A vibrant blog offering creative recipes and a dash of comfort to inspire your food journey.
January 15, 2026
August Menu: Share + Main
Share Plates
Charcuterie Box
Thinly sliced Prosciutto and artisan salami, paired with honey-baked brie and smoked cheddar. Served with crisp crackers, baguette toasts, fresh grapes, seasonal fruit, marinated olives, and roasted nuts.
Smoked Salmon Plate
Silky smoked salmon served with crème fraîche, capers, crisp rye toasts, shaved red onion, fresh dill, lemon, and a drizzle of extra virgin olive oil.
Kale and Squash Salad
A vibrant mix of tender kale and roasted seasonal squash, lightly dressed in a honey lemon vinaigrette. Topped with toasted pecan pieces, dried cranberries, marinated olives, feta, and crisp green apple.
Main Courses
Shrimp and Vegetable Skewers
Grilled shrimp with capsicum, zucchini, and cherry tomatoes, served over a light quinoa and charred corn salad.
Stuffed Peppers
Roasted capsicum filled with a mix of farro, blistered tomatoes, fresh herbs, and crumbled feta, drizzled with olive oil and balsamic reduction.
BBQ Pulled Pork Sliders
Tender pulled pork in a tangy barbecue sauce, topped with pickled red cabbage, onion, and jalapeno, served on soft potato buns with a side of sweet potato gems
Seared Salmon with Mango Salsa
Flaky, pan-seared salmon topped with a bright mango, red pepper, and jalapeño salsa, served with sticky coconut rice and sautéed green beans.
Flank Steak with Chimichurri
Grilled flank steak finished with fresh chimichurri sauce, served with corn on the cob and roasted fingerling potatoes.
