Sizzling Summer Specials
This summer, we’re excited to unveil a collection of specials designed to ignite your taste buds.
Forget the usual summer BBQ offerings; our chefs have enhanced the grilling experience by incorporating smoky, wood-grilled meats, hearty vegetables, fresh grains, and lively, tangy flavors. Additionally, we are showcasing the finest midwestern produce with seasonal ingredients from local farms, including our vegetarian zucchini medallion main course and the fresh melon in our farro salad sourced from our friends at Nichols Farm.
Whether you’re planning your next office event or hosting a celebration at home, get ready for these specials that are sure to be instant crowd-pleasers, sparking excitement and anticipation among your guests.
LUNCH & DINNER MENU
Available June, July, August
$29.00 Per Person, Minimum 10 People
Mains | Choose Two
Wood-Grilled Chicken Thighs
Sesame, Cilantro, Sweet Chili-Pineapple Glaze
–or–
Smoked Beef Brisket
Chipotle Chimichurri
–or–
Grilled Zucchini Medallions
Nichols Farm Zucchini, Crispy Onions, Red Pepper Coulis
–with–
Artisan Greens Salad
Shaved Fennel, Shredded Parmesan, Raspberries, Balsamic-Raspberry Vinaigrette
–and–
Farro Salad
Heirloom Tomatoes, Nichols Farm Summer Melon and Pickled Ginger-Lime Vinaigrette
DESSERT ADD-ON
Petite Peach Pie Turnover $2.95 each
READY TO ORDER?
Whether you’re a cherished client intrigued by our latest offerings or a dedicated food enthusiast curious to explore gourmet cuisine insights, we welcome you to ‘Behind the Menu.’ Join us for a brief Q&A session where we connect with our skilled culinary team to unveil the inspiration and seasonal flavors behind our summer drop-off specials.
Q. What inspired the creation of this new menu?
We were really excited by the success of our summer drop-off specials last year, which were so popular it became a permanent option on the menu. This year, we wanted to dive deeper into bold flavors and combinations. We wanted to bring in that summer smokiness with a twist on familiar favorites.
Q. How did you approach selecting ingredients for this menu?
We take inspiration from the ingredients provided by local growers. For example, the Japanese melons from Nichols Farm add a fresh twist to our Farro Salad and complement the ginger-lime dressing. We also wanted to showcase the zucchini, also sourced from Nichols Farm, as a summer vegetarian main dish.
Q. What techniques or cooking methods did you incorporate into these dishes?
It’s summertime so of course grilling is on our mind! We wanted to capture the outdoor vibes with those techniques, so bringing in wood-grilled and smoked proteins that bring out that charred flavor was key.
Q. Any standout favorites on this seasonal menu?
Our menu is full of unexpected flavor combinations that keep things interesting, so it’s difficult to choose just one! As a whole, we love mixing sweet and sour elements, along with tangy vinegar and zesty ginger – we feel like those flavors added a whole new dimension to our dishes making this an exciting menu to release.
