EGG ROLLS

salted pretzels, spicy mustard & warm cheese sauce

PRETZEL BITES

romaine, roasted tomatoes, gluten-free quinoa tabouli, marinated chickpeas, cucumber, olives & feta with house made lemon oregano dressing

REALLY GREEK SALAD

Fresh organic romaine, parmesan cheese, house made croutons and dressing. Add Organic Chicken Breast

CAESAR

chicken, nitrate free bacon, cherry tomatoes, organic hard boiled eggs, avocado & cucumbers with a blue cheese dressing.

PEOPLES COBB

-mixed greens, Manchego, pistachios, blush vinaigrette

GARDEN GREEN SALAD

Spring mix, cranberries, pecan, goat cheese, balsamic dressing

PEOPLES SALAD

Triple cream brie, crispy puff pastry, spiced mango chutney

BAKED BRIE BITE WITH MANGO CHUTNEY

DEVILED EGGS

sesame, soy marinated tuna, avocado cream, pickled peppers, radish sprouts

TUNA TATAKI

grilled naan, pita triangles, olives, house-made hummus, tzatziki, white bean dip, marinated feta & artichokes, mushrooms, roasted peppers, sliced cucumbers

MEDITERRANEAN PLATTER

with naan bread * can make GF with tortilla chips

SPINACH & ARTICHOKE DIP

tortilla chips, guacamole, & pico de gallo

GUACAMOLE & SALSA

CRUDITE

SEASONAL FRUIT

domestic & imported cheese served with berries, nuts & crackers

ARTISANAL CHEESE TRAY

cured meat, olives, pickled vegetables & assorted crackers

ARTISANAL MEATS TRAY

cured meats, cheese, pickled & roasted veggies served with assorted crackers

ANTIPASTO PLATTER

Wear gloves if desired. Cut off stems and slice each jalapeño in half lengthwise. Use a small spoon to remove seeds and membranes (remove more for less heat). Pat halves dry with paper towel and finely dice enough to measure about 1 cup diced jalapeño (approx. from 8–10 halves). Reserve a few small rings for garnish if desired.

Prepare jalapeños

Cut bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp, about 6–8 minutes. Transfer to paper towels to drain and cool. Reserve 1 tablespoon of the rendered bacon fat and discard the rest (or save for another use).

Cook bacon

In a mixing bowl, combine room-temperature cream cheese (break into chunks), shredded cheddar, cooked and cooled bacon pieces, diced jalapeño, sliced green onions, garlic powder, salt, and black pepper. Mix with a spatula until uniformly combined and soft enough to scoop but not runny. Taste and adjust salt if necessary. Keep filling chilled until assembly if not using immediately.

Mix filling

In a small bowl whisk together 2 large eggs and 2 tablespoons water until smooth. Set aside. In a separate small bowl mix 1 tablespoon flour with 2 tablespoons water to make a thick paste (alternative: use a tablespoon of egg wash as glue).

Prepare egg wash

Lay one egg roll wrapper on a clean work surface, diamond shape with a corner facing you. Place about 1 1/2 tablespoons of the cream cheese–jalapeño–bacon mixture slightly below center. Do not overfill. Brush the top corner and edges lightly with the flour paste or egg wash.

Fill wrappers

Fold the bottom corner up over the filling, tuck snugly, fold both side corners inward, then continue rolling tightly toward the top corner. Brush the final corner with egg wash or flour paste to seal. Repeat with remaining wrappers and filling. You should get about 20–24 egg rolls depending on fill size. Place assembled egg rolls seam-side down on a tray and refrigerate for 15 minutes to firm up (helps prevent unsealing).

Roll egg rolls

Pour 1 to 1 1/2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1/2–3/4 inch depth. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of wrapper sizzles and browns in about 30 seconds when tested.

