fresh corn, cheddar, thyme
puff pastry, honey, dried cherries, rosemary, pecans, crab apple jam, serves 4+
Poached pear, roasted sweet potato, toasted almond, chickpeas and kale with maple tahini dressing (serves 4-5)
Shaved brussels sprouts salad with apples, walnuts and parmesan (serves 4-6)
Pear and blue cheese salad, iceberg lettuce, sliced pears, crumble blue cheese, cranberries, pumpkin seep crisp and honey Dijon vinaigrette
apple, butternut squash, coconut, ginger, 1 liter
freebird chicken noodle soup
freebird squash ravioli in sage brown butter (ready to simply reheat) 12 ravioli
beef ragu, layered Freebird egg pasta with bechamel, mozzarella + parmigiano reggiano
Brussel sprouts with maple smoked bacon
Roasted market squash mash with touch of sage and balsamic glaze (serves 6-8)
Twice cooked fingerling potatoes with olive oil, herbs and parmesan cheese
Creamy roasted garlic mash potatoes
Broccoli baked in Freebird cheese sauce and topped with panko bread crumbs
