Weekly Menus- 11/24/2015
Thanksgiving is here, but not so much the cold weather yet. We’re alright with that and you probably are too, but it’ll be here soon enough. So, think of all those short days with snow, less sunlight, the cold Northeast air nipping at your nose and all the time and energy you won’t have at the end of your day. Then think of us and all the amazing prepared locally sources dishes you can have waiting at home for you to heat up. Yeh, that’s right, good stuff huh? So keep ordering your share as the winter comes on full strength and let all your friends and family know because we’d love to cook for them too. Thanks again for all your support and Happy Thanksgiving!
Omnivore
Mains: Poached Pollock– Red’s Best Pollock poached in Cabot butter, Red Fire anise Hyssop, garlic, Shelburne Honey Company honey and salt. (Gf)
Baked Ziti– Capone’s ziti tossed with Valicenti tomato, Myer’s onion, Red Fire garlic, Stony Brook Whole Hearted Foods sunflower oil, basil, oregano, salt, red pepper with Tender Crop hot sausage, roasted tomato, Prescott, Swiss, Cabot cheddar.
Crimini Mushroom Stew– Rhode Island Mushroom Company crimini mushrooms with house made chicken stock, Hudson Valley Harvest ground lamb, Tender Crop sausage, Red Fire garlic, Myer’s onion, Heron Pond purple potato, Sofia’s Greek yogurt, salt and thyme. (Gf)
Roasted Pork with Kraut- Tender Crop pork roasted with Tender Crop bacon, Hosta Hill kimchi, Myer’s red onion, Heron Pond russet potato, Red Fire rainbow and yellow carrots, house made mustard and chicken stock seasoned with salt and caraway. (Gf)
Sides: Fall Roasted Veggies- Red Fire rainbow carrots, parsnips, garlic and shallot with Heron Pond sweet potato, Old Friend’s Farm ginger, Hadley Sugar Shack maple syrup and our chestnut infused maple sugar roasted in Stony Brook Whole Hearted Foods butternut squash oil and seasoned with allspice, cinnamon and salt. (Vg, Gf)
Cheesy Mashed Potatoes & Leeks– Heron Pond russet potatoes mashed with Red Fire leeks, Cabot butter and cheddar cheese, Mapleline Farm heavy cream, dried basil, oregano and salt. (Gf, V)
Buttery Savoy Cabbage– Crossroad Farm savoy cabbage roasted with Cabot butter and salt. (Gf, V)
Creamy Garlic Kale– Red Fire Kale and garlic sautéed with Stony Brook Whole Hearted Foods sunflower oil and salt with a cream sauce made with Mapleline Farm heavy cream and milk, nutmeg, bay leaf, Myer’s onion and arrow root. (Gf, V)
Blueberry Muffins– Four Star Farm pastry flour, Hadley Sugar Shack maple syrup, Pete & Gerry’s eggs, Mapleline Farm milk, Cabot butter, blueberries, salt, baking soda & powder and Chef Sean’s special house made extract concocted with Tanteo chocolate tequila infused with Red Fire jalapeno and vanilla bean. (V)
Vegevore
Mains: Stuffed Kuri Squash- Red Fire kuri squash stuffed with Rhode Island Mushroom Company mushrooms, Checkerberry Farm bell pepper, Red Fire garlic, Cabot butter, Sofia’s Greek yogurt, house made mustard, parsley and Prescott cheese. (V, Gf)
Crimini Mushroom Stew- Rhode Island Mushroom Company crimini mushrooms with house made vegetable stock, Red Fire garlic, Myer’s onion, Heron Pond purple potato, Sofia’s Greek yogurt, salt and thyme. (Gf, V)
Roasted Pesto Veggies- Roasted Red Fire parsnips and fennel with Crown of Maine Brussels sprouts, Heron Pond sweet potatoes with pesto made of locally foraged ramp leaves, Red Fire garlic and mixed greens, pepitas, Sonnental Farm prescott cheese, Stony Brook Whole Hearted Foods butternut squash oil, salt, Shelburne Honey Company honey and salt topped with hard boiled Pete & Gerry’s eggs. (Gf, V)
Baked Ziti– Capone’s ziti tossed with Valicenti tomato, Myer’s onion, Red Fire garlic, Stony Brook Whole Hearted Foods sunflower oil, basil, oregano, salt, red pepper with roasted tomato, Sonnental Farm Prescott and Swiss cheeses and Cabot cheddar cheese. (V)