Heat oil

Working in batches of 4–6 (do not crowd), place egg rolls seam-side down into the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 2.5–3.5 minutes per batch. Use tongs to rotate gently so joints seal and all sides brown. Transfer to a wire rack set over a baking sheet or paper towels to drain. If holding multiple batches, keep finished egg rolls warm in a 200°F (95°C) oven on a wire rack.

Fry egg rolls

For baking: preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined sheet, brush each with oil, and bake 15–18 minutes, turning once halfway, until golden and crisp. Baking yields slightly less crisp exterior than frying.

Alternative baking method

Transfer warm egg rolls to a serving platter. Sprinkle chopped cilantro over the top if using and garnish with reserved jalapeño rings. Serve with ranch or chipotle ranch and lime wedges on the side. Provide tongs and small plates for a buffet presentation.

fresh jalapeños

cream cheese (full fat), room temperature

sharp cheddar cheese, shredded

smoked bacon

green onions, thinly sliced

garlic powder

salt

black pepper, ground

egg roll wrappers (8 x 8 inch)

large eggs

water

all-purpose flour

vegetable oil (for frying)

chopped cilantro

ranch dressing or chipotle ranch

lime wedges

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp fine salt. Whisk to combine. Add 1 1/2 cups warm water (about 110°F / 43°C) and 2 tbsp melted butter. Mix on low speed until dough forms, then increase to medium and knead 4–6 minutes until smooth, elastic and slightly tacky. If the dough is very sticky, add up to 2 tbsp additional flour, 1 tbsp at a time. If by hand, stir until cohesive and knead on a lightly floured surface 8–10 minutes.

Make the dough

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Once risen, punch down the dough and turn it onto a lightly floured surface. Divide into 2 equal pieces. Roll each piece into a long rope about 1 to 1 1/2 inches in diameter. Cut the ropes into 1- to 1.5-inch bite-sized pieces and place them on a parchment-lined baking sheet, leaving a little space between pieces for handling.

Shape and cut

Preheat oven to 450°F (230°C). In a large wide pot, bring about 8 cups of water to a gentle boil and carefully stir in 3/4 cup baking soda (bubbling will occur). Working in batches (8–12 pieces at a time), gently lower pretzel bites into the boiling baking soda solution using a slotted spoon or spider. Boil each batch for 20–30 seconds, flip once so each side gets briefly cooked, then remove and drain well on a rack or towel. Return pieces to the baking sheet seam-side up.

Baking soda dip

Whisk 1 large egg with 1 tsp water to make an egg wash. Brush each pretzel bite lightly with the wash, then sprinkle evenly with the 2 tbsp coarse kosher salt or pretzel salt.

Egg wash & salt

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, turning the baking sheet halfway through if necessary for even browning. Pretzel bites should be deep golden brown on the surface and cooked through. Remove to a cooling rack for 5 minutes before serving.

Bake

While the dough rises or during baking, combine 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1 tsp hot honey (or regular honey), 1/2 tsp sriracha, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Transfer to a serving bowl and refrigerate briefly if making ahead. Bring to room temperature before serving with warm pretzel bites.

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes to form a pale roux (do not let it brown).

Make the roux

Slowly pour in 1 cup whole milk while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and bubbles gently, about 3–4 minutes.

Add milk and thicken

Reduce heat to low. Stir in 1.5 cups grated sharp cheddar and 2 oz softened cream cheese a handful at a time, stirring until completely melted and smooth. Add 1/2 tsp yellow mustard (optional), 1/4 tsp Worcestershire sauce, 1/4 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. If the sauce is too thick, thin with 1–2 tbsp milk at a time until desired consistency is reached. Keep warm over the lowest heat or in a small slow cooker set to warm for service, stirring occasionally to maintain smoothness.

