October Bistro Menu

Mon, Oct 9

Entree options:

Seared Wild Salmon
lemon caper sauce
roasted root vegetables
broccoli + hazelnut pesto


Pecan & Panko Crusted Chicken Breast
chipotle sweet potatoes
garlicky green beans



  red leaf + honey crisp apple + avocado + honey lime dressing + pumpkin seeds

Wed, Oct 11

Entrée options:

Chicken Tikka
yogurt marinade, ready to broil
quinoa pilaf + mango

broccoli & cauliflower, ready to roast


Grass-fed Meatballs
roasted tomato sauce
spaghetti squash OR penne pasta + roasted garlic olive oil
zucchini stix with basil



 baby spinach + shaved Manchego + sliced apple + marcona almonds + vinaigrette

Mon, Oct 16

Entrée options:

Pulled Pork
with dried chile jus + corn tortillas
mexican style brown rice + tomato & garlic
pineapple-cabbage slaw


Seared Icelandic Cod (or similar)
chickpea 'socca' (GF) + steamed spinach & zucchini


chopped cauliflower 'tabbouleh' + mint + parsley + tomato cucumber

Wed, Oct 18

Entrée options:

Deviled Grilled Flank Steak
baked sweet potato
steamed broccoli + lemon sour cream


Hot & Crunchy Shrimp OR Chicken
(gluten free crust with sesame, cornflake, almond, chili flake)

mango sauce
coconut rice pilaf + steamed snap peas



 hydroponic greens + creamy dijon dressing + radish + carrots

Mon, Oct 23

Entrée options:

Grass-fed Beef Meatloaf
tomato sauce
mashed potatoes OR dairy-free cauliflower mash
green beans + crispy shallots


Grilled Tuna Steak
kale pesto
farro pilaf + shaved brussels sprouts + red wine cherries



nicoise salad + baby lettuce + olive + haricot vert + tomato + pickled onion vinaigrette + hard-boiled egg

Wed, Oct 25

Entrée Options:

Chicken Paillard
with lemon caper sauce
risotto bianco (dairy-free available)
balsamic roasted brussels sprouts


Garlic Sesame Snapper (or similar)
with coconut curry sauce
thai rice noodles + sriracha peanuts
stir-fry bok choy + miso



  roasted beets + orange segments + toasted hazelnuts + honey lemon dressing + baby greens

Mon, Oct 30

Entrée options:

Grilled Fish Taco
corn tortillas + mango slaw + creamy cilantro sauce
chili rubbed gold & sweet potatoes
sautéed spinach + pumpkin seeds


Roasted Chicken Leg Quarters
mushroom white wine sauce
polenta casserole layered with butternut squash purée + kale



butter lettuce + apple + dried cranberries + toasted pecans + sherry vinaigrette

Wed, Nov 1

Entrèe options:

Pork Tenderloin
with 5 spice fig compote
cauliflower purée + roasted garlic
green beans + toasted chickpeas


Oat-Crusted White Fish Filet (GF)
romesco sauce (roasted tomato + almond)
lemony rice pilaf
broccolini + golden raisins + toasted garlic



 butternut squash + pear + arugula + curry vinaigrette

Questions about the menu? Email Chef Brandy at brandy@finehomedining.com