Sides: Fall Roasted Veggies- Red Fire rainbow carrots, parsnips, garlic and shallot with Heron Pond sweet potato, Old Friend’s Farm ginger, Hadley Sugar Shack maple syrup and our chestnut infused maple sugar roasted in Stony Brook Whole Hearted Foods butternut squash oil and seasoned with allspice, cinnamon and salt. (Vg, Gf)
Cheesy Mashed Potatoes & Leeks– Heron Pond russet potatoes mashed with Red Fire leeks, Cabot butter and cheddar cheese, Mapleline Farm heavy cream, dried basil, oregano and salt. (Gf, V)
Buttery Savoy Cabbage– Crossroad Farm savoy cabbage roasted with Cabot butter and salt. (Gf, V)
Creamy Garlic Kale– Red Fire Kale and garlic sautéed with Stony Brook Whole Hearted Foods sunflower oil and salt with a cream sauce made with Mapleline Farm heavy cream and milk, nutmeg, bay leaf, Myer’s onion and arrow root. (Gf, V)
Blueberry Muffins– Four Star Farm pastry flour, Hadley Sugar Shack maple syrup, Pete & Gerry’s eggs, Mapleline Farm milk, Cabot butter, blueberries, salt, baking soda & powder and Chef Sean’s special house made extract concocted with Tanteo chocolate tequila infused with Red Fire jalapeno and vanilla bean. (V)
Carnivore
Mains: Poached Pollock– Red’s Best Pollock poached in Cabot butter, Red Fire Anise Hyssop, garlic, Shelburne Honey Company honey and salt. (Gf)
Roasted Pesto Veggies- Roasted Red Fire parsnips and fennel with Crown of Maine Brussels sprouts, Heron Pond sweet potatoes with pesto made of locally foraged ramp leaves, Red Fire garlic and mixed greens, pepitas, Sonnental Farm prescott cheese, Stony Brook Whole Hearted Foods butternut squash oil, salt, Shelburne Honey Company honey and salt topped with hard boiled Pete & Gerry’s eggs. (Gf, V)
Crimini Mushroom Stew– Rhode Island Mushroom Company crimini mushrooms with house made chicken stock, Hudson Valley Harvest ground lamb, Tender Crop sausage, Red Fire garlic, Myer’s onion, Heron Pond purple potato, Sofia’s Greek yogurt, salt and thyme. (Gf)
Roasted Pork with Kraut- Tender Crop pork roasted with Tender Crop bacon, Hosta Hill kimchi, Myer’s red onion, Heron Pond russet potato, Red Fire rainbow and yellow carrots, house made mustard and chicken stock seasoned with salt and caraway. (Gf)
Sides: Fall Roasted Veggies- Red Fire rainbow carrots, parsnips, garlic and shallot with Heron Pond sweet potato, Old Friend’s Farm ginger, Hadley Sugar Shack maple syrup and our chestnut infused maple sugar roasted in Stony Brook Whole Hearted Foods butternut squash oil and seasoned with allspice, cinnamon and salt. (Vg, Gf)
Cheesy Mashed Potatoes & Leeks– Heron Pond russet potatoes mashed with Red Fire leeks, Cabot butter and cheddar cheese, Mapleline Farm heavy cream, dried basil, oregano and salt. (Gf, V)
Buttery Savoy Cabbage– Crossroad Farm savoy cabbage roasted with Cabot butter and salt. (Gf, V)
Creamy Garlic Kale– Red Fire Kale and garlic sautéed with Stony Brook Whole Hearted Foods sunflower oil and salt with a cream sauce made with Mapleline Farm heavy cream and milk, nutmeg, bay leaf, Myer’s onion and arrow root. (Gf, V)
Blueberry Cheesecake– Mapleline Farm milk and heavy cream with Hadley Sugar Shack maple syrup, Cabot butter, Pete & Gerry’s eggs, blueberries salt and Chef Sean’s special house made extract concocted with Tanteo chocolate tequila infused with Red Fire jalapeno and vanilla bean. (Gf, V)
V = Vegetarian, Vg = Vegan, GF = Gluten Free, ** = Spicy [1st] = Some dishes are best eaten fresh. Make these the first on your list to dig in to!
[brr] = Not sure you’ll get around to eating everything in your share? Some dishes freeze exceptionally well. Just pop them in the freezer to defrost and enjoy later.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies. Gluten free dishes are prepared in a facility that processes wheat.