers, jack cheese and tomatoes with honey-lime vinaigrette

Fresh Tomato Salsa, Guacamole (GF)

with tortilla chips

Assortment of Eclairs

no substitutions | warm items require chafing dish

$110.92 for 10 servings

_____________________________________________

Heritage Combination

Grilled Pepperberry Rubbed Flank Steak and Roasted Citrus-Sage Chicken, served warm

with creamed cabbage and kale

Mixed Greens Salad

mixed greens, tomatoes, carrots and cucumbers with white balsamic vinaigrette

Steamed and Buttered Green Beans, served warm

Old Fashioned Yellow Cake with Milk Chocolate Frosting

no substitutions | warm items require chafing dish

$21.15 per person | 10 person minimum

_____________________________________________

À la Carte

Grilled Pepperberry Rubbed Flank Steak and Roasted Citrus-Sage Chicken, served warm

with creamed cabbage and kale

$15.95 per person |10 person minimum | no substitutions | warm items require chafing dish

available until February 29, 2016| warm items are not available on Sautrday

hot duo entrée

CRISPY MOZZARELLA CHICKEN AND PAN SEARED SALMON WITH RED PEPPER-CHIVE CREAM SAUCE

angel hair pasta, lemon, artichoke, parmesan

$15.95 per person | 10 person minimum | no substitutions | served warm, chafing dish required 

add a mixed green salad for $1.95 per person

available until January 31, 2016 | hot food not available on Saturday  

RECIPE: QUINOA BREAKFAST SALAD

yields 10 servings

INGREDIENTS

2½ C      quinoa

4   C      water

1           cinnamon stick

¼  C       sugar

½  C       greek yogurt

2 tbsp    lime juice

¼ tsp     ginger, grated

1 tsp      cider vinegar

¼ C        honey

pinch     salt

1  C        pineapple, small dice

¾ C        green apple, small dice

¼ C        dried cranberries (soak in hot water for 5 minutes or until plump)

¼ C        mint, chopped

½ C        toasted coconut flakes

 PREPARATION

1. Bring water to a boil with cinnamon sticks and sugar. Add quinoa. Reduce heat to low, cover and simmer until tender and liquid has been absorbed, 15-20 minutes. Fluff with a fork and allow to cool.
2. In a bowl, whisk together greek yogurt, lime juice, ginger, cider vinegar and honey to create vinaigrette. Set aside.

3. Once quinoa has cooled, mix quinoa with pineapple, green apple, dried cranberries, mint and toasted coconut flakes. Then add ginger-lime yogurt vinaigrette. Season with salt to taste.

We pride ourselves in being flexible. You asked for more gluten-free options and we listened! That’s why we are pleased to release gluten-free versions of some of our Classic Sandwiches and Signature Sandwiches.

GLUTEN FREE CLASSICS  

SMOKED TURKEY & PROVOLONE (GF)

BLACK FOREST HAM & SWISS (GF)

GRILLED CHICKEN BREAST (GF)

ROASTED TURKEY BREAST (GF)

ROTISSERIE CHICKEN SALAD (GF)

TUNA SALAD WITH CELERY & RED ONION (GF)

EGG SALAD

GLUTEN FREE SIGNATURE SANDWICHES 

BEEF & BLEU (GF)

roast beef, bleu cheese, roasted red peppers

TURKEY HAVARTI (GF)

roast turkey, havarti, roasted peppers, salted cucumber slices, romaine lettuce and red pepper mayonnaise

GRILLED BUFFALO CHICKEN (GF)

grilled buffalo chicken, lettuce, tomato, cucumber, red onion and bleu cheese spread

ROASTED TOMATO & TUNA SALAD (GF)

albacore tuna, roasted tomato purée, mayonnaise, fennel, red onion, lettuce and roasted tomatoes

GRILLED CHICKEN CLUB (GF)

herb grilled chicken, crisp bacon, lettuce, tomato and roasted red pepper mayonnaise

RUSTIC KALE & WHITE BEAN SALAD (GF)

kale and white bean salad with walnuts, parmesan and feta cheese, carrots, red onion, and sprouts

HONEY-HAM & BRIE (GF)

black forest ham, lettuce, tarragon-pickled radish and whole grain honey dijon mustard

TURKEY OREGANO (GF)

roasted turkey, provolone cheese, tomato, red onion, lettuce and oregano mayonnaise

SPICED HONEY ROASTED CHICKEN (GF)

honey-roasted chicken, red peppers and lettuce

so many great choices

We’re so thrilled to introduce our brand new MENU! We’ve kept your favorites and added lots of new choices. Download the new brochure here, and we’ll help you create a menu as fresh and intriguing as the ingredients that fill them. 

