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Fall Menu

fall selections // 

 

Roasted cauliflower quiche with pancetta, gruyere-goat cheese blend, and truffle oil

Kale salad with almonds, dates, and Parmesan

Yucatan shrimp in a spicy cilantro-lime butter sauce

Curried cauliflower stew with couscous and chickpeas, served with lime-cilantro yogurt sauce and sliced almonds

Beet and endive salad with walnuts, goat cheese, sherry vinaigrette 

 

nibbles, appetizers, and vegetable sides // 

 

Cucumber raita with naan bread

Hot spinach and artichoke dip, Parmesan cream cheese, red pepper flake, served with tortilla chips

Garlic-rubbed crostini with Boursin cheese and tomato-mango relish

Chipotle pork and veal meatballs with bacon, served with chipotle-lime dipping sauce

Chilled green beans, served with lemon aioli for dipping

Broiled asparagus with lemon anchovy breadcrumbs, parsley, goat cheese

Roasted broccoli with tahini-garlic sauce

Broccoli salad with sesame, cumin seeds, and garlic

Loaded tater tots with sriracha ranch dressing, cotija cheese, sliced radish, scallions, red onions, Mexican crema

Chilled baby Yukon Gold potatoes with basil-garlic aioli dipping sauce

Toast with anchovy butter, Marcona almonds, Manchego cheese, assorted olives, smoked salmon, grapes

Deviled egg salad with anchovies and hot smoked paprika on toast, served with chilled green beans and lemon aioli

 

salads //

 

Crunchy vegetable salad with feta, mint, and sunflower seeds

Romaine and butter leaf salad with garbanzo beans, sliced radishes, toasted pine nuts, shaved Parmesan cheese, creamy Italian dressing

Charlie Bird’s farro salad with pistachios, shaved Parmesan cheese, arugula, cherry tomatoes, sliced radishes

Spinach and strawberry salad, sunflower seeds, pickled shallots, goat cheese, creamy balsamic vinaigrette

Cumin and turmeric-spiced lentil salad, toasted hazelnuts, dried cherries, goat cheese, cilantro

Tomato and fresh mozzarella cheese Caprese salad, creamy pesto sauce, lemon-olive oil drizzle

Papa a la huancaína (Peruvian potato salad), creamy ají amarillo sauce, lettuce, hard-boiled eggs, black olives

Blueberry salad with broiled salmon, power greens, quinoa, sliced almonds, feta cheese, served with orange vinaigrette 

Black bean, corn, and radish salad with cilantro and lime dressing

Esquites (Mexican corn salad), fire-roasted corn, cilantro, scallions, queso fresco, lime-garlic aioli

Celery salad with walnuts and parmesan

Raw brussels sprouts salad with manchego and walnuts

 

soups // 

 

Chupe de camarones (Peruvian shrimp soup) with corn and spicy red chiles

Crab bisque with fresh corn, green chiles, served with sourdough bread

Gingery, roasted chicken noodle soup

Creamy broccoli soup, served with Brioche rolls

Corn chowder with bacon and noodles

Creamy white bean and pancetta soup

Split pea soup with kielbasa 

 

seafood //

 

White clam pizza, finely chopped clam meat, mozzarella cheese, red pepper flakes, garlic-olive oil drizzle, on multigrain dough, topped with a lemony-arugula salad

Salmon with anchovy-garlic butter, served with creamy mashed potatoes and peas

Asian salmon meatballs with ginger, green onions, plum sauce, served with sticky white rice

Parmesan and panko crusted salmon fish sticks, served with lemon aioli

Seared salmon, green beans with walnut-parsley sauce

Smoked salmon, dill, shallot flatbread pizza with Boursin cheese

Smoked salmon, dill, goat cheese quiche

Crispy smoked salmon burger with pickled cucumbers and shallots, whipped dill cream cheese + onion bun

Fish enchiladas with pepper jack cheese, whole wheat tortillas, creamy chile verde sauce

Pan-seared fish tacos with tomato-mango salsa + spicy ají amarillo sauce

Brazilian fish stew, cod, bell peppers, tomatoes, simmered in a creamy coconut-garlic broth, served with sourdough bread

