Pickup Menu

The next weekend for Pastry and Simple Suppers pickup will be Saturday, October 8. 

Please check here Sunday, 10/2, for the menu.

Contact me through this site if you'd like your email added to that notification list.

Please order by 4 p.m. Wednesday, 10/5, for pickup on Saturday, 10/8.

 

Breads

Breads

We’re not offering any breads this week — but please check back next week!

Breakfast Pastries

Breakfast Pastries

We’re not offering any breakfast pastries this week — but please check back next week!

Cakes

Cakes

We’re not offering any cakes this week — but please check back next week!

Cookies and Brownies

Cookies and Brownies

We’re not offering any cookies or brownies this week — but please check back next week!

Pies

Pies

We’re not offering any pies this week — but please check back next week!

Soups

Soups

Traditional pasta fagioli updated with whole grain pasta, butternut squash and sage pesto.
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A light but filling vegetarian option. Spinach, leeks, cannellini beans, garlic, and lemon.
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$0.00

Vegan Chili

Vegan and gluten-free. Black beans, black-eyed peas, 7 vegetables plus quinoa. Mildly spicy.
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Butternut squash, yams, and carrots with apples and sage.
1 quart serves 4 to 6.
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$15.00
Salads

Salads

Avocado, sweet corn, grape tomatoes, red onion, crispy lettuce, lime, and cilantro.
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Julienne asparagus, sweet onions, roasted salmon, or grilled shrimp, finished with Old Bay and lemon vinaigrette, basil, and tarragon. A client favorite.
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Peppery baby arugula, sweet strawberries, salty ricotta salata cheese, and fresh lemon vinaigrette.
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Roasted asparagus and cauliflower, greens and quinoa, rainbow carrots and lemon vinaigrette.
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Entrees

Entrees

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Baked Ziti

Testing multiple recipes led to this version. Moist! And delicious.
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Tender and juicy pork, brown sugar-mustard-and-pepper rub.
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A lighter version of a traditional dish. Mushrooms, onions, Marsala wine and sage.
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Sautéed chicken breast with the traditional flavors of garlic, lemons, capers and herbs de Provence.
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Seasoned chicken breast baked in broth, tomatoes, and spices. Topped with hot bubbling Italian cheeses. A gluten-free version of traditional Chicken Parmesan.
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Cod filet roasted with a light mustard sauce and crispy herbed breadcrumbs.
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Flank Steak

Marinated overnight for taste and tenderness then grilled.
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For the adults. Savory and cheesy with chunks of sweet lobster.
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Sautéed eggplant, sweet onions, tomatoes and chickpeas. A family favorite.
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Pork Ragu

Savory pulled pork fragrant with garlic, shallots, tomatoes, rosemary, and oregano.
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Traditional meat or vegetarian.
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Juicy, fork-tender beef, garlic, and marjoram.
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Moist shredded chicken, crisp cool vegetables, lemon Dijon vinaigrette, and a spiced almonds and sunflower seed topping.
Serves 4 to 6.
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$20.00
Salmon is best when it is simple. Roasted with olive oil, lemon juice, and fresh rosemary.
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Roasted and topped with a citrus salsa — orange, green onions, fresh herbs.
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Traditional mayonnaise-based chicken salad made savory with shallots and fresh rosemary. Add green grapes and almonds or cranberries and walnuts for seasonal flair.
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Large shrimp sautéed with traditional flavors of butter, garlic, lemon, and capers.
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Jumbo shrimp sautéed with Tuscan spices, mushrooms, onions, and sun-dried tomatoes.
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