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


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


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