THE BOAR BOX EXPERIENCE: WEEKLY

• Chicken Tortellini Brodo 

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• Cauliflower Puree, caramelized florets, croutons

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• Green Chili Veggie or Green Chili Pork Stew

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• Mushroom and Barley Soup

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• Mulligatawny 

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• Country Vegetable Soup

• Marinated Half Chicken - green chili bbq sauce

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• Herb Marinated Chicken Paillard - tomato-preserved lemon sauce

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• Skin-On Pan Roasted Chicken Breast - delicata squash sauce, local mushroom duxelle

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• Ginger-Black Garlic Pork Tenderloin - plum char siu bbq

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• Tomahawk Pork Chops -  green olive and roast pepper relish (+5pp)

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• Local Pork Schnitzel - relish cream, lemon

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• Local Beef Goulash - fried onions, green olives, paprika crema

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• Chef’s Bar Steak - pimento chimichurri(+$6pp)

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• Filet Mignon or NY Strip Steak (+$20pp)

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• Herb and Preserved Lemon Roast Rack of Lamb (+$15pp)

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• Marinated Salmon - lemon tahini sauce

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• Crispy Marinated Scratch Tempeh - spicy ginger mayo

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• Black Bean Quinoa Falafel - tzatziki and hot sauce

• Twice Baked Potato or Sweet Potato

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• Potato Gnocchi, Sage - brown butter, parmesan

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• Scratch Rice A Roni (GF)

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• Biryani Vegetable Rice 

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• Chickpea Polenta Cakes

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• Mushroom and Roast Veggie Spaetzle

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• Roast Fingerling Potato, Garlic, Lemon, Herbs

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• Kamut, Artichoke, Carrot, and Pimento Pilaf

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• Broccoli, Tomato-Caper Relish

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• Green Beans with Shallots

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• Sauteed Local Greens, Garlic and Chili

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• Berber Spiced Roast Cauliflower

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• Eggplant-Squash Salad

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• Local Creamed Spinach

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• Citrus Garlic Roasted Beets

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• Fluffy Quinoa, Cranberries, Leeks