virtual kitchen
all 3 meals delivered
eastern shore
Menu - All 3 Meals Delivered
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Please specify 1 item from each of the following categories for each of your food orders by email to info@sidannaretreat.com.
BREAKFAST
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Mushrooms On Toast
Toasted brioche bread, maritime miso mushrooms, tomato harvest jam, pea shoot & micro salad
OR
Smoked Salmon Brioche Toast
brioche bread, locally cured salmon, cream cheese spread, Caper Herb Sauce, micro salad
OR
Pancakes & Yogurt Parfait
3 fluffy cinnamon pancakes, maple syrup, vanilla yogurt, mixed berries, Lupin's Good Morning Granola
LUNCH
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Grilled Chicken Salad
leafy greens, cucumber, red onion, tomato, and carrot tossed in our garden herb vinaigrette, and crumbled feta
OR
Italian Focaccia Sandwich
Fresh baked focaccia bread, sliced farmers' cheese, grainy mustard, arugula, sliced red onion, harvest tomato jam. Served with leafy green salad tossed in a light vinaigrette
OR
Caprese Salad Sandwich
Garlic scape basil pesto mayo, fresh mozzarella, sliced tomato, arugula, and sliced red onion. Served with leafy green salad tossed in a light vinaigrette.
DINNER
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Each meal is portioned to feed two people and comes with a side of butternut squash soup or seasonal garden salad. Heating instructions are included.
Butter Chicken
Housemade butter chicken sauce, marinated chicken, served on cumin-scented basmati rice
OR
Creamy Chicken Mushroom Penne
free range chicken roasted, white wine cream sauce with maritime mushrooms, baked mozzarella
OR
4-Layer Lasagna
housemade bolognese sauce, spinach and ricotta filling, mixed Italian cheeses
OR
Vegetarian Lasagna
seasonal vegetable ratatouille, housemade tomato sauce, spinach ricotta filling, mixed Italian cheeses
DESSERT
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Carrot Cake
Moist carrot cake topped with cinnamon cream cheese icing and toasted walnuts
Chocolate Zucchini Cake
Light chocolate zucchini cake topped with blueberry tea-infused ganache and blueberry compote
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Meet Our Chef
Inspired by her experience on Michael Stadtlander’s Eigensinn Farm at the Canadian Chefs Congress, Kim has been honing her skills and developing the knowledge to create her own farm-to-table restaurant. Kim grew up on a farm in Ontario and entered into the culinary field surrounded by talented chefs whose focus was to use local and seasonal ingredients. Her passion for the farm-to-table concept only grew over the years as she worked in recognized restaurants across the country and as a personal chef.Kim is excited to bring her love for French and Italian cooking, with a mix of Maritime influence to the Eastern Shore. With our gardens directly behind the kitchen, Kim gathers ingredients fresh for your dish.