SUSTAINABILITY WEEKEND MEALS

TCF Kitchen for meals

Friday Lunch, May 31st
Prepared by RC & Janie Schroeder

RC’s Ultra Supreme Pizza (Veggie Choices Available)
Heavenly Tossed Salad with Homemade Dressing
Blackberry  Cobbler w/ Ice Cream
Iced Tea, Plain or Sweet
Coffee, Regular or Decaffeinated
$12/person

Saturday Lunch, June 1st
Prepared by Kate Matheson Fosler

Herb-Crusted, Blue Cheese- & Bacon-Stuffed Chicken Breast
Mixed Wild Greens
New Potatoes in Parsley Lemon Butter Sauce
Marinated Veggie Salad
Herb Biscuit
Gluten-Free Peanut Butter Cookie
Iced Tea, Plain or Sweet
Coffee, Regular or Decaffeinated
$12/person

Farm-to-Table Saturday Night Candlelight Dinner
Prepared by Patricia Stewart  (Every item on dinner menu is naturally-grown, naturally-raised and lovingly prepared at Star Gap Farm!)

Trish’s Pasture -Raised & -Fed Beef Cube Steak in French Onion Sauce
Oven-Roasted Herb Potatoes
Corn Bread Salad (Home Grown & Ground Corn Meal)
Squash Casserole
Home-Baked Bread
Fresh-Picked Pumpkin Cupcakes with Home-Made Cream Cheese Frosting
Iced Tea, Plain or Sweet
Coffee, Regular or Decaffeinated
$25/person

Sunday Lunch, June 2nd
Prepared by Patricia Stewart

Grilled Marinated Pork Tenderloin on Herb-Buttered Bun
Fresh Cucumber Salad
Garden Spinach Squares
Creme-Filled Lemon Cake
Iced Tea, Plain or Sweet
Coffee, Regular or Decaffeinated
$12/person

To reserve your spot for any one – and/or all – of the meals, call 870-269-8397…ASAP! Time’s running out! Our cooks need to know! : )

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