Starches

garlicky roasted fingerling potatoes

yukon potatoes roasted with a generous portion of garlic, parsley, lemon and onion

accordion potatoes

with multiple slices to create a crispy outside with fluffy center

smashed potatoes

creamed with buttermilk

double baked ranch potatoes

with fresh herbs and creamy mascarpone cheese

sweet potato gratin

with three cheeses and baked to a golden brown

jasmine wild rice

with dried apricots and toasted almonds

asparagus risotto

with a touch of lemon

creamy fusilli

tossed with mushroom, sun dried tomatoes, spinach and capers

classic macaroni and cheese

prime selection of cheeses, baked to a perfect golden brown

Vegetables

asparagus spears

seasoned with lemon zest and garlic

seared bok choy, baby eggplant and mushrooms

with shallot, garlic, and lemon

mustard and herb marinated market vegetables

seasonal local vegetables tossed in a light marinade

haricot verts

with walnuts and lemon vinaigrette

grilled garden vegetables

zucchini, squash, tomato, onions and mushrooms with basil

baby vegetables

classically steamed

broccoli gratin

layered with creamy cheeses

roasted rosemary root vegetables

carrots, butternut squash, parsnip, onion and potato

calabacitas

roasted chilies, potatoes, peppers, onions, corn and squash

Salads

huntington salad

field greens with green apples, crispy pancetta and roasted almonds tossed in a light shallot vinaigrette

classic caesar salad

romaine hearts, with parmesan cheese and creamy dressing served with garlic croutons

herbed salad

chervil, parsley, tarragon and chives mixed with bibb lettuce, walnuts and roquefort cheese crumbles tossed in a red wine vinaigrette

newport wedge

topped with diced tomatoes, crumbles of bacon and blue cheese

figgy salad

arugula, baby spinach, goat cheese and crispy prosciutto with fig vinaigrette

roasted beet and walnut salad

spinach, basil and endive, tossed with an orange honey dressing

orange and fennel salad

with cerignola olives and arugula in citrus vinaigrette

panzanella salad

grilled croutons with baby greens, heirloom tomatoes, cucumbers, mozzarella, red onion, basil and red wine vinaigrette

shiitake and edamame salad

tossed with field greens, sesame seeds with a citrus miso vinaigrette

fusilli salad

with sun dried tomatoes, olives and bocconcini mozzarella

lemony lentil salad

tri-colored lentils with parsley and thyme, in a garlic lemon vinaigrette

israeli couscous salad

with green beans, walnuts, feta and cucumbers in basil vinaigrette

fruity salad

seasonal fruits, including berries and melons in a citrus mint dressing