- (781) 878-9700
46 Buttercup LnHanover MA 02339
Sample Variety Menu
Call For PriceShrimp with Spicy Roasted Pepper and Peach Salsa Over Lemon Pepper Pasta
A unique recipe adapted from cooking light made with shrimp sautéed with a sauce of roasted peppers, spicy chipolte chilies, and a salsa made with peaches, onions, garlic and seasonings. Provided side: lemon pepper linguini
Call For PriceOrganic Kitchen's Chicken with Parsley Almond Pesto Accompanied by Sautéed Swiss Chard, Escarole and Spinach
Chicken breasts pounded thin, sautéed and topped with a tasty twist on traditional pesto, made with almonds, basil and parsley and a touch of garlic.Prepared side: vitamin packed and delicious mixture of dark leafy green spring vegetables of swiss chard, mild escarole and spinach accented with crushed red pepper.
Call For PriceVegetable, Barley and Beef Tenderloin Soup
Adapted recipe from auberge sauvignon made with pieces of beef tenderloin, broccoli, carrot, sweet potato, potato, onion, celery, cauliflower, turnip (optional), barley, fresh oregano and thyme in beef and chicken stock.
Call For PriceLamb Cassoulet with Tomatoes, White Beans and Olives
Cassoulet made with chunks of lamb, diced fresh fennel bulb, carrot, onion, tomatoes, chicken stock, wine and small white beans, flavored with chopped kalamata olives, onion, garlic, parsley and fresh thyme.
Call For PricePork Tenderloin Medallions and Shiitakes in a Blackberry Balsamic Sauce with Roasted Sweet Potato Puree
Pork tenderloin sautéed and then roasted with a sauce of blackberries, shiitake mushrooms, onions, rosemary and finished with balsamic vinegar.Prepared side: roasted and pureed sweet potatoes scented with sherry wine and ginger.
Sample Seafood & Vegetarian Menu
Call For PriceSteamed Haddock with Bok Choy, Ginger and Shiitakes with Whole Grain Rice and Quinoa Pilaf
Fresh haddock, bok choy, scallions and shiitake mushrooms steamed with oriental flavors of fresh ginger, rice wine, vegetable stock, seasonings and a touch of dark sesame oil.Provided side: rice medley made with brown rice, red jasmine rice, tri colored orzo and quinoa.
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