This week’s menu is a bit delayed going out as DinnerandConversation is regrouping after catering a fabulous Christening lunch for sweet Ivy this weekend. Keep DinnerandConversation in mind for any catering opportunities, book clubs, dinner parties, luncheons, sip n see’s, baby showers, afternoon playdates, football tailgating, family reunions and more. We are already filling up our slots for holiday parties – so be sure to send a note to lane@dinnerandconversation to reserve your spot today!
Pot Roast – Lovingly prepared just the way my mother made for me, made from scratch browned beef chuck roast, then braised with carrots, potatoes, and onions to make a wonderful meal perfect for fall’s arrival. Cory loves this served with a crunchy french garlic bread. Freezes well! 1 quart – serves 2-3 $12
Chicken Marsala – Chicken Marsala (light available, 600 calories, 13 pts) served over angel hair pasta $24, spinach salad $8
Flank Steak with Herb Sauce – Tender Flank Steak served with a chimichurri inspired herb sauce made from Italian parsley, fresh garlic paste, capers, kalamata olives, and olive oil – leftovers are delicious cold and among the favorites found in my children’s lunchboxes! served with Basamati white rice $22
Lemon-Chili Chicken with Rice Soup – A citrus burst and a bit of red chili flakes make this from scratch chicken with rice soup something truly special. One of my most requested soups and perfect for the fall allergy season! I also make a kid friendly version without the chili flakes upon request. Freezes Well! 1 quart serves 2-3 $8
Homemade Potato Chips with Caramelized Onion Dip – I’ve had so many requests for this after the last several parties where it has made the menu, I’ve decided to offer it as a periodic add on to your weekly order. $8 for small $14 for large
Have something you’d like to see on our weekly menu? Send your request to lane@dinnerandconversation.com Orders placed by 2pm are available for same day pickup or delivery. Happy Eating!