Full Meal Menu:
Dates: January 20, 2026 - February 24, 2026
WEEK 1: Savory Galette with Figs and Prosciutto: California Figs, Prosciutto, Homemade Farmer’s Cheese, wrapped in a Rustic Walnut Crust.
Comes with: Clam Chowder (meat); Vegetable Chowder (vegetarian), Fresh Bread, Salad, Dessert
WEEK 2: Shannon’s Traditional Bolognese: Molloy Beef, Drahnacres Sausage, simmered in my mother’s pasta sauce recipe from our garden tomatoes and herbs. Served over homemade wide-cut pasta and topped with Pecorino.
Comes with: Roasted Beef and Farro Soup (meat); Mushroom and Farro Soup (vegetarian), Fresh Bread, Salad, Dessert
WEEK 3: Turkey Pot Pie: Turkey and veggies with a creamy bechamel in a flaky buttery pie crust.
Comes with: Creamy Lemon Chicken Soup (meat); Potato and Leek Soup (vegetarian), Fresh Bread, Salad, Dessert
WEEK 4: Chicken Cordon Bleu: Baked chicken stuffed with ham and cheese, coated with crunchy bread crumbs.
Comes with: Italian Wedding Soup (meat); Minestrone Soup (vegetarian), Fresh Bread, Salad, Dessert
WEEK 5: Fish Tacos with Cilantro-Lime Slaw, slow-cooked Black Beans, and Spanish Rice.
Comes with: Butternut Squash Soup (chicken broth); Roasted Squash Soup (vegetable broth), Fresh Bread, Salad, Dessert
WEEK 6: Beef Wellington: Beef Tenderloin surrounded by duxelles and Parma ham, wrapped in Puff Pastry.
Comes with: Handmade Ravioli with Sausage Soup (meat); Tomato Soup with Handmade Basil Ravioli (vegetarian), Fresh Bread, Salad, DessertComes with: Fresh Bread, Salad, and Dessert