Wednesday, 8.15
Coconut Shrimp Summer Salad: Organic Heirloom Tomatoes, English Cucumbers, Hass Avocado, Burrata di Bufala, White Nectarines, Buttermilk Chive Dressing, Harvest Greens, and Ciabatta.

Thursday, 8.16

Yellowfin Tuna Ceviche Street Tacos. With Hass Avocado, Pickled Poblano Peppers, Cilantro Microgreens, and Chili Threads on grilled sweet wheat tortillas. Accompanied with Jicama-Orange Salad.

Friday, 8.17

Cattlemen’s Choice Flatiron Steak Stroganoff with Wild Mushrooms and tangy dill sour cream sauce served over Pappardelle Egg Noodles. Accompanied with organic mixed field greens side salad and ciabatta roll.

Saturday, 8.18

Creekside Gumbo: Tiger Shrimp, All Natural Chicken Breast, and Jalapeno-Elk Sausage in Dark Roux Cajun Sauce served over steamed White Rice. Accompanied with fresh baked ciabatta.

Sunday, 8.19

Orecchiette with Creamy Vodka Sauce, Sweet Peas, and Fresh Herb Ricotta. Accompanied with Organic Harvest Greens side salad and Garlic Bread.

Monday, 8.20

Palisade Peach and Roasted Garlic Tandoori Naan Panzanella Salad with Stracciatella, Toasted Marcona Almonds, and Dukkah.

Tuesday, 8.21

Crispy Buffalo Cauliflower Salad: Crumbled EWE CALF to be KIDding Triple Milk Blue Cheese (Wisconsin’s Award Winning Hook’s Family Cheese Company), Celery Microgreens, Chives, Grilled Baby Carrots, Organic Harvest Greens and Creamy Tarragon Vinaigrette. Accompanied with grilled focaccia wedges.