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Proteins (3-4 Adult Servings)
Coconut Crusted Wild Caught Shrimp with Sweet Chili Sauce
Coconut Crusted Wild Caught Shrimp with Sweet Chili Sauce
Red Argentinian shrimp coated with GF bread crumbs and shredded coconut served with a traditional sweet chili dipping sauce on the side (sauce is a bit spicy)
Classic Chicken Cutlet with Roast Garlic Aioli
Classic Chicken Cutlet with Roast Garlic Aioli
Mary’s chicken breast pounded thin, breaded, seasoned and griddled served with a side of roast garlic, lemon, caper and parsley aioli (1lb+ chicken, 7oz aioli)
Local Grass Fed Beef Pot Roast ***NEW***
Local Grass Fed Beef Pot Roast ***NEW***
Buckner Ranch Traditional Italian style beef chuck roast roasted with onions, carrots, mushroom, red wine and bison bone broth (15oz pot roast, 16oz sauce)
Vegan 3 Bean Vegetable Stew with Fall Squashes ***NEW***
Vegan 3 Bean Vegetable Stew with Fall Squashes ***NEW***
Luscious stew made with a combination of vegetables tomatoes, herbs and black, white and red beans for a hearty vegan stew (2.5lbs, 4 adult servings)
Vegan 3 Bean Vegetable Stew with Fall Squashes (1/2 order) ***NEW***
Vegan 3 Bean Vegetable Stew with Fall Squashes (1/2 order) ***NEW***
Luscious stew made with a combination of vegetables tomatoes, herbs and black, white and red beans for a hearty vegan stew (1.25lbs, 2 adult servings)
Breakfast Burritos
Breakfast Burritos
Rudi's spinach tortillas with pasture raised eggs, leeks, bell pepper, zucchini, grass fed butter and Kerry Gold cheese (3 large burritos)
Breakfast Burritos - Add Pasture Raised Bacon
Breakfast Burritos - Add Pasture Raised Bacon
Rudi's spinach tortillas with pasture raised eggs, leeks, bell pepper, zucchini, grass fed butter and Kerry Gold cheese (3 large burritos)
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Sides (16+ oz)
Fall Bistro Spinach Salad (VE)
Fall Bistro Spinach Salad (VE)
Blend of mixed greens, spinach, arugula and radicchio with an array of pickled red onions, radishes, cucumbers, candied pecans, Colorado local apples and pears and goat cheese served with a roasted pear dark balsamic dressing on the side
Asian Style Green Beans (VE)
Asian Style Green Beans (VE)
Steamed green beans pan roasted with garlic, ginger, sesame and coconut aminos
Creamed Wilted Greens (VE, DF)
Creamed Wilted Greens (VE, DF)
Mix of Fall greens kale, chard, collards and spinach with garlic, leeks and finished with coconut cream (dairy free)
Roasted Squash Medley with Acorn, Kabocka and Butternut Squash (VE) ***NEW***
Roasted Squash Medley with Acorn, Kabocka and Butternut Squash (VE) ***NEW***
New crop fall squashes sauteed with sweet onion, coconut oil and pumpkin spice
Roasted Yukon Gold Potato (VE)
Roasted Yukon Gold Potato (VE)
Traditional roasted Yukon Gold potatoes with rosemary and garlic
Italian Style Polenta (VE)
Italian Style Polenta (VE)
Traditional Italian style polenta squares made with onions, garlic and bone broth finished with Parmesan cheese, cream and butter
Soup of the Week: Classic Chicken Vegetable Soup
Soup of the Week: Classic Chicken Vegetable Soup
Made with our house made bone broth loaded with Mary’s heirloom roast chicken, carrots, onions, peas and veggies
Buffalo Chicken Wings
Buffalo Chicken Wings
Mary's heirloom chicken wings with truffle Buffalo sauce (1lb+)
Fall Chia Pudding with Pureed Pears, Apples and Blueberries (VE)
Fall Chia Pudding with Pureed Pears, Apples and Blueberries (VE)
Made with oat milk, vanilla, cinnamon and maple syrup topped with stewed pears, apples, and blueberries (20oz)
Local Stewed Apple and Pear Sauce
Local Stewed Apple and Pear Sauce
Chef Lance's delicious old fashioned stewed apple sauce made with Paonia apples and pears and sweetened with local Bee Hugger honey and cinnamon. This condiment has a tremendous prebiotic effect as the skins release pectin to enhance our digestion (1 pint)
Chicken Skin Crisps
Chicken Skin Crisps
These chicken skins are made from Mary’s organic chicken skins fried crisp in there own fat, known as schmaltz, then seasoned with magic spice and refrigerated. They are a great keto snack alternate to any crunchy snacks (5oz)