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Full Meal Menu:
Dates: July 8 - August 12, 2025
WEEK 1:
Basque Txangurro (Dungeness crab caught in the Waldport Bay and simmered with tomato on an open faced pastry). Served with roasted artichoke, asparagus and Yukon Golds.
Comes with: Creamy Lemon Chicken or Creamy Lemon Asparagus Soup, Fresh Bread, Salad, Dessert
WEEK 2:
Pincho ribs w/sherry glaze - Baby Back ribs grilled low and slow in a smoked paprika rub and finished with a light sherry glaze. Served with vegetable skewers.
Comes with: Beef and Farro or Yukon Gold, Farro, and Rainbow Chard Soup, Fresh Bread, Salad, Dessert
WEEK 3:
Custom Pizzas- These 14” pizzas are made using my recipes for the dough, cheese, and sauces. Topped with GTF veggies, pepperoni, coppa, and olives. They will be delivered baked unless you request them unbaked.
Comes with: Creamy Tomato Basil Soup, Fresh Bread, Salad, Dessert
WEEK 4:
Roasted Pork Tenderloin - Italian herbed tenderloin seared and baked served with creamy lemon caper sauce over green beans and Yukon Golds.
Comes with: Ginny Filbert's Italian Sausage Soup or Pesto Minestrone, Fresh Bread, Salad, Dessert
WEEK 5:
Caramelized Onion, Mushroom, and Gruyere Hand Pies - Flaky pie crust filled with a balanced blend of caramelized onion, umami-laden oyster and cremini mushrooms, nutty Gruyère, aromatic white wine, and earthy herbs.
Comes with: Clam Chowder or Corn off the Cob Chowder, Fresh Bread, Salad, Dessert
WEEK 6:
Coffee Rubbed Spare Ribs - Hand picked roasted Colombian coffee beans from Keene's farm blended with herbs and rubbed on Silvernail Farms spare ribs. Served with roasted vegetables.
Comes with: Summer Chili or Cuban Black Bean Chili, Fresh Bread, Salad, Dessert
