Dead On The Creek
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DINNER MENU 2011By Chef Olan
FRIDAYUncle John’s greens Sesame, lemon & garlic green beans Red cabbage, sunflower seeds, diakon, carrot slaw Yellow gingered vegetable curry Sweet brown rice Cucumber raita & Grilled beef, pork, lamb & fish to be caught
SATURDAYUncle John’s greens Balsamic roasted beets Heirloom tomatoes, basil, parmesan Orzo, feta, mint White beans, sage, roasted garlic & kale Five lily quinoa Fire roasted summer vegetables & Grilled beef, pork, lamb & fish to be caught
SUNDAYUncle John’s greens Southwest spiced fire roasted squashes Cumin, lime & cilantro black beans Salsas verde & fruit fresca Pico de Gallo, roasted corn salsa Sweet onion & chipolte tater salad Spanish rice & Grilled beef, pork, lamb & fish to be caught
MONDAYUncle John’s greens Tomato & cucumber salad Penne pasta, sundried tomatoes, kale, mushrooms, parmesan Chef’s leftover surprises & Grilled beef, pork, lamb & fish to be caught
All vegetables, fruit, grains & legumes are organic or beyond Meats are pasture-raised & local Fish are wild-caught
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