Price: $85/week per person or $155 for two people (All menu items can be prepared Gluten-free, and modified for Vegetarian diets)

Menu for week of August 30-September 5, 2010

Chicken Parmesan with Roasted Asparagus
Tender chicken breasts are coated with parmesan cheese and served with roasted fresh asparagus, finished with parmesan shavings.

Beef Enchiladas with Ancho Chile Sauce and Jicama Coleslaw with Honey Lime Dressing
Flank steak is simmered in an ancho chile-garlic broth, then diced, rolled in corn tortillas with fresh onions and black olives and finished with a smoke ancho chile enchilada sauce. Served with Jicama, red peppers, shredded cabbage and cilantro salad with a honey-lime dressing.

Fresh Gnocchi with Shredded Roasted Chicken and Caramelized Zucchini with a Gorgonzola Sauce
Roasted chicken breast is tossed with fresh gnocchi and simmered in a parmesan-basil gorgonzola sauce. Topped with caramelized zucchini.

Lamb Chops with Fresh Herbs and Roasted Figs served with Butter Lettuce Salad with Fig Dressing and Greek Olives
Australian rack of lamb is rubbed with fresh rosemary-thyme, olive oil and red wine vinegar and marinated for 24-hours, then seared and roasted. Served with a butter lettuce salad, fig dressing and Greek olives.

Country Style Boneless Pork Ribs Vegetable Stir Fry
Boneless country style pork ribs are marinated in Hoisin barbeque sauce and slow braised for two hours. Served with ginger soy vegetable stir fry.

Menu for week of September 7-12, 2010

Pulled Pork with Honey-Chile Vinegar Sauce
Slow braised lean pork is finished with a Carolina-style barbeque sauce using fire roasted honey-chile vinegar from Brush Prairie, WA. Served with locally made fresh sweet rolls and heirloom tomato pasta salad.

Grilled Teriyaki Flat Iron Steak with Roasted Lemon Potatoes
Tender flat iron steak is marinated in a homemade teriyaki sauce and then grilled. Served with roasted Yukon potatoes finished with fresh lemon and herbs.

Pollo Relleno with Black Quinoa-Black Bean Salad
Chicken breasts rolled with fire roasted pasilla peppers and jack cheese. Served with quinoa and black bean salad with lime-cumin dressing.

Spinach-Ricotta Stuffed Manicotti with Italian Salad
A blend of fresh spinach, ricotta cheese and fresh parmesan fill manicotti and baked with a red wine marinara sauce. Served with a mix of spring greens and romaine lettuce with balsamic-olive oil dressing.

Menu for week of September 13-19, 2010

Grilled Pork with Arugula and Tomato Salad
Farm-fresh tomatoes and peppery arugula top thinly sliced pieces of grilled pork tenderloin.

Espresso Beef Short Ribs
A blend of four different coffee beans and cherry wood chips are used to smoke the short ribs before they are finished in a savory Espresso Chocolate sauce. Served with Truffle-Parmesan Potatoes.

Chicken Tortilla Soup
Shredded chicken and thin tortilla strips with a smoky chipotle broth.

Chicken and Mushrooms with Marsala Wine Sauce
Succulent chicken breasts simmered in rich marsala sauce. Served with egg noodles and vegetables.

Asian Turkey Burgers
Sesame oil, soy and ginger season extra-lean ground turkey patties, and are served with grilled pineapple, red onions and soft bun.

Menu for week of September 20-26, 2010

Shiner Bock Chili
Smoky and spicy, this chili is filled with chunks of tri-tip, fresh peppers and black beans. Served with Jalapeño Cheese Bread.

Ginger Pork Meatballs with Rice Noodles
Fresh ginger, garlic and soy season these lean pork meatballs served over wide rice noodles with red pepper strips and snow peas.

Minestrone Soup
Hearty and nutritious, this nutrient packed soup is perfect for fall weather, and is filled with Great Northern white beans, pancetta and lots of vegetables.

Chicken Cordon Bleu with Roasted Vegetables
Chicken breasts are tenderized and rolled with prosciutto and chevre. Served with autumn’s bounty of vegetables.

Beef Brisket with Chimichurri Sauce
Zesty chimichurri sauce spices up this grilled beef brisket. Served with couscous salad.

**Custom Menus can be designed based on your personal preferences and diet restrictions. The cost for these meals is $105/per person per week. Vegetarian meals available upon request.