April Drop-Off Dinner

As you know, each month our Seasonal Menu changes. Last April our menu looked like this. After consulting with our Produce Sourcing Manager, our Chef Matt has tweaked a few things here and there. To see the whole, updated menu, go here.

I order our Drop-Offs all the time. They are so easy, healthy, and guaranteed crowd pleasers. For dinner for 12 at home, this drop-off included a Crostini Station and a salad, a couple sides, and the fish from our April Menu as follows from left to right:

Roasted Pumpkin Fregola Sarda (vegan)

With Roasted Pumpkin Puree and Garlic, JF Organic Farm Kale, Baby Radish and Radish Chips

Whole Fried Jimenez Farm Baby Brussels Sprouts and Snap Peas

With Bellwether Farm Sheep’s Milk Ricotta Cheese, Pickled Red Onions, and Avocado Vinaigrette

Windrose Farm Baby Tatsoi and Wild Mushroom Salad

With Salsa Verde Dressing, Raw Shaved Zuckerman’s Farm Asparagus, Springhill Farm Cheddar Cheese and Sliced Fat Uncle Farm Almonds

Pan Seared Wild Caught Alaskan Halibut

With Shaved White Wine Vinegar Macerated Beylik Farm Cucumbers, Roasted Rutiz Farm Leeks, and Pickled Fennel Tartar Sauce

Mexican Bean Salad

With Assorted Two Peas in a Pod Farm Shelling Beans, Cilantro and Crispy Fried Corn Tortilla Strips

Windrose Farm Baby Tatsoi and Wild Mushroom Salad

With Salsa Verde Dressing, Raw Shaved Zuckerman’s Farm Asparagus, Springhill Farm Cheddar Cheese and Sliced Fat Uncle Farm Almonds

Pan Seared Wild Caught Alaskan Halibut

With Shaved White Wine Vinegar Macerated Beylik Farm Cucumbers, Roasted Rutiz Farm Leeks, and Pickled Fennel Tartar Sauce

Ivoire Chocolate Pudding

Layers of Valrhona 35% “Ivoire” White Chocolate Pudding and Lime Curd,
topped with Pudwill Farm Blueberries and Kiwi

Photos: Yolk & Flour