Weekly Menu

Molly Ward Gardens Weekly Menu

~July 28 – August 1~

~Chilled Melon Soup~


Cantaloupe, lemon, white wine and fresh mint

~Thai Green Papaya Salad~


Shredded green papaya, carrots and cabbage tossed in a Thai dressing. Topped with cherry tomatoes, peanuts, lime and cilantro

~Caprese Salad~


Heirloom tomatoes, Burrata Mozzarella cheese, fresh basil, olive oil and balsamic reduction

~Stuffed Zucchini~


Zucchinis stuffed with mushrooms, tomatoes, onions, garlic, cheeses, herbs and panko. Served with herb rice and Romano beans

~Roasted Chicken Breast~


Roasted chicken with seared polenta cake, garden vegetables and walnut pesto

~Alaskan Halibut~


Seared halibut with pan-fried potatoes, garden vegetables and blueberry mango salsa

~Thai Crab & Prawn Cakes~


Dungeness crab, Gulf prawns, Thai chilies, onions, garlic, cilantro and panko made into cakes and seared. Served over wok tossed garden vegetables and Udon noodles in a soy ginger sauce. Topped with scallions, cilantro, lime and sweet chili sauce

~Wagyu Prime Filet Mignon~


Grilled filet mignon topped with Portobello mushroom cap and Gorgonzola cheese. Served with pan-fried potatoes and garden vegetables

~Rotating Desserts~