Weekly Menu

Molly Ward Gardens Weekly Menu

~October 14 – October 17~

~Cream of Duck Soup~


A blend of carrots, celery, onions, garlic, mushrooms, tomatoes, bacon, currants, cream, brandy, port, red wine and herbs. Topped with blueberry relish and sliced Muscovy duck breast

~Spinach Salad~


Spinach, bacon, mushrooms, red onions, hardboiled eggs, Parmesan cheese and warm mustard vinaigrette

~Ahi Tuna~


Grilled tuna over grilled pineapple with Chimichurri sauce

~Black Soybean Risotto~


Arborio rice with black soybeans, spelt berries, spinach, onions, garlic and sage

~Chicken Piccata~


Chicken breast pounded flat, dusted in flour and fried in olive oil. Served with Panzanella bread salad (bread, tomatoes, cucumbers, peppers, capers and herbs) and lemon caper sauce

~Sea Scallops~


Seared scallops with wild rice, bok choy, wasabi crema and sesame seeds



Seared sablefish with pan-fried potatoes, snap peas and red coconut curry

~Wagyu Prime Filet Mignon~


Grilled filet mignon with pan-fried potatoes, green beans, Roquefort bleu cheese crumbles and balsamic drizzle

~Selection of Desserts~

$8.50 each