Chalk Hill Cookery Plant-Based Cuisine

We are making minimal changes to the menu for memorial day weekend.  We know it's going to be hot one coming up starting on Sunday. Hope everyone can find a way to keep cool and enjoy the outdoors.

We are putting on the menu our Spring Vegetable Mu Shu with Brown Rice Flour Pancakes and Housemade Hoisin Sauce.  That will be complemented with the Sesame Miso Broth.  We also have small amounts of our French Lentil Hummus and our Spiced Walnut Crumble available.  They are great additions to any meal.  And you can always purchase some cashew cheese and smoked carrot lox as sides to have later in the week. 

Please email us your orders to matteo@chalkhillcookery.com and we will confirm and then walk you through how to make payment.  We do have limited availability of some items.  When it comes down to it, we will honor the "first come ,first serve" system.

The menu for the week is below. Let us know if you have any questions.  Once we receive all of our orders for Sunday, we will be figuring out our delivery windows for the day. Cut-off time for orders is NOON on Saturday the 11th.  Feel free to forward this to anyone who may be interested.  We can arrange a time as well If you would rather pickup at our kitchen in Windsor.

Please stay healthy and positive!
See you soon.

Best,
Matteo

 

Menu: Delivery/Pickup Market Menu 05/24/20

“Lox and Bagels”
Smoked Carrot Lox, Cashew Cream Cheese, Mama Mel’s Gluten-Free Bagel,
Earth Worker Farm Microgreens, Pickled Red HellOnion, Chives, Capers, Olive Oil   
½=10|whole=15
 
Kale Avocado Salad with Rainbow Carrots, Sprouted Pumpkin Seeds, Raisins, Lemon and Olive Oil 10

Kale Caesar Salad with
Pine Nut ‘Parm’, Sun-Dried Botija Olives and Garlic Mustard Dressing 10
add Avocado +2
 
Live Taco Salad with
Avocado, Spiced Walnut Crumble, Cashew Sour Cream and Fermented Chile Sauce 13
 
Sesame Miso Broth with Local Mushrooms, Local Greens and Toasted Sesame 15qt

Thyme-scented Cashew Cheese Ravioli with Basil Puree  8pc=15
 
Spring Vegetable Mu Shu with Ginger, Housemade Hoisin , Jungle Peanuts, and Brown Rice Flour Pancakes 15 (3 pancakes per order)

Young Coconut Noodles with
Jungle Peanuts, Spicy Kraut, Cucumbers and Sesame Ginger Sauce 15
 
Sprouted Sunflower Falafel Wrap with
Lemon Tahini and Local Greens 15
add Avocado +2 add Kraut +3
 
Pastra-Maitake Reuben Wrap with
Dill Seed Cheese, Housemade Kraut and Russian River Dressing 15
 
Made-to-Order Guacamole with Earthworker Farm Microgreens,
Oven Baked Organic Corn Tostadas and Fermented Chile Sauce 10
 
Sunflower Veggie Burger (patty only) 5
French Lentil Hummus 6

Sweets:
Peanut Butter Teff Cookie 2 each|3 for 5
Dark Chocolate Brownie  1 for 3|2 for 5
Almond Flour Banana Bread 4|3 for 10

Drinks:
Young Coconut Water 12 (quart)        
Hibiscus Ginger Cooler 7 (quart)
Fresh squeezed, local Oro Blanco grapefruit juice 6 8oz

 
 
 
 
 
  
SIDES/PRODUCTS
½# macaroons 14       
3 pack macaroons  5
sprouted buckwheat granola 8
fermented chile sauce 6 (8oz)
cashew sour cream 6 (8oz)
turmeric ginger fermented garlic 8 (8oz)
purple kraut w fennel&mustard seed 8(16oz)
spicy kraut w ginger and turmeric 9(16oz)
stone-ground coconut butter  12 (16oz)
vegan Caesar dressing  6 (8oz)
smoked carrot lox 5 (4oz portion)
dehydrated maple walnuts 5 (2.5oz)
housemade chia spice blend  15 (8oz jar)
spiced walnut crumble 14 (about 1/2 pound = 1 pint)




 

Chef Matteo Silverman strives to elevate plant-based cuisine to the respect it deserves. He seeks organic, seasonal produce year round that support Sonoma County farmers. Focusing only on high quality ingredients, Matteo will not use any processed foods or ingredients that contain preservatives or refined sugar. All his food as well as the sauces, dressings and ferments are made fresh in his kitchen.