Yes, we cater! An abbreviated corporate and social catering menu can be found in the section, “our current menu”. Please call us so we can customize a menu for you-703-549-5545.
Menu for Wednesday, March 10, 2010
Special sandwich today:
House roasted corned beef and swiss on our local baker’s rye bread
Seasonal beverages:
Iced tea (caf/decaf) infused with mint
Iced organic coffee (caf/decaf)
Hot soups today:
Tomato with fresh basil*
Sweet potato and apple bisque
Entrees:
Beef brisket braised in Guinness beer and onions on a bed of rustic mashed potatoes
Crabcakes with roasted red pepper sauce (baked not sauteed)
BBQ chicken breast with Chef Lou’s bbq sauce
Almost spring salad with mixed greens and strawberries, prosciutto, goat cheese and toasted almonds and a maple balsamic vinaigrette on the side
Savory tart of sauteed mushrooms and shallots with briecheese
Crustless quiche with broccoli, parmesan and cheddar cheese*
House salad of mixed greens with tomatoes, housemade croutons and roasted sunflower seeds. Try it with an 8 oz soup for a light lunch.
Baby spinach salad with toasted pecans and dried cranberies with house made gorgonzola dressing. Try it with an 8 ox. soup for alight lunch.
Hummus with cumin with grilled local wheat pita bread
Sides:
Marinated and grilled vegetables*
Cucumber salad with capers, red onions, tomatoes and feta*
3 citrus salad with red onions, mint and a drizzle of sherry wine vinaigrette
Roasted carrots and fennel with brussels sprouts and apple wood smoked bacon*
Roasted sweet potatoes with black beans, onions, sweet red peppers and a dash of lime zest, chipotle and balsamic vinegar*
Cheese grits with cheddar and garlic*
Marinated red bliss potato salad with rosemary*
Desserts:
Butterscotch pudding with Irish whiskey and a dollop of whipped cream*
Assorted cupcakes
Double chocolate snacking cake with chocolate ganache glze
Assorted cookies (our macaroons are gluten free) and espresso brownies
* Gluten free-although we don’t work in a gluten free kitchen
