Roasted acorn squash stuffed with wild rice, marinated lentils, sautéed spinach & sun dried cherries, topped with toasted pecans and an herbed coulis

Acorn Squash

Orzo pasta with roasted butternut squash and sweet potato, shaved Brussels, crispy bacon, toasted pecans & dried cranberries in a maple Dijon vinaigrette

Autumn Orzo

Catering

EST. SMOOTH

BATCH Dick

RUM SIPPIN WHISTID

SMALL TENNES

Checker Bar

ECLIPSE EST GEOR RITTENHO FORE

MOUNT GA

Barbados Run

HENDRIC Sour

Walk-ins are always welcome for parties of 15 or less.

Walk-ins welcome

Please give us an end time in the Description / Requests box for a more detailed quote.

End Time Request

Plan your next event for 16 or more guests with us. From the delicious cuisine to the perfect setting, we'll take care of all the details to make your meeting or party a success.

Group Reservations

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Fish & Chips

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Creamy hummus served with crispy pita chips & crudite

Garlic Hummus (V)

Soft pretzel bites served with a traditional Michigan style horseradish pub cheese

Pretzel Bites & Pub Cheese (V)

Preheat the Oven

Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and black pepper.

Prepare the Squash

Place the acorn squash halves cut side down on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender.

Roast the Squash

In a saucepan, bring 4 cups of vegetable broth to a boil.

Prepare the Broth

Add the wild rice to the boiling broth, reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.

Cook the Wild Rice

In a separate pot, cook the lentils in boiling water for about 20-25 minutes until tender. Drain and set aside.

Cook the Lentils

Once cooked, combine the wild rice and lentils in a large bowl. Stir in the sun-dried cherries.

Combine the Rice and Lentils

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Add Spinach

Add the sautéed spinach to the bowl with the wild rice and lentils. Mix well to combine.

Combine with Rice and Lentils

In a blender or food processor, combine fresh basil, parsley, minced garlic, lemon juice, 3 tablespoons of olive oil, salt, and pepper.

Blend the Ingredients

Blend until smooth and adjust seasoning to taste. If needed, add a bit of water to reach desired consistency.

Blend Until Smooth

Remove the roasted acorn squash from the oven and fill each half with the wild rice, lentil, and spinach mixture.

Stuff the Squash

Drizzle the herbed coulis over the stuffed acorn squash.

Top with Coulis

Sprinkle toasted pecans on top of the stuffed squash for added crunch.

Add Toppings

Serve warm as a hearty and nutritious dish. Enjoy!

Serve

Acorn squash

Olive oil

Salt

Black pepper

Wild rice

Lentils (green or brown)

Vegetable broth

Sun-dried cherries

Fresh spinach

Garlic, minced

Fresh basil

Fresh parsley

Lemon juice

Pecans, toasted

Preheat your oven to 400°F (200°C). Toss the diced butternut squash and sweet potato with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Roast Butternut Squash and Sweet Potato

While the squash and sweet potato are roasting, rinse the Brussels sprouts and shave them thinly using a mandoline or a sharp knife.

Shave Brussels Sprouts

In a large pot of salted boiling water, cook the orzo pasta according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.

Cook Orzo Pasta

In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels, reserving a tablespoon of the bacon fat.

Cook Bacon

In a small bowl, whisk together the reserved bacon fat, olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.

Prepare Maple Dijon Vinaigrette

In a large bowl, combine the cooked orzo, roasted butternut squash, sweet potato, shaved Brussels sprouts, crispy bacon, toasted pecans, and dried cranberries. Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine.

Mix Everything Together

Serve the Autumn Orzo warm or at room temperature, and enjoy!

Plate and Serve

Orzo pasta

Butternut squash, diced

Sweet potato, diced

Brussels sprouts, shaved

Bacon, chopped

Pecans, toasted and chopped

Dried cranberries

Maple syrup

Dijon mustard

Apple cider vinegar

Slice the baguette into 12 equal pieces. Toast the slices until golden brown. Top with diced tomatoes, basil, olive oil, and balsamic vinegar.

Prepare Bruschetta

In a food processor, combine chickpeas, tahini, lemon juice, garlic, and olive oil. Blend until smooth. Serve in a bowl with a drizzle of olive oil on top.

Make Hummus

Select a variety of fresh vegetables such as carrots, cucumbers, bell peppers, and cherry tomatoes. Arrange them artistically on a large tray with a bowl of hummus in the center.

