Menu 09.01.20 – 09.03.20 Herb-Crusted Pork Tenderloin served as the main entree, inspired by the first, traditional Labor Day picnic *plant-based option: zucchini – Traditional 19th Century “Chow Chow” pickled carrots, green beans, onions, peppers, cauliflower, & tomatoes served in… Read More »
Menu 08.03.20 – 08.06.20 Currywurst bratwurst boiled and roasted in a spice blend served with a sweet & spicy brown curry sauce *plant-based option: tofurkey brats – Rotkraut savory red cabbage braised with tart apples, juniper, & tarragon – Kartoffel… Read More »
Menu 07.27.20 – 07.30.20 Sam’s Salad fresh salad of beautiful arugula, spinach and other greens, tossed with squash shavings & quinoa, layered with Utah heirloom tomatoes & a Curious Herb honey vinaigrette – Salad Bar Toppings cashews, pomegranates, & basil… Read More »
Menu 07.20.20 – 07.23.20 Moambe Chicken Roasted in a tomato, onion, garlic, & peanut butter sauce–often called the “national dish of Congo,” *plant-based option: Moambe Plantains – Jollof Rice Cooked in special blend of red peppers, tomatoes, onions, & fresh… Read More »
Menu Week of 07.13.20 – 07.16.20 Curious Burgers special blend hamburgers made with Curious Herb, garlic, onion, and other seasonings served with a side of cheese *plant-based option: Grilled portobello – Fresh-baked Buns – Curious Burger Toppings sliced tomatoes, bread… Read More »
06.29.20 – 07.02.20 Menu Colonial Meat Pies Pork & vegetable meat pies based on a historic recipe *plant-based option: mushroom pies – Farmer’s Salad tomatoes, cucumbers, carrots & grated cheese atop leafy greens with an apple-cider vinaigrette – Boston Brown… Read More »
06.22.20 – 06.25.20 Menu Hawaiian-style BBQ with Korean galbi short ribs *plant-based option: bbq tofu – Rice – Tropical Green Salad diced papaya, mango & toasted coconut atop fresh greens with a creamy papaya-garlic dressing – Grilled Pineapple seasoned with… Read More »
This week’s menu features a traditional Memorial Day meal inspired by my Utah upbringing and family near and far. Menu 05.25.20 – 05.28.20 Memorial Day Roast Chickenbasket of Curious Herb marinated, oven-roasted chicken pieces*plant-based option: roasted eggplant Summer Bistro Saladmixed… Read More »
This week’s menu features a traditional Western Carolina chopped, smoked BBQ inspired by Allen & Sons restaurant in North Carolina. Menu 05.18.20 – 05.21.20 North Carolina Style Smoked Porksmoked & chopped traditionally,served with tangy tomatoLexington BBQ sauce*plant-based option: cauliflower Homemade… Read More »
This week’s menu features a traditional Indian Butter Chicken inspired by the Moti Mahal Restaurant in New Delhi, India. Menu 05.11.20 – 05.14.20 Basmati or Cauliflower Rice Raita Salad cucumber, cherry tomatoes & chickpeas in a creamy yogurt sauce Paneer… Read More »