Cod potato cakes + creamy tarragon lemon sauce, served with broiled asparagus

Shrimp in yellow curry, coconut milk, cilantro, served with white rice

Olive oil and rosemary-poached shrimp with creamy polenta and roasted Brussels sprouts

Crunchy chipotle shrimp cakes with lime aioli and mango-green onion relish, served with edamame

Picante de camarones– Peruvian shrimp in creamy aji colorado sauce, served with steamed potatoes

Scallop pan roast, gin cream sauce, served with sourdough bread

 

meats //

 

Sesame chicken with cashews and dates, served with sticky white rice

Chicken breast cutlets with artichoke hearts, shallots, parsley, in a creamy Chardonnay sauce, served with couscous

Chicken stir-fry with yellow squash, red bell peppers, peanuts and chili-garlic coconut sauce, served with brown rice

Chicken tarragon with a creamy Vermouth sauce, served with steamed asparagus tips

Chicken enchiladas, accompanied with shredded lettuce and sour cream

Peruvian-braised chicken breasts and cauliflower in a light and creamy white wine sauce, served with couscous

Chicken paprikash, served with egg noodles

Chicken teriyaki, served with steamed broccoli and white sushi rice

Sweet and savory chicken drumettes, served with spicy ají amarillo sauce + boiled potatoes and corn on the cob 

Ají de gallina (Peruvian spicy chicken stew), creamy ají amarillo sauce with shredded chicken, served with rice and hard-boiled eggs

Panko and herb-crusted chicken cutlets with lemon wedges, served with chilled green beans and lemon aioli

Chile relleno with chicken sausage and quesadilla cheese, served with Greek yogurt and brown rice

Turkey Italian sausage, broccoli, and red onion thin crust pizza on multigrain dough with feta cheese

Turkey burger, red onion-jalapeño relish, avocado slice, wheat bun, accompanied with chile and cinnamon-dusted sweet potatoes

Peruvian-style pesto and spaghetti, basil-spinach blend, Parmesan cheese + albondigas

Shredded pork tenderloin with creamy lime and jalapeno sauce, tomatoes, cilantro, served with white rice

Butifarra sandwich– Peruvian braised pork shoulder with red onion-jalapeno relish, mayo, Zingerman’s baguette (I marinate pork, you braise 48 hours later)

Pumpkin chorizo chili with sweet potatoes and refried beans

Creamy pumpkin pasta bake with sausage, mascarpone cheese, tortellini, and toasted hazelnuts

Spicy chorizo, beef, and bean chili, served with tortilla chips and sour cream

Spaghetti with marinara and spicy chorizo

Chile and coconut-braised short ribs, served with creamy polenta

Braised green lentils with smoked kielbasa, served with white rice and spicy giardiniera

Asian-style lettuce wraps with pork, shrimp, and oyster sauce, served with sweet chili sauce 

 

vegetarian //

 

Southwest black bean, corn, and butternut squash enchiladas with pepper jack cheese, creamy bechamel sauce

Savory black bean cakes with tomato-corn salsa + cilantro-lime aioli, served with couscous

Chipotle and poblano black bean burgers, muenster cheese, chipotle aioli, wheat bun

Black bean, corn, pepper jack cheese quesadillas with lime-cilantro aioli

Butternut squash, black bean, corn cakes with basil aioli + sourdough bread

Black bean, butternut squash, and quinoa casserole + feta cheese

Sweet potato, black bean, and spinach taquitos, served with sour cream + avocado

Smashed black bean, whipped feta, and zucchini triple stack quesadillas

Chickpea patties with smoked paprika and feta cheese + Greek yogurt and cucumber-red onion relish, served with couscous

Chickpea, Swiss chard, feta quesadillas

Warm lentil salad with broccoli, napa cabbage + feta cheese

Roasted butternut squash and goat cheese thin crust pizza on multigrain dough

Marinara sauce with zucchini “noodles,” Pecorino Romano, fresh parsley

New Mexico chile + cumin-spiced butternut squash tacos with cilantro-lime sauce

Cauliflower and broccoli stir-fry with tofu and sriracha-spiked peanut sauce, served with brown rice

Roasted cauliflower gratin with tomatoes and goat cheese

Carroty mac and cheese

Polenta al forno with spinach, ricotta, and fontina

Wild mushroom quesadillas with Oaxaca cheese, served with tomatillo sauce