Finish the cheese sauce

Serve warm with pretzel bites alongside the spicy mustard. Reheat gently if needed; do not boil to avoid separation.

instant yeast (or active dry, proofed)

granulated sugar

fine salt

warm water (about 110°F / 43°C)

unsalted butter, melted

baking soda (for boiling solution)

coarse kosher salt or pretzel salt

egg (large) - egg wash

Dijon mustard

yellow mustard (for color/bite)

hot honey or honey

sriracha or hot sauce

apple cider vinegar

black pepper

unsalted butter

whole milk

sharp cheddar cheese, grated

cream cheese, softened

yellow mustard (optional, for flavor)

Worcestershire sauce

paprika (smoked or sweet)

Preheat oven to 400°F (200°C). Halve larger tomatoes if using cherry/grape tomatoes leave whole or halve for even roasting. Toss tomatoes with 1 tablespoon olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Spread in a single layer on a small rimmed baking sheet. Roast 15-20 minutes until skins blister and tomatoes are soft and slightly caramelized. Remove and let cool to room temperature.

prepare and roast

Place 3 tablespoons rinsed quinoa and 1 cup water in a small saucepan. Bring to a gentle boil, reduce heat to low, cover and simmer 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

cook quinoa

In a bowl combine the cooled quinoa, 1 cup finely chopped parsley, 1 tablespoon chopped fresh mint, 2 tablespoons sliced green onion, 2 tsp lemon juice, 1 tsp olive oil and a pinch of salt. Mix well and taste; adjust lemon and salt as needed. Set aside to allow flavors to meld (10 minutes).

assemble tabbouleh

In a small bowl combine 1 cup cooked chickpeas, 1 tsp olive oil, 1 tsp lemon juice, 1 tsp dried oregano, 1 minced garlic clove, a pinch of salt and pinch of black pepper. Toss to coat and let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours) to absorb flavors.

marinate chickpeas

In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon dried oregano, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust lemon, salt or sweetness if needed.

whisk dressing

Prepare the salad components: chop romaine into bite-sized pieces to measure approximately 4 cups and place in a large mixing bowl. Dice or slice enough cucumber to equal 1 cup and add to the bowl. Add 3 oz pitted kalamata olives and 3 oz crumbled feta.

Add the prepared components: spoon in the cooled roasted tomatoes (including any juices from the sheet),  the quinoa tabbouleh and the marinated chickpeas into the bowl with the greens in separate small clusters or gently tossed according to preference.

Dress and toss: Pour about half of the lemon oregano dressing over the salad (start with half to avoid overdressing). Gently toss to combine all ingredients. Taste and add more dressing to preference (reserve extra dressing to serve on the side if desired).

Finish and serve: Plate the salad onto individual plates or a large serving platter. Garnish with any additional parsley or a light drizzle of olive oil if desired. Serve immediately.

romaine lettuce

cucumber

kalamata olives, pitted

feta cheese, crumbled

cherry or grape tomatoes

extra-virgin olive oil

dried oregano

dry quinoa (rinsed)

fresh parsley, finely chopped

fresh mint, finely chopped

green onion, finely sliced

lemon juice (for tabbouleh)

extra-virgin olive oil (for tabbouleh)

salt (for tabbouleh)

cooked chickpeas (drained and rinsed if canned)

lemon juice (for chickpeas)

dried oregano (for chickpeas)

garlic, minced

salt (for chickpeas)

black pepper (for chickpeas)

fresh lemon juice

red wine vinegar

 Dijon mustard

honey or maple syrup

Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbsp olive oil, minced garlic, and 1 tsp sea salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove and let cool.

Prep and bake croutons

In a medium bowl, combine egg yolk (or 1 tbsp mayonnaise if using), minced garlic, chopped anchovy fillets (or anchovy paste), Dijon mustard, lemon juice, and Worcestershire sauce. Whisk to combine. Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking constantly to emulsify into a smooth dressing. Stir in 2 tbsp grated Parmesan, then season to taste with 1 tsp sea salt and 1 tsp freshly ground black pepper. Adjust lemon, salt, or olive oil to reach desired balance and consistency (add up to 1–2 tbsp water to thin if needed).

