This week's menu

January 4, 2010

Below you will find my first menu for 2010. There are a number of changes to the menu, but it still is stocked with favourites. The lunch section is new and I will try it out for a few weeks to see how it goes. Also not included are packages and gift certificates that are available. To find out more just email me and I will send you all the pertinent information.Take into account that I do not produce any food until you place your order, nor do I keep product on hand at the present in anticipation of orders. What this does for you is ensure that the food you receive is cooked to order as it were and is prepared no earlier than 1 day previous to delivery. I hope that you will find something to your liking and look forward to hearing from you. To place an order simply fill out the order form with all pertinent information and email it to me.

Good Eats 2GO Menu

week of January 4, 2010

Soups & Sauces

Old fashioned Chicken Noodle Soup                                                                                    10

Double chicken stock, chicken, vegetables, noodles, herbs & sea salt

           

Butternut Squash Soup                                                                                                              10

A winter classic Butternut squash slowly roasted with celery, carrots, onion

granny apple & spices. Finished with a rich chicken stock, sea salt & pepper.

New England Clam Chowder                                                                                                   12

My chowder is rich and thick loaded with clams and potatoes. Ingredients – bacon, onion, celery, potato, butter, a touch of flour, milk, cream, sea salt, pepper and lots of clams.

Tomato Sauce (1lt)                                                                                                                        9

Tomatoes, onion, garlic slowly cooked and gently pureed

Bolognese (1lt.)                                                                                                                             16

Meat ragu with red wine & plum tomato slowly cooked in a low oven to develop

the complex rich flavours of a true Bolognese

Lunch

Burritos ($5 each, packages of 6)                                                                                         30

homemade burritos filled with beef, rice, guacamole, salsa, chipotle aioli

in a flour tortillas. Will freeze for 6 weeks

Quesadillas ($5 each, packages of 6)                                                                                  30

Chicken, black beans, green onion, salsa & Monterey jack cheese. Will freeze for 6 weeks

Red Chile Enchiladas (package of 8)                                                                                    24

Tortillas filled with a marinated chicken mixture. Ready to bake with a

green chile tomato sauce & Monterey Jack cheese

Soups (500ml tub)                                                                                                               5           

Choose from a selection of this week’s soups, minimum order of 3 tubs

Vegetarian Chili (500ml tub)                                                                                                   7

A medley of seasona local vegetables and shell beans slowly cooked with tomatoes

and my own chili powder

Southwest Spicy Chili (500ml tub)                                                                               8           

Slow cooked ground beef, tomato & white kidney beans highly seasoned

with my own chili powder.

Pasta

                       

Traditional Lasagna                                                                                                   13/26          

Layers of fresh pasta, bolognese, 3 cheeses & bechamel

Fussili                                                                                                                              14/24

Cork screw pasta tossed with homemade Italian sausage, slow roasted tomato

mushrooms tossed with tomato basil sauce

Orrichette                                                                                                                           15/26

'Little ears' with homemade sausage, rapini, garlic and pepperoncino

 tossed with rich tomato sauce

Mains

Chicken, Broccoli, Cheddar Casserole                                                                     16/29

Pan roasted chicken breast, steamed broccoli, chicken veloutÈ & lemony mayo

A touch of madras curry powder & cheddar cheese

Chicken Pot Pie                                                                                                              15/25

A traditional pot pie with braised chicken & vegetables in a creamy chicken veloutè

My own butter short crust to top it off

Coq au Vin                                                                                                                              28

Whole Chicken cut in 8, braised in red wine & chicken stock with fresh thyme

garlic, carrots, pancetta, bulb onion, mushrooms, sea salt & pepper.

Thai Chicken Curry                                                                                                       16/29

Tender pieces of chicken breast slowly cooked in a coconut scented green curry

with lemongrass & ginger. Add a side of steamed Jasmine rice.

Steak & Mushroom Pie                                                                                         17/29                

beef with mushrooms, onion & pancetta slowly braised in a red wine sauce

topped with a butter short crust.

Meatloaf                                                                                                                    14/22                

Lean meatloaf made with ground sirloin and smothered in mushroom gravy.

Sheppards Pie                                                                                                           15/26           

Lean ground beef slow cooked with aromatic vegetables and topped with Yukon mash.

Lanchashire Hot Pot                                                                                                         17/29

A traditional English stew my Gran use to make over the hearth every week.

Simply put it is a beef stew            covered with a layer of sliced potatoes and slowly braised for 4 hours.

Southwest Spicy Chili (1lt tub)                                                                                 15           

Slow cooked ground beef, tomato & shell beans highly seasoned

with my own chili powder.

Cabbage Rolls (12 rolls)                                                                                             28

Tender savoy cabbage leaves stuffed with a mixture of ground pork, rice

onion, tomato and spices gently cooked in a rich tomato sauce

Kids Menu

  

Chicken Fingers (800g)                                                                                              19

Lightly breaded and pan fried strips of grain fed chicken breast simply seasoned

with sea salt & pepper

Mac ‘n Cheese                                                                                                                 13

Rustic maccheroni tossed in a 3 cheese sauce & topped with parmigiano crust