Menu

Here is a list of foods I am planning to create. As the business
gets going, please check back in to see new changes and photos of the items
being posted here!

I'm hoping to do a two week rotation schedule, that will be roughly as follows, with three meals a week available on Monday, Tuesday, and Thursdays.

The prices I'm using here are experimental. I'm aiming to keep a high percentage of my ingredients locally produced, GMO free and/or organically grown, because I love working with high quality ingredients and I believe there are enough folks here who will want to pay extra to help make this happen! I have been told by restaurant owners that it's about impossible to make a decent profit using the best materials, but I want to see if Its possible with this structure I'm creating.

I believe these prices and portion sizes will make my work load and shopping expenses all balance out, but it's really just a guess on my part. If I'm not making well over minimum wage in return for all the materials and labor involved, I will have to raise the prices.

Tips are also welcome and appreciated, and will help support me in adding more fun menu items! I'm also hoping as this business catches on that I will gain enough income to eventually move to a bigger kitchen, buy more needed kitchenware, and begin offering more baked treats! And cooking classes!

With all that said, right now I'm offering an introductory deal of $10/plate for new customers!

Your first three meals are only $10 apiece!



Week one


Monday

  • Mediterranean Salad
    • Red Peppers
    • Romaine
    • Basil
    • Parsley
    • Mint
    • Zucchini
    • Kalamata Olives
    • Tzatziki Sauce or Fir Oil Vinaigrette
    • Optional Feta
    • Brown or Green Lentil Rice and Herb Salad

Each $15 serving: 2 cups salad, 1 cup lentil and rice salad

Tuesday

  • Salad With:
    • Pickled Carrot
    • Basil
    • Parsley
    • Onion
    • Stuffed Green & Red Bell Peppers w/Lentil and Rice Filling
    • Pesto or Feta
    • 1 Optional Boiled Local Egg

Each $15 serving: 1 cup Pickled Carrot salad, 1 Stuffed Bell Pepper (half red, half green), one egg

For an extra stuffed bell pepper, $6 extra

Extra Boiled Eggs $1.50 each

Thursday

  • Quinoa Salad with Beets
    • Beet greens and Carrots
    • Peppers
    • Kalamata Olives
    • Fresh Basil
    • Almonds and Beet Greens
    • Optional Feta or Mozzarella cheese
    • Boiled Egg

Each $15 serving: 3 cups Beet and Carrot Quinoa Salad

For Grain Free (without Quinoa) add $5

For an extra egg, $1.50



Week Two


Monday

  • Nettle Dip
  • Rosemary Flatbread or Gluten Free Vegan Cornbread
  • Ratatouille Salad

1/3 cup nettle dip, 1 serving bread, 1 1/2 cups ratatouille salad

For Grain Free, ( 1 cup nettle dip, 2 cups ratatouille salad) add $5

Tuesday

  • Panzanella made with Rosemary Bread or Gluten Free Vegan Cornbread
  • Fresh tomatoes
  • Basil
  • Onions and zucchini
  • Babaganoush

2 cups Panzanella, 1/2 cup Babaganoush $15

Thursday

  • Nettle Saag with Coconut Milk
  • Smoked paprika chickpea salad with sundried tomatoes
  • Rice and carrots
  • Sausage option.

Boiled local eggs $1.50 apiece

1 grilled chicken sausage link with onions and cabbage $4