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Chef Pete’s Weekly Menu

MENU FOR August 31st 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.

Ministrone

$14

Entrées

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

Three bean salad

: Green beans,, black eye peas, chick peas tossed in with red onion , marinated mushroom cherry tomato, balsamic vinaigrette

$25

Roast half chicken

Oven roasted chicken au jus

$27

Toco Casarole

: **** Made with ground turkey **** :

$29

Meatballs

Served over herb mashed potatoes in a red wine sauce

$28

Shrimp Scamp

Traditional, served over rice

$31

Eggplant parfait

Eggplant, zucchini, mozzarella, pomodoro

$29

Tortellini pesto salad w/ sliced grilled beef

: Enjoy yours hot or cold :

$31

Sides

Please order one side per entree, included in price.

Mashed Sweet Potatoes

Nutmeg and Honey

Grilled seasonal vegetables

Lemon herb butter

Broccoli ginger and scallions

Latino Style Yellow Rice

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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