• Balsamic Glazed Asparagus
    Asparagus spears pan glazed with aged vinegar and olive oil.
  • Baby Vegetable Saute
    Baby carrots, pearl onions, pettypan squash and haricot vert sauteed with butter and parsley.
  • Haricot Vert
    French green beans steamed and tossed with brown butter and sliced almonds.
  • Oven Roasted Root Vegetables
    Butternut squash, parsnips, potatoes and turnips drizzled with olive oil and sea salt, roasted and garnished with fresh parsley.
  • Ratatouille
    Diced Mediterranean vegetables sauteed with tomatoes, sweet peppers, garlic and basil.
  • Seasonal Grilled Vegetables
    Seasonal farmer’s market vegetables brushed with olive oil, herbs and grilled to perfection.
  • Spring Baby Carrots
    Tender baby carrots cooked until crisp and glazed with brown sugar and tarragon.


  • Artichoke Potato Mash
    Yukon gold potatoes pureed with cream and garlic braised artichokes.
  • Basmati Saffron Rice
    Fragrant toasty basmati rice kernels baked with saffron threads.
  • Crispy Sage Polenta
    Parmesan and sage infused polenta cakes.
  • Fall Wild Rice Medley
    Grade A Minnesota wild rice tossed with barley, dried cranberries, apricots and toasted pecans.
  • Roasted Red Potatoes
    Red potatoes tossed with light virgin olive oil, fresh herbs, sea salt and oven roasted.
  • Simple Buttered Noodles
    Choice of pasta tossed with creamy butter and fresh garlic.
  • Steakhouse Style Baked Potato
    Plump russet potatoes served with bacon, butter, cheese, scallions and sour cream.
  • Truffle and Wild Mushroom Risotto
    Creamy risotto, Parmesan cheese, porcini and wild mushrooms finished with white truffle.
  • Vegetable Confetti Pilaf
    Toasted long grain rice finished with diced farmer’s market vegetables.
  • Yukon Potato Puree
    Yukon gold potatoes whipped with creamy butter and roasted garlic.