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garlicky roasted fingerling potatoes
yukon potatoes roasted with a generous portion of garlic, parsley, lemon and onion

accordion potatoes
with multiple slices to create a crispy outside with fluffy center

smashed potatoes
creamed with buttermilk

double baked ranch potatoes
with fresh herbs and creamy mascarpone cheese

sweet potato gratin
with three cheeses and baked to a golden brown

jasmine wild rice
with dried apricots and toasted almonds

asparagus risotto
with a touch of lemon

creamy fusilli
tossed with mushroom, sun dried tomatoes, spinach and capers

classic macaroni and cheese
prime selection of cheeses, baked to a perfect golden brown


asparagus spears
seasoned with lemon zest and garlic

seared bok choy, baby eggplant and mushrooms
with shallot, garlic, and lemon

mustard and herb marinated market vegetables
seasonal local vegetables tossed in a light marinade

haricot verts
with walnuts and lemon vinaigrette

grilled garden vegetables
zucchini, squash, tomato, onions and mushrooms with basil

baby vegetables
classically steamed

broccoli gratin
layered with creamy cheeses

roasted rosemary root vegetables
carrots, butternut squash, parsnip, onion and potato

roasted chilies, potatoes, peppers, onions, corn and squash


huntington salad
field greens with green apples, crispy pancetta and roasted almonds tossed in a light shallot vinaigrette

classic caesar salad
romaine hearts, with parmesan cheese and creamy dressing served with garlic croutons

herbed salad
chervil, parsley, tarragon and chives mixed with bibb lettuce, walnuts and roquefort cheese crumbles tossed in a red wine vinaigrette

newport wedge
topped with diced tomatoes, crumbles of bacon and blue cheese

figgy salad
arugula, baby spinach, goat cheese and crispy prosciutto with fig vinaigrette

roasted beet and walnut salad
spinach, basil and endive, tossed with an orange honey dressing

orange and fennel salad
with cerignola olives and arugula in citrus vinaigrette

panzanella salad
grilled croutons with baby greens, heirloom tomatoes, cucumbers, mozzarella, red onion, basil and red wine vinaigrette

shiitake and edamame salad
tossed with field greens, sesame seeds with a citrus miso vinaigrette

fusilli salad
with sun dried tomatoes, olives and bocconcini mozzarella

lemony lentil salad
tri-colored lentils with parsley and thyme, in a garlic lemon vinaigrette

israeli couscous salad
with green beans, walnuts, feta and cucumbers in basil vinaigrette

fruity salad
seasonal fruits, including berries and melons in a citrus mint dressing