Provisions Menus

*Menus are subject to change
*Gluten-free and dairy-free options available at checkout for an additional fee.

November

11/4

• Rigatoni with 16-Hour Pork Sugo – slow-cooked tomato-herb sauce and tender pork

• Roasted Maitake Mushrooms – served over creamy butternut squash–farro risotto with sage oil
   

11/11

• Classic Coq au Vin – chicken braised in red wine with herbs and root vegetables

• Corsican Fresh Cheese & Mint Frittata – with tender market greens
   

11/18

• Egyptian Braised Beef – rich tomato-garlic sauce with warming spices

• Tunisian Chickpea Stew – with harissa, carrots, golden raisins, and warming North African flavor

11/25

• Fire-Roasted Poblano Chicken – creamy corn and pepper sauce with fresh herbs

• Spinach & Mushroom Pupusas – with curtido and mild salsa roja
   

 
December

12/2

• Jamaican Beef Stew – tender beef with thyme, allspice, and Scotch bonnet warmth

• Spiced Pumpkin & Black Bean Patties – with roasted sweet plantains and herbed crema
   

12/9

• Sumac-Spiced Chicken – bright lemony flavors with warm Middle Eastern seasoning

• Zaatar-Crusted Tofu – with roasted vegetables and tangy tahini drizzle
   

12/16

• Goan Pork Vindaloo – braised with chili, vinegar, and warm Indian spices

• Afghani Eggplant (Banjan) – stewed in tomatoes and garlic, served with cooling yogurt
   

12/23

• Optional Holiday Week – Special Menu by Student Chefs!
  Featuring favorite celebratory dishes like pozole, tamales, and festive rice plates – TBD