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Chef Pete’s Weekly Menu

MENU FOR JULY 12th DELIVERY • Please order 3–5 main dishes, and a side for each entrée. • Please email or text your choices to us by Wednesday of this week. • Note: for current customers, the new weekly menu is also emailed as a PDF on Monday of each week.

Soups

Kick off your meal with a savory soup.

Corn and crab Chowder

$14

Entrées

Please choose at least three. NOTE: PRICE IS PER PORTION.

Summer Salad

Mixed salad greens, julienne, seasonal vegetables, dices fried tofu honey ginger vinaigrette

$25

London broil with spaghetti pesto

Breaded pork cutlet, lemon parsley

$30

Blackened center cut pork medallions

Salsa Tomitillo

$29

Sautéed chicken scampi

Diced chicken breast, lemon garlic butter sauce Over rice

$29

Baked cod w/ herbed bread crust

$30

Chili con carne

Traditional spiced ground beef sweet and hot chili peppers served on a bed of polenta

$24

Rice Bowl

Yellow Latino style rice, grilled salmon, black beans, pico de gallo, chopped spinach, whipped sour cream

$30

Sides

Please order one side per entree, included in price.

Sautéed zucchini and plum tomatoes

Fresh Basil

Brown rice and broccoli

Oven fried red bliss potato

Spaghetti Squash

garlic oil, parmesan cheese, stewed tomatoes

Interested?

If you’re new to Chef Pete's Kitchen and would like more info, fill out this short form and then I’ll contact you for a chat.

PAST MENU ITEMS

Menu items change weekly and with the seasons
 

 

EXAMPLE SOUPS

  • Manhattan clam chowder - that's the red one

  • New England clam chowder - the white 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 - topped with 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    

​

 

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

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