Menu for Thursday, September 28
Please have your order in by Sunday night
*gf - gluten-free
*df - dairy-free
starters and salads
Jumbo Shrimp Cocktail
$12/half-dozen *gf, df
Baby Kale Salad
with pickled onion, corn, creamy vegan dill dressing and mushroom "bacon"
$16
(1 large entrée or up to 4 side salads) *gf
Add BBQ Salmon for $5
Greek Salad
Organic Romaine, garbanzo beans, cucumber, tomato, chