Sustainable Table’s Daily Harvest Option allows you to answer the question “What’s for dinner” before you even start your day! Choose from a variety of delicious seasonal menu items, each of which will be prepared and stored family style for your enjoyment during the week. Whether you’re yearning for something hearty and comforting, a dish with international flair or an option for Meatless Monday, Sustainable Table is there for you. Choose to repeat your favorites often, or dine for weeks without eating the same dish! Mix and match your selected entrees and side dishes as you wish! There’s something to please everyone at your table. The only decision to make is: Which meal will you savor tonight?

Below is a sample menu featuring locally available ingredients for the summer season. Looking for Paleo, gluten-free or vegetarian meals? There are many more entrees in my culinary portfolio, so don’t hesitate to inquire about additional options!


On the Plate

Creamy Tuscan ChickenLocal chicken breasts (Misty Knoll Farm/New Haven VT) sprinkled with fresh Italian herbs and simmered in a creamy sauce with sundried tomatoes, local spinach, shallots and garlic.
 
Maryland Crabcakes Croissants These delicately seasoned crab cakes on light and flaky croissants with lemon aioli sauce the perfect hot weather meal!

Maple Chipotle BBQ Meatballs Grass-fed (Sweet Tree Farm/Carlisle NY) hand-made meatballs in a smoky, sweet and slightly spicy sauce featuring local maple syrup.

Rainbow Vegetable Stir FryA vibrant stir fry of local red peppers, purple cabbage, snap peas, zucchini and shredded carrots mingled with chick peas in an Asian inspired ginger/maple/sesame sauce.

Hasselback Greek ChickenTender organic chicken breasts sprinkled with fresh herbs and stuffed with slices of tomato, onion and zucchini, then topped with lemon zest and Greek cheeses.

Sweet Potato & Black Bean Veggie BurgersEmbrace Meatless Mondays with this lighter version of an American favorite. Great with your favorite traditional toppings such as cheese tomato, lettuce or onion.

Sweet & Spicy Glazed Tuna SteaksSustainably harvested moist and flaky tuna steaks bathed a teriyaki, ginger and sesame glaze. Prepared raw and ready for your grill or oven.

Carribean Chicken with Honey Pineapple SauceTender boneless organic chicken breasts basted with a honey (Rulison Farms/Amsterdam NY) /pineapple/Dijon sauce, and finished with warm pineapple rings and toasted sesame seeds.

Vegetable CobblerA medley of farm fresh summer vegetables baked in a delicately seasoned white sauce and topped with Vermont cheddar cheese scone “biscuits”.


On the Side

Fresh Zucchini & Tomato Tart – This vegetable “pie” makes the most of our late summer veggies. Layers of vine ripened tomatoes, zucchini and yellow squash baked with shredded swiss cheese and fresh herbs.

Greek Basmati Rice SaladCherry tomatoes, cucumber, kalamata olives, red onion and feta tossed with fragrant basmati rice in a red wine – feta vinaigrette.

Mediterranean Garden SaladA variety of local lettuces with artichokes, roasted red peppers and toasted pine nuts in a red wine vinaigrette, and dusted with grated parmesan.

Roasted Golden Beet Salad with Blue Cheese and Balsamic Maple ReductionThe earthy flavor of beets, the crunch of walnuts and the creamy tang of local blue cheese make this a memorable and unique salad.

Lemon Parlsey Cauliflower RiceFresh vegetarian and Paleo dish of sauteed cauliflower with hints of lemon, parsley and spicy red pepper.

Melons & MintSometimes simple is best. A sweet medley of seasonal melon tossed with fresh green mint.

Mexican Street Corn Salad Corn, black beans, cilantro and garlic with a honey (Rulison Farms/Amsterdam NY) lime dressing, sprinkled with Mexican cotija cheese.

Spinach Salad with Spicy Pecans Leafy green spinach tossed with crumbled bacon (Black River Meats/North Springfield VT), blue cheese (R&G Cheesemakers/Troy NY) and cherry tomatoes topped with smoky spiced pecans (Tierra Farms/Valatie NY). Served with a light balsamic and Dijon vinaigrette.

Rustic Cucumber & Tomato SaladCoarsely chopped English cucumber and seasonal heirloom tomatoes with red onion, cilantro and parsley in a simple olive oil vinaigrette.

Bombay Carrot ColeslawShredded carrots with toasted cashews (Tierra Farms/Valatie NY) and golden raisins, cilantro and ginger in an Indian inspired dressing.

 

%d bloggers like this: