To Serve: Place scallops in skillet w/1-2 T water. Warm over medium heat for 3-4 minutes. Add risotto to plan w/2 T of water. Stir continuously until texture is creamy.
Fresh-caught swordfish (sourced for CK by Jakes Seafoods), herbs, garlic, roasted fall vegetables, roasted potato, housemade “Caesar” style Tahini ranch dressing.
CONTAINS: sesame
To Serve: Place swordfish + veg. on a prepared baking sheet; warm in a 350-degree oven for 6-7 minutes. Place on a serving plate and top with Tahini ranch dressing.
Chef Alison’s “better than take-out” peanut noodles feature fresh Lo Mein noodles, housemade peanut dressing, cucumber, romaine, snap peas, and a side of chili-crisp.
Chef Alison’s “better than take-out” peanut noodles with chicken feature fresh Lo Mein noodles, housemade peanut dressing, cucumber, romaine, snap peas, chicken, and a side of chili-crisp.
Chef Alison brings her incredible experience to our menu this week with her NEW CK Coq au Vin. A roasted half Giannone chicken with baby carrots, pearl onions, cremini mushrooms, applewood smoked bacon, garlic, tomato paste, and white wine over whipped potato, and finished with fine herbs (parsley, chervil, tarragon, chives) and Salterie finishing salt.
Panko crusted chicken, parmesan, heirloom cherry tomato, arugula, housemade lemon vinaigrette, burrata (on the side), orzo.
CONTAINS: wheat, dairy, egg
To Serve: Place chicken on sheet tray, top with burrata and warm in a 350-degree oven for 8-10 minutes. Remove, plate, and top with salad. Serve with orzo (room temperature).
Featuring our friends at Boston Pasta Co. and their amazing homemade “campanelle”, our homemade Chicken Broccoli Pasta Bake is the ultimate comfort foot packed with nutrients and incredible flavor. Serves 2.
Allergens: wheat, dairy, egg
To serve: Remove lid and place the container in a 350 deg. oven for 15-20 min