Take-n-Bake Tuesday Menu

Vegetarian Tempeh and Cauliflower Biryani

Layers of roasted cauliflower, crispy fried tempeh with dates, cumin and ginger spiced garbanzo beans and green peas topped with fluffy saffron basmati rice.

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Crab Cake Dinner

Pan seared entrée sized crab cakes for four. Served with lemon garlic spinach, spicy roasted pepper coulis and lemon caper mayonnaise.
 
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Chicken and Dumplings

A flavorful, seasonal warm-up sure to comfort your soul. Tender herb roasted chicken breast with hearty root vegetables in a rich chicken velouté sauce simmered with homemade dumplings.

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Shepherd’s Pie

This rich iteration of Irish comfort food is just what you need to get you through the long days. Whisky browned beef and lamb loaded with diced potatoes, carrots and peas topped with garlic cheddar whipped potatoes.
 
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Creole Spiced Salmon

Creole spice-rubbed Atlantic Salmon with brown butter and dirty rice. It just might be your new favorite salmon.
 
 
 
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Butternut Squash and Spinach Curry

This vegan dish is sure to please any palate. Cubes of seasonal butternut squash, tofu and spinach simmered with ginger, garlic and onions in a medium spiced yellow curry sauce with coconut milk. Served with red lentils and jasmine rice.
 
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Ginger Lemon Salmon

Lighten up your dinner with this crisp and bright ginger, lemon marinated Atlantic salmon with charred lemon wheels. Served with toasted sesame and scallion jasmine rice.
 
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