RELISH by Ryan
RELISH by Ryan

RELISH by ryan

Sample Menus

 

Sample Menu 1

  • Sweet-and-spicy crusted shrimp. (Shrimp crusted in a homemade spice blend, topped with a fig balsamic reduction.)

  • Pan-seared chicken skewers with a tandoori yogurt marinade. (Chicken marinated overnight, seared on high heat to lock in flavor.)

  • Roasted vegetable medley over a bed of warm orzo. (Includes roasted rainbow carrots, Brussels sprouts, mushrooms and cherry tomatoes.)

  • Homemade chips and salsa. (Fried corn tortillas with tomatillo pico de gallo.)

Sample Menu 3

tailored to vegetarian diet

  • Shredded Moroccan carrot salad. (Shredded carrots, celery, leeks and pomegranate seeds tossed together and marinated in a blend of warm Moroccan spices. Served with fresh lemon juice and herbs.)

  • Curried red lentil dhal. (Warm and hearty Indian stew topped with fresh herbs and lime, served with homemade flatbread.)

  • Summer vegetable ragu. (Seasonal fresh vegetables cooked slowly together into a traditional marinara sauce, over time forming a hearty meat-free ragu. Served over handmade pappardelle topped with Parmesan and herbs.)

Sample Menu 2

  • Summer vegetable tartine. (Fresh toasted bread with roasted tomato, broccoli florets and pickled fennel, topped with a soft poached egg.)

  • Pasta al pesto. (Ditalini pasta tossed with a fresh pesto made of carrot tops, basil, herbs, pine nuts and Parmesan.)

  • Snapper en papillote. (Fresh gulf snapper fillets cooked in parchment paper with citrus, herbs and seasonal vegetables.)

  • Gulf Coast salad. (Fresh green salad made up of kale, sea beans, broccolini, braised leeks and roasted pine nuts. Served with a citrus and soy vinaigrette.)

Sample Menu 4

tailored to keto diet

  • Roasted cauliflower steak. (Thick-cut cauliflower steak roasted until crisp and fork tender, served with Fresno chili, capers and Parmesan.)

  • Cast-iron skillet seared chicken thighs. (Thighs seared until skin is crispy, then finished in the oven. Served with roasted seasonal vegetables topped with a reduced pan sauce.)

  • Slow roasted pepper caprese salad. (A mix of red, orange and yellow peppers gently roasted over hours, fresh mozzarella, and basil from the garden, topped with spices and balsamic vinegar.)

  • Green shakshuka. (Braised Swiss chard, green onion, leeks, dill and warm spices baked together with fresh eggs, topped with citrus and black pepper.)