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Chef Pete’s Weekly Menu

COMING: Menu for May 31 delivery • Choose 3–5 main dishes, and up to 2 sides. • Please email or text your choices by no later than 5 pm Wednesday of this week.

Main Dishes

Chef Pete’s seasonal and delicious main dish choices for this week

Sides

Chef Pete’s starters or side dishes to round out this week's meals

PAST MENU ITEMS

Changes with the seasons
 

 

EXampLe SOUPS

  • New England clam chowder - that's the white one

  • Manhattan clam chowder - the red one

  • Red lentil curry soup

  • Minestrone

  • Potato leek soup

 

 

EXAMPLE MAIN DISHES

(there will be six to choose from each week)​

  • Asparagus-stuffed chicken - tarragon beurre blanc

  • Individual chorizo meat loaf - salsa verde

  • Eggplant parfait - eggplant, zucchini, mozzarella, pomodoro

  • Pan-roasted French cut breast of chicken w/ spiced grand moiré & orange glaze

  • Traditional chicken pot pie - chicken breast, seasoned béchamel, puff pastry crust

  • Grain bowl - Mixed grains w/ grilled salmon, sautéed cabbage, black beans, pico de gallo

  • Individual turkey loaf - traditional gravy

  • Baked stuffed shrimp - crab meat & vegetable stuffing, lemon butter

  • Sautéed catfish - lemon & black pepper

  • This week's salad kit: spinach & arugula mix - with grilled shrimp, sliced Bermuda onion, kalamata olive, cherry tomato, balsamic vinaigrette

  • Grilled pork chop sarsaparilla - grilled center cut pork loin chop, spiced lemon & cherry pepper, sweet

  • Italian sausage and diced potatoes

  • Sausage stuffed tortellini - basil pomodoro with applewood smoked bacon

  • Roast loin of pork au jus

  • Baked sesame tofu

  • Stuffed portobello mushroom - shrimp, crab, scallions, fresh herbs, seasoned breadcrumbs

     

ExAMPLE SIDES 

(there will be four to choose from each week)​

  • Sautéed bok choy - sesame, fresh ginger, shallot, garlic

  • Roast butternut purée - cinnamon, vanilla, honey

  • Roast garlic smashed Yukon Gold potatoes

  • Mixed grain pilaf

  • Savory baked polenta cakes

  • Diced roast sweet potatoes with honey cinnamon glaze

  • Mixed vegetable casserole

  • Ratatouille – zucchini, eggplant, sweet pepper, mushrooms, onions, tomatoes

  • Roast green beans with mushrooms

  • Brussels sprouts with honey, bacon, and fresh thyme

  • Oven-roasted red bliss potatoes

  • Buttered egg noodles

  • Orzo    

​

 

Open to suggestions for future menu items. Just let me know. 

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