Saturday’s Menu: March 5, 2016
Alder wood smoked chicken, baby red butter leaf lettuce, avocado, sesame‐ginger vinaigrette (fresh ginger, sesame seeds, rice wine vinegar, avocado oil, sea salt), black sesame seeds.
Baby spinach and flat leaf parsley, roasted root vegetables (sweet potato, parsnip, carrot, evoo, sea salt), quinoa, rosemary vinaigrette (evoo, fresh lime juice, real maple syrup, fresh chives, rosemary, sea salt).
Baby kale, radicchio, roasted red cabbage, roasted purple sweet potato, toasted pumpkin seeds, maple‐balsamic vinaigrette (evoo, real maple syrup, balsamic vinegar, sea salt). Goat cheese on the side.
Organic grape clusters.
Triple coconut bars (coconut flour/oil/milk, eggs, agave, vanilla extract, sea salt).
Sunday’s Menu: March 6, 2016
Roasted rosemary‐lemon wild Alaskan sockeye salmon on a bed of arugula with wild rice. Drizzled with pine nut pesto (evoo, pine nuts, fresh basil, white wine vinegar, sea salt).
Baby butter leaf lettuce, hard boiled free range eggs, celery root, artichoke hearts, peas, capers, fresh tarragon, dill and chives, creamy fennel dressing (Earth Balance mayo, Dijon mustard, fennel seeds, fresh lemon juice, sea salt).
Baby kale, cumin‐roasted cauliflower, cucumber, parsley, mint and cilantro, tahini dressing (sesame tahini, lemon juice, evoo, sea salt). Sheep’s milk feta cheese on the side.
Organic honeycrisp apple slices.
Cashew butter cookies (coconut flour, almond flour, honey, cashew butter, eggs, ghee).
The Lamb’s Table was founded in 2009 by owner chef Jamie Snell. The business grew entirely from word-of- mouth and personal recommendations, including relationships with venue owners and nonprofit organizations. The Lamb’s Table remains a boutique catering company, emphasizing personal service and seasonal, homemade food.