Posts tagged ‘menu’

Saturday & Sunday May 23rd & 24th Pre-Order Menu

SATURDAY & SUNDAY, MAY 23rd & 24th
(order by 9, pick up between 12 & 2)
items are going out cold for you to heat at home

Ordering, payment and pick up info is all listed in the “contact” section.

*prices listed include tax for easy PayPal payments
*PayPal is You


Shrimp Scampi Caesar Salad $12.05
white wine and garlic shrimp, romaine, parmesan, tomatoes, garlicky sourdough croutons and house made dressing

Roasted Eggplant Sammy $12.05 with chips
roasted eggplant, GA tomatoes, fresh basil, herby goat cheese and balsamic on a French roll

Mac-n-Cheese (vegetarian) $8.75

GA tomato, cucumber & onion salad (vegan) $4.35

Jalapeño Cheese Grits (vegetarian) $5.45

Biscuits & Gravy (mushroom OR sausage)
whole $9.85
half $6.55

Corned Beef Hash $7.67/pint $14.25/quart

Breakfast Flatbread (vegetarian) $12.05
add meat $2.75 each / add veg .88 each

Breakfast Burrito $8.75
scrambled eggs, roasted potatoes, cheddar & tomatillo green chile sauce in a fresh, local tortilla

Cinnamon Rolls $4.35 each

Pecan Rolls $5.45

Muffins (in quantities of 6) $19.54

•••••• Stay tuned for some additional side options for your Memorial Day picnicking ••••••

FRESH PRODUCE (local, organic)
Strawberries $5.50 per pint
Tomatoes $5.50/pound
Green Tomatoes $3.30/pound
Cucumbers $2.20/each
Green Beans $6.60/pound
Hakirei Turnips $4.40/bunch
Pac Choi $2.20/each
Zucchini $3.30/pound

Hummus (vegan, gluten free)
add pita (vegan) $1.10/each

Bierock $10.95
with ground beef, sauerkraut & swiss

VegRock (vegetarian) $10.95
with curried red lentils, potatoes, currants & feta

Pocket Reuben $10.95 (sold out)
with corned beef, sauerkraut & swiss in a rye pocket

Whole Quiche (meat or veg) $39.60

House Salad $9.85
Greek Salad $10.95

Whole Pie
Whole Cake
Bulk Coffee
Grocery Items

May 22, 2020 at 6:26 pm Leave a comment

The Last Three Dinners and One Menu

It’s sad but true…dinners will be no more.  The next three scheduled will be our last.  Of all the reasons they will be discontinued, lack of interest was NOT a factor.  Many thanks to those who joined us on a regular basis, as well as those who only came occasionally.  If you always wanted to come but couldn’t find the time, now’s your chance!  The last three dinners will be June 15th, July 20th and August 10th.  Email me for a reservation at

As an incentive to make a reservation for next Friday’s dinner, here’s the proposed menu.  As always, it’s not completely set until the day before or even day of.  If you have any questions or concerns, please don’t hesitate to email me.  The Eggless Caesar and Fried Chicken remain the same.  The seasonal salad will be a Panzanella with cucumbers, tomatoes, toasted bread, red onion, feta and kalamata olives, tossed with a lemon basil vinaigrette.  The vegetarian entree will be a Vegetable Lasagna made with seasonal fresh vegetables.  The meat entree will be a Pork Chop Saltimbocca – a bone in grilled pork chop stuffed with fontina, prosciutto, spinach and sage.  That and the Fried Chicken will be served with a Lemon Parmesan Risotto as well as a simply prepared seasonal green vegetable.  Dessert options will be a Vanilla Ice Cream with chocolate chile sauce and toasted pinon nuts or Peach Crumble with bourbon brown sugar ice cream.

Almost the entire menu will be gluten free with the exception of the Lasagna and Peach Crumble.  The Panzanella will not be not be made gluten free, but will have a gluten free option.  And I almost forgot the beverage!  We’ll be serving a Cherry Limeade made with fresh limes and house-made maraschino cherries.  As always, we will be featuring the gluten free flour from Be Free Bakers and hope to showcase primarily Goode Acres produce.

We very much hope you’ll be able to join us!  XOXO Annie

June 9, 2012 at 1:33 pm Leave a comment

Spring Dinners

Now that we’ve gotten into a groove and the dinners aren’t quite so taxing, we’ve decided to add another one each month.  Of course, this wouldn’t be possible if they hadn’t been so successful, and we have you to thank for that!  The menu for both dinners each month will be the same, unless we can’t get the same quality ingredients and have to make a substitution.  We hope that enables those of you who may have a conflict on one of those Friday nights to join us on the other, or bring you back for a second dinner to try another dish.

So far, the posted dates are April 6th, April 20th, May 4th, and May 18th.  Contact me at for a reservation on any of those evenings.  We take the first reservations at 6 and the last at 8:30.  We serve at a fairly leisurely pace, but can certainly move faster if needed.  If you have a particular time constraint, please let me know and we will work to get you in and out with enough time for you to get to your event.

We continue to highlight small, local vendors, most recently smoked cheeses from Bob Kat Dan.  He cold smokes the cheese using native fruit woods, and they have a lovely mild smokey flavor.  There are small blocks for sale in the case if you’re interested.  We feature Zim’s hot sauces with our Pan Fried Chicken.  If you’re a hot sauce fan, and haven’t tried Zim’s, you really should!  Not only does this small, local, independent company make some of the best hot sauce around, they just so happen to be awesome people.  You can always ask at the register for a taste, and pick up a jar of the Bufsas or Kiksas (or both).  Be Free Bakers provides the gluten free flour that enables us to keep the Pan Fried Chicken gluten free without sacrificing flavor, not to mention its myriad other uses.  She’s working on packaging at the moment for the all purpose Jen’s Blend, and when it’s ready it will be proudly on our shelves for purchase.  As we move into the growing season, a majority of our produce will come from small farms and independent growers.  Goode Acre Farms has been a welcome partner over the past few years, and we will certainly continue that relationship, while also working with smaller growers.

