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Menu

FARM TO TABLE

Meal Plan Example

Monday Dinner: Grass-fed Bison Ramen Noodle Stir Fry (Lions Mane)   Soy Chive omelet threads, chili pepper, cilantro, mushrooms, green onions, snow peas, bok choy, sweet potato noodles  Side: Cucumb

Organic

Tuesday Breakfast: Goji Berry Protein Yogurt parfait with Matcha Balls

Organic

Tuesday Lunch: Buffalo Cauliflower Power Bowl  Tavern-style quinoa, kale, and avocado salad with chickpeas, celery, leek, and baby cabbage slaw  Sides: Dill Ranch Dressing with Grilled Corn

Organic

Tuesday Dinner: Slow Braised Grass-fed Beef Sirloin Stew  Mushroom and parsnip, fresh herb salad vegetable spaetzle Vegan Option Slow Braised Pumpkin Squash Stew  Mushroom and Parsnip, Fresh Herb

Organic
Vegan

Wednesday Breakfast: Classic Chia Pudding Parfait with Florida Mangos and ORQA Granola

Organic

Wednesday Lunch:  Shredded Mushrooms and Grass Fed Beef Lettuce Tacos (jackfruit)   Sides: Refried Cumin Pinto Beans with Elote and Feta Salad Vegan Option:  Beetroot Poached Tofu Noodle Salad  Da

Organic

Wednesday Dinner:  Fish and Chips (Mediterranean Crusted Yellow Edge Grouper)  Crispy Brussels Sprouts, Parsnip Fries and Patatas Bravas  Side: Caperberry Gribiche Vegan Option:  Baked Palm Heart

Organic

Thursday Breakfast: Farmer’s Breakfast Quesadilla (tofu)

Organic

Thursday Lunch:  Poached Wild King Salmon Noodle Salad  Daikon, French beans, shaved purple cabbage, green onions, fennel, and ginger roasted garlic dressing  Side: Romaine Salad

Organic

Thursday Dinner:  Cauliflower Khorma with Lemongrass Brown Rice  Sides: Garlic Beans and Veggie Pakoras

Organic

Friday Breakfast: Banana Walnut French Toast

Organic

Friday Lunch:  Thai Chicken Curry (tofu)   Side: Coconut Saffron Rice

Organic

Catering Menus

Catering at home experience

Menu 1

 Chestnut Crusted Lamb Rack with Smoked apple chili glaze and Cranberry
chutney 
 Malanga and Watermelon Tuna TarTar with Cherry boom radish and avocado 
 Lions mane Crab Cakes in Spiced Carrot butter with pickle red onions and Kimchi
Kale chips 
 Match Balls with Cashew and Vanilla bean sauce 
 Flank Steak Kelp Noodle Pad Thai

Organic

Menu 2

 Frisee and Candied Walnut Salad 
Mushroom, Vegan Blue Cheese and Warm Thyme and Maple Dressing 
 Roasted Beet Agnolotti
Dill Avocado Caviar, Toasted Baruka Nut Brown Butter Sauce 
 Vegetable Terrine and Charcoal crackers 
Christmas Succotash 
 Organic Free Run Turkey 
Traditional Apple Cider Jus 
 Baked Whole Seminole Squash 
Apple Stuffing and Currant Kasha Pilaf 
 Maple and Cinnamon Roasted Sweet Potatoes and Root Vegetables 
 Sea Bass 
Honey Roasted Carrots and Fennel Slaw 
 Roasted Whole Cauliflower and Date “A l’orange” 
Crispy Saffron Rice and Brussels 
 Red Velvet Lava Cake 
Pistachio, Chocolate Bark

Organic

Menu 3

 Celeriac Gravlox 
Onion Bread Crisps, Orange Fennel Gastrique and Seedlings 
 Orqa Cheese and Charcuterie 
Plant based Cheese, Veg and Charcuterie Board with Crostini 
 Beluga Lentil and Roasted Radish Salad 
Watercress and Truffled Lions Mane
 Baby Gem and Confit Artichoke Salad 
Aubergine Labneh and Vegetable Ash 
 Asparagus Dijon Salad 
Roasted Shallots and Spiced Almonds 
 Braised Osso Bucco 
 Sour Cream and Cheddar Dauphinoise 
 Lobster Ravioli
Fresh Peas and oven dried tomatoes
 
 Chocolate Covered Strawberries

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