Make dressing

If adding organic chicken breast: pat chicken dry, brush with 1 tbsp olive oil, and season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain. Alternatively grill over medium-high heat for similar time.

Cook chicken (optional)

Tear or chop romaine into bite-sized pieces and place in a large bowl. Add about 3/4 of the grated Parmesan and most of the cooled croutons, reserving some for garnish. Drizzle 3–4 tbsp of the dressing over the lettuce (start with less — you can add more). Toss gently but thoroughly to coat leaves evenly. Taste and add more dressing if desired.

Assemble and toss

Divide the dressed romaine between plates or a serving bowl. Top with the sliced chicken if using. Sprinkle remaining Parmesan and reserved croutons over the salad. Finish with a crack of black pepper and serve with lemon wedges on the side.

Plate and finish

organic romaine hearts

parmesan cheese, freshly grated

lemon wedges

day-old crusty bread, 3/4-inch cubes

garlic clove, minced

fine sea salt

pasteurized egg yolk or mayonnaise

anchovy fillets, finely chopped (or 1 tsp anchovy paste)

grated Parmesan

freshly ground black pepper

organic chicken breast, boneless skinless

olive oil (for chicken)

kosher salt (for chicken)

black pepper (for chicken)

In a medium bowl, whisk together mayonnaise, sour cream and yogurt (or buttermilk) until smooth. Stir in 1.5 oz crumbled blue cheese, lemon juice, white wine vinegar, Worcestershire, minced garlic, salt and pepper. Taste and adjust seasoning. If you prefer a thinner dressing, add an additional 1–2 tablespoons of yogurt or buttermilk. For a silkier texture, slowly whisk in the 1 tsp olive oil. Refrigerate while assembling salad to allow flavors to meld (at least 15 minutes).

Make the dressing

Heat a skillet over medium heat. Add nitrate-free bacon slices and cook, turning occasionally, until crisp (about 8–10 minutes depending on thickness). Transfer to a plate lined with paper towels to drain and cool, then crumble or slice into bite-sized pieces.

If using raw chicken: season 2 boneless breasts lightly with salt and pepper and grill or pan-sear over medium-high heat with 1 tsp oil until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes and slice. If using rotisserie or pre-cooked chicken, slice or cube into 2 cups worth.

Prepare chicken

If you don't already have hard-boiled eggs: place 4 large eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 10 minutes. Drain and cool in ice water for 5 minutes; peel and quarter. For avocado: right before assembly, slice 1.5 avocados, sprinkle lightly with 1/4 tsp coarse sea salt (optional) to enhance flavor and prevent slight bitterness.

Prepare eggs and avocado

On a large platter or divided salad bowl, combine 6 cups chopped romaine and 2 cups mixed baby greens and toss gently to combine. Arrange the salad components in rows or sections for classic Cobb presentation: place 2 cups sliced chicken in a row, follow with crumbled bacon, quartered eggs, halved cherry tomatoes (1.5 cups), sliced cucumbers (1 cup), avocado slices, and sprinkle 3 oz crumbled blue cheese over the center or evenly across the salad.

Build the salad

Drizzle the blue cheese dressing over the assembled salad to taste (start with about 3–4 tablespoons) or serve the dressing on the side. Sprinkle chopped chives or parsley (1 tbs) over the top as a garnish. Finish with additional cracked black pepper if desired.

Dress and garnish

Toss lightly at the table or let guests portion from the platter. Serve immediately so avocado stays vibrant and bacon remains crisp.

Egg Rolls

Pretzel Bites

Really Greek Salad

Caesar

Peoples Cobb

Garden Green Salad

Peoples Salad

Baked Brie Bite With Mango Chutney

Deviled Eggs

Tuna Tataki

Mediterranean Platter

Spinach & Artichoke Dip

Guacamole & Salsa

Crudite

Seasonal Fruit

Artisanal Cheese Tray

Artisanal Meats Tray

Antipasto Platter