While the final details of the menu are never quite set until the day of the dinner, we do have the basic outline set for April.  We will of course have the Caesar, Pan Fried Chicken, and Vanilla Ice Cream (served with a hot fudge sauce and pistachios this time).  The seasonal starter will be a Crostini with house made ricotta, spring peas, radishes, pickled spring onions, and a simple lemon juice, olive oil and cracked pepper dressing.  The meat entree will be Roasted Lamb, served with risotto croquettes (made with a smoked havarti) and broccoli raab (roasted wtih pine nuts, lemon zest, basil and parmesan).  The vegetarian entree will be a larger portion of the Risotto Croquettes, served with a wild mushroom ragu and the broccoli raab.  The dessert will be a Strawberry Rhubarb Cobbler, served with ginger ice cream.

Finally, I want to make sure you all know that we are now available to host private dinner parties from 10 to 40 people.  These would be scheduled around the dinners, and would be treated much the same.  The only substantial difference would be that we will require pre-order of meals.  We will work with you to determine a menu and track responses.  Payment can be made by one person or individual diners, though there will be a deposit required (which will be credited if final payment is made by individuals).  Please contact me for additional information or if you have any questions.

Spring is such an exciting time, and we’re grateful to be spending it with you!

XOXO Annie

April 1, 2012 at 1:48 am Leave a comment

Dinner on February 10th

It’s hard to believe February is here already, and that our next dinner is just a week from today!  The menu isn’t completely set of course, but we do have some things blocked out.  We’ll have the Pan Fried Chicken as always, with some sort of potato (most likely a Hasselback), and veggies (maybe turnips?).  And before you turn your nose up at turnips, consider trying them properly prepared and seasoned.  It’s a whole different dish than the bland, over boiled mush people frequently grew up on.  But I digress.  For the vegetarian dish (and quite possibly gluten free) we’ll be offering a Mac-N-Cheese made with smoked cheeses from a local vendor.  The cheeses are cold smoked using native Missouri fruit woods and have a lovely delicate smoked flavor.  The meat entree will be a Prime Rib of  Piedmontese beef.  It’s comes via a local purveyor, and is actually raised not too far away in Nebraska.  There’s likely to be a wonderfully sharp and smokey bleu cheese worked into something as well.

If you’ve already made your reservation, we look forward to seeing you!  And if you’d like to make a reservation, please email me at, there are still some spots left.  As always, please let us know as soon as possible if you do need to cancel or change the number or time of your reservation.

Have a great weekend!  Annie

February 3, 2012 at 1:25 pm Leave a comment

10.28.11 Dinner

I can’t believe it’s been almost a week since our last dinner!  I meant to get the menu and update posted that weekend but Halloween and paperwork kept me occupied.  We had a nice turn out, with a little smaller crowd than the 14th including a cancellation and a no-show, but still respectable. We welcomed old friends, were able to put names to a few faces, and even made a few new friends.  The man from K.C. Buffalo Co. came incognito (and dressed for dinner) but didn’t say anything until Randy met him again at the City Market on Saturday.  He and his wife both had the Buffalo Bourguignonne (of course!) and gave it a big thumbs up.  It felt good to have impressed them, especially when we weren’t even trying.

The Buffalo Bourguignonne was actually the big hit for that dinner, out-selling Spike’s Vegetable Lasagna which surprised me.  Those that had the lasagna though loved it.  My husband and I had some cold out of the fridge a few days later and it was fantastic.  I can only imagine how yummy it would have been piping hot from the oven.  We did sell lunch portions through the first part of this week and everyone gave it great reviews.  The Pan Fried Chicken was awesome as always, and we began using the gluten free flour from Jennifer at Be Free Bakers.  It was served with a Hasselback potato which was new to us, but is apparently an old school Swedish standard.  {We don’t get out of the kitchen much.}  Mark affectionately dubbed them Hasselhoff potatoes, which I initially resisted, but soon gave into.  Dessert was wonderful of course, with a not-too-sweet-and-super-creamy Spiced Cheesecake made by Mark “I Don’t Do Cheesecake” Wingard.  Not too shabby for a first (successful) attempt.  The Apricot Bourbon sauce was made from apricots picked when Mark was home visiting Colby, Kansas.  Spike didn’t get a chance to wow us with his cheesecake making abilities as originally planned, but he did put together a fantastic Spinach Salad with a particularly tasty Roasted Onion Vinaigrette.

At this point  I want to say a special Thank You to our featured vendors – Goode Acres, K.C. Buffalo Co., and Be Free Bakers.  We feel very fortunate to have such wonderful local resources available to us, and are proud to support them!  Same goes for our exceptional staff, without whom we could not do what we do.

This coming Tuesday we’ll start setting our menu for the November 18th dinner.  I’ll give you a sneak peak as soon as I know where we’re headed.  And speaking of that particular dinner, it’s almost full so if you want to make a reservation you’d better get on it.  At this point the only open reservations are after 8 p.m..  December 9th is still fairly open.

Thanks, and we look forward to seeing you!  Annie

November 3, 2011 at 5:52 pm Leave a comment

10.14.11 Dinner Menu

October 18, 2011 at 7:36 pm Leave a comment

Sample Menu

This is the menu from our inaugural dinner, held on the 23rd of September – the very first day of Fall!  The dinner selections will always change but this should give you an idea of the types of meals we will offer. 

September 28, 2011 at 7:12 pm 2 comments

July 2020