WELCOME BACK FALL, WE MISSED YOU.

The moment we see even the slightest signs of Fall, we instantly get excited! For us, it really  means one thing: FALL HARVEST. Butternut squash, dark leafy greens like kale, and chard, beets, brussels sprouts – all such delicious and versatile ingredients.

To highlight the season’s best, we’ve prepared a special Fall menu. Enjoy!

FALL FEATURES | a la carte

Butternut Squash Soup* | $55 (serves 15)

Cranberry & Goat Cheese Salad  | $3.75pp

Mustard Glazed Chicken & Grilled Steak Duo* | $11.95pp

Wilted Kale with Cider Vinegar* | $3.50pp

Apple Caramel Cake | $38 (serves 12)

_________________________________

HAPPY OFFICE HOURS. LET’S DO THIS.

It’s that time of year. Everyone is back in the office and motivating the team is critical. Kickstart the back-to-office season with one of our happy hour packages.

THE ALL-AMERICAN | $145.00

Spicy Chicken Wings with Blue Cheese

Caramelized Onion Dip with Potato Chips and MIni Pretzels

Classic Deviled Eggs

Mini Hot Dogs

SANTE FE FIESTA | $150.00

Cilantro-Lime Chili Chicken Skewers

New Mexico Layer Dip with Tortilla Chips

Spicy Beef Empanadas with a Creamy Herb DIp

Vegetable Crudite with Herbed Sour Ceam

THE MED | $150.00

Morrocan Chicken Pastry Triangles with Vegetable Raita

Mediterranean Dip with Pita Chips

Cherry Tomatoes filled with Tabbouleh

Mediterranean Crudite with Za’atar Flatbread

CIAO BENE | $185

Parmesan Panko Shrimp with Tarragon Aioli

Antipasto Display

Meatballs with Marinara Sauce

THE CHESAPEAKE | $150.00

Rosemary Black Pepper Beeef Skewers

Herbed Shrimp Dip with assorted Crackers and Flatbread

Old Bay & Honey Chicken Wings

Old Bay Popcorn

ZEN-ZEN | $160.00

Asian Chicken Salad Cucumber Cups

Spinach Dip with Fried Wontons

Vegetable Dumplings with Hoisin Sauce

Vegetable Spring Rolls with Sweet Chili Sauce

Asian BBQ Beef Kebabs

Available now until October, each package serves 15 people. 

Chafing dishes are required for warm items.

Warm items are not available on Saturdays. We are closed on Sundays. 

Pigs in a Blanket, Got an Upgrade!

Enjoy our new “Franks n’ Blanks” this Summer! A little different from the traditional childhood favorite, two-bite all-beef hot dogs are baked in a golden crust and filled with housemade toppings. Available from now until August 29th, add them to your next order and savor the best of the Summer! 

Franks n’ Blanks | $3.75 each

| sauerkraut, relish, swiss cheese & brown mustard | or | pickled vegetables, parmesan cheese & spicy-chipotle ketchup |

Franks n’ Blanks Combination |  $12.75 per person

or $16.00 per person for three franks n’ blanks

| two franks n’ blanks + corn, black bean & tomato salad + angel food cake with whipped cream & strawberries | 

Whole Angel Food Cake  | $32.00

*Franks n’ Blanks require a chafing dish. Hot items are not available on Saturdays.

Let’s be honest. There really isn’t a secret. Human taste buds register five major flavor sensations: sour, salty, sweet, bitter, and umami.  A Japanese word, umami roughly translates to “delicious”. It’s used to describe the deliciously indescribable, achieved often by combining the salty and sweet, or other opposing flavor profiles.

Go on an umami-binge and try our latest special. It’s available from now until May 26, 2014.

SALTY-SWEET COMBINATION | $12.95 per person

Barbecue Chicken Sandwich

with fresh coleslaw

Classic Macaron Salad

with celery, onion, and green pepper with home-style dressing

Chocolate Covewred Sugar Cookies & Pretzel Rods

(yes, all chocolate covered) 

*Available now through May 26, 2014. Hot food not available on Saturdays.

Most breakfast sandwiches are well-intentioned, but many of them fall short on the flavor scale and in some cases, fall on your lap before you’ve even tasted it.

Our new breakfast sandwiches are so good, you’ll want to set your alarm clock extra early.

Turkey Chorizo Sausage, Scrambled Eggs, Provolone, Croissant | $6.25

Bacon, Scrambled Eggs, American Cheddar, Croissant | $6.25

Scrambled Egg, Cheese, Croissant | $5.25

Mortadella, Smoked Mozzarella, Fresh Farm Egg, Red Pepper Alouette, English Muffin | $5.50

Available beginning on April 1, 2014

Become instantly transported with our all all-new Mediterranean Layer Dip! We’re talking layer after layer of housemade Mediterranean favorites: classic hummus, vegetable raita, baba ganouj, feta cheese and garbanzo beans. Enjoy this treat with crispy baked pita chips!

In just a bite or two, you’ll feel as though you’ve just arrived in Mykonos! Eviva!

MEDITERRANEAN LAYER DIP | $30

serves 15

Classic Hummus

Vegetable Raita

Baba Ganouj

Feta Cheese

Garbanzo Beans

served with crispy baked pita chips

OPEN UP, POT PIE!

We gave the classic pot pie a slight makeover! Introducing our savory Warm Puff Pastry Tarts, these open-face beauties are the coupé convertibles of pot pies. Each tart is baked until golden brown and filled with creamy pot pie filling,

Take them out for a ride and add them to your next order. Enjoy!

——

Warm Puff Pastry Tart Combination Meal

(10 person minimum)

 Choose one of the following: 

Creamy Chicken & Mushroom | $13.50 per person

Chicken Breast, Mushrooms, Garlic, Bechamel, Basil and Dijon 

or

Seafood with Leeks & Tomatoes | $15.95 per person

Salmon, Shrimp, Fresh White Fish, Lobster, Tomato, Bechamel, Tarragon and Bread Crumbs

or

Creamy  Spinach and Vegetable | $12.50 per person

Spinach, Zucchini, Yellow Squash, Roasted Tomatoes, Bechamel and Parmesan Cheese 

It will come with:

Goat Cheese & Blueberry Salad

Mixed Artisan Greens, Fresh Blueberries, Goat Cheese, Toasted Pecan and Blueberry Vinaigrette

Fresh Baked Bread and Butter

and

Chocolate Banana Roulade

—

Note: Remember to order a chafing dish to keep the tarts warm. This is available now through March 31st. We do not deliver hot food on Saturday.   

Oatmeal is considered the healthier option for breakfast, but it’s likely that you’ve had a disappointing bowl of oats more than once in your life.  Isn’t there more to morning life than a sad and mushy, bowl of what resembles oats? Of course there is!

Do breakfast better with our new Hot Oatmeal Bar, with all the fixings — oatmeal just got a lot more fun! Contact your account executive to add it to your next order. Enjoy!

  HOT OATMEAL BAR

$6.25 per person | 10 person minimum 

• Oatmeal
• Brown Sugar
• Walnuts
• Raisins
• Maple Syrup
• (the real deal)
• Fresh Strawberries

Note: Remember to order a chafing dish to keep the oatmeal warm and toasty!

While that polar vortex is swirling outside and temperatures are dropping, warm up with our traditional Chicken Pot Pie. A golden, flaky crust filled with tender roasted chicken, carrots, fresh peas and sweet pearl onions, our Chicken Pot Pie brings comfort for all.

From now until February 28th, we’re extending a 15% discount. Send some warmth to the office and stay warm. Enjoy!

CHICKEN POT PIE

$59.50 (value $70.00) | serves 10

traditional chicken pot pie with chicken, carrots, peas, and pearl onions baked in a golden pastry crust

Note: Remember to order a chafing dish with the pie to keep it nice and toasty! This special price is available until February 28, 2014 and is not available for order on Saturdays.

FOR THE LOVE OF FALL

Fall Vegetable Tart 

After a hot Summer, we welcome Fall for a few reasons. Halloween, Thanksgiving, sunny days, and breezy nights. However the REAL reason we embrace Fall is for one thing, and one thing only: FALL VEGETABLES. 

Bring on the squash, the eggplant and the peppers!  Delicious, hearty, and full of nutrients, Fall vegetables have a big place in our hearts.

Our seasonal vegetable tart is filled with wheels of zucchini, yellow squash and luscious goat cheese, then baked until golden in a flakey crust. Perfect for groups, and entertaining. It can be served warm or at room temperature. Our seasonal tart serves 10 people. Add it to your order today!

Ingredients:

• 1/2 cup goat cheese
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Pinch of salt
• Pinch of cayenne pepper
• 3 eggs
• 1 tsp chopped fresh thyme
• 2 zucchini cut into 1/4-inch wheels
• 2 yellow squash cut into 1/4-inch wheels
• 1 red pepper – match stick slices

Instructions:

1. Prep a shallow pan of pâte brisée and blind bake at 300° F for seven minutes.

2. Toss together vegetables with olive oil and fresh thyme and roast in the oven at 400° F for 15 to 20 minutes or until tender.

3. Whisk together goat cheese, heavy cream, sour cream, salt, and cayenne pepper until evenly combined. Then fold in eggs. Add mixture to pan with pie crust.

4. Bake in the oven at 400° for an additional 20 minutes or until the custard is firm. Then top with roasted vegetables and enjoy!

BARBECUE DAYS OF SUMMER

As we get ready for Fall, one of the things we will miss most, are Summer barbecues. Let’s just admit it. Summer days are longer and brighter. The drinks are colder, friends stay longer, and for whatever reason, the grill is always hotter.

As a tribute to Summer, we’ve put together a menu for you to enjoy. It includes our favorite Summer classics so that the “barbecue” can come to you!

MENU

*Barbecue Chicken (or) *Pulled Pork Sandwiches

Classic Macaroni Salad

Deviled Eggs

Angel Food Cake

 $16.95 per person

*Chafing dish is required for Barbecue Chicken/Pulled Pork.

Available until September 20, 2013

Romesco is a sauce that you should always have in your kitchen arsenal. Deliciously all-purpose, it pairs well with practically everything; grilled vegetables, meats, fish and even crispy grilled bread.

At MENUS, we include it in our Grilled Chicken and Chorizo Wrap and our Stuffed Rockfish, which comes with creamed leeks, peas and sauteed spinach. We love it so much, that we decided to share our recipe with you. So here it is, from our kitchen, to yours. Enjoy!

Our favorite time of the year is here. The holidays are where the best dishes take center stage — dishes that never fail to bring comfort and joy. Whether it’s that perfectly Roasted Turkey or that wonderful Pecan Pie, the holidays are never complete without them. Our chefs have prepared a special Holiday Menu that’s sure to bring good spirits and cheer to any occasion.

Download it here and enjoy. Happy Holidays!

-The MENUS team

Freshly baked fruit bread.

 
Yesterday morning, the MENUS team hit the streets of DC and surprised Farragut Square with some breakfast treats. We loaded up our truck with the morning’s freshly baked pumpkin, banana date, lemon poppy, apricot cream cheese and cherry chocolate streusel breads. For the lucky folks who we were able to surprise, we hope that it made the perfect start to what would normally be, just another Tuesday.

The team had so much fun so stay tuned for the next drop. Keep an eye out for our truck and flashes of orange.

See you soon!

– the MENUS team

They say change is never easy……

Except when, you have a totally new menu and website!

Say hello to the new menu:

We’ve kept the all-time favorites, but have also added some great new menu items too. We hope you enjoy it as much as we do.

At MENUS, we like to keep it easy. The new website comes complete with online-ordering. Once you’ve placed your order, an Account Executive will follow up with you to complete your order. Our team is always happy to help you pick the right menu to accommodate each and every event.

Enjoy!

–  the MENUS team