Arrange Vegetable Platter

Marinate the chicken in olive oil, garlic, and herbs for at least 1 hour. Preheat the grill to medium-high heat and grill for 6-8 minutes on each side or until cooked through.

Grill Chicken

Layer cooked lasagna noodles with ricotta cheese, spinach, marinara sauce, and mozzarella cheese in a tray. Bake at 375°F (190°C) for 45 minutes or until bubbly.

Prepare Vegetarian Lasagna

Cook quinoa according to package instructions. Once cooled, mix with chopped vegetables like bell peppers, cucumbers, and parsley. Dress with olive oil and lemon juice.

Make Quinoa Salad

Follow your favorite chocolate cake recipe. Bake in a preheated oven according to the recipe instructions and allow to cool before serving.

Bake Chocolate Cake

Make or buy a tart shell. Fill with pastry cream and top with a variety of fresh fruits like strawberries, kiwi, and blueberries.

Prepare Fruit Tart

Brew tea bags in boiling water. Once cooled, add ice and sweeten to taste. Serve in pitchers.

Prepare Iced Tea

Chill assorted sodas in the refrigerator. Arrange them in a cooler or on a table for easy access.

Arrange Assorted Sodas

Bruschetta

Hummus

Vegetable Platter

Grilled Chicken

Vegetarian Lasagna

Quinoa Salad

Chocolate Cake

Fruit Tart

Iced Tea

Assorted Sodas

Peel and slice the frozen bananas into smaller pieces, about 1-inch thick for easier blending.

Prepare the Ingredients

Measure out the almond milk, peanut butter, cocoa powder, vanilla extract, and honey/maple syrup.

Gather the Ingredients

In a high-speed blender, add the frozen bananas, almond milk, and peanut butter. Blend until smooth and creamy, scraping down the sides as necessary.

Blend the Base Ingredients

Once the base is smooth, add cocoa powder, vanilla extract, and honey/maple syrup. Blend again until all ingredients are fully incorporated.

Add Flavor Enhancers

Pour the smoothie into chilled glasses or bowls. If desired, top with chopped nuts, sliced strawberries, and chia seeds for added texture and flavor.

Serve the Smoothie

Serve immediately and enjoy your delicious EST. SMOOTH smoothie!

Enjoy

Frozen Bananas

Almond Milk

Peanut Butter

Cocoa Powder

Vanilla Extract

Honey or Maple Syrup

Chopped Nuts

Sliced Strawberries

Chia Seeds

In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and drain on paper towels.

Cook the Bacon

In the same skillet, add the finely chopped onion and cook until translucent. Add the minced garlic and sauté for an additional minute.

Sauté the Onion and Garlic

In a large mixing bowl, combine the ground beef, ground pork, cooked bacon, sautéed onion and garlic, salt, black pepper, paprika, Worcestershire sauce, egg, and bread crumbs. Mix well until all ingredients are combined.

Mix Ingredients

Shape the meat mixture into large, elongated patties resembling hot dogs.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 5-7 minutes on each side, or until they reach an internal temperature of 160°F (70°C).

Cook the Patties

Once cooked, place the patties on a bun, and top with ketchup, shredded cheddar cheese, sliced pickles, and mustard to taste.

Serve immediately while hot, and enjoy your BATCH Dick!

Ground beef

Ground pork

Onion, finely chopped

Paprika

Worcestershire sauce

Bread crumbs

Ketchup

Cheddar cheese, shredded

Pickles, sliced

Mustard

Select a chilled cocktail glass or a rocks glass and set aside.

Prepare the Glass

In a mixing glass, add the mint leaves and gently muddle them with a muddler or the back of a spoon to release their oils. Be careful not to tear them too much.

Muddle Mint

To the mixing glass with the muddled mint, add the dark rum, fresh lime juice, simple syrup, and Angostura bitters.

Combine Ingredients

Fill the mixing glass with crushed ice and stir gently for about 15-20 seconds to combine and chill the ingredients.

Add Ice

Strain the mixture into the prepared glass filled with fresh crushed ice. Garnish with a lime wheel and a sprig of mint.

Strain and Garnish

Serve immediately and enjoy your refreshing Rum Sippin Whistid!

Dark Rum

Fresh Lime Juice

Simple Syrup

Angostura Bitters

Mint Leaves

Lime Wheel

Mint Sprig

Crushed Ice

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Acorn Squash

Autumn Orzo

Catering

Est. Smooth

Batch Dick

Rum Sippin Whistid

Small Tennes

Checker Bar

Eclipse Est Geor Rittenho Fore

Mount Ga

Barbados Run

Hendric Sour

Walk-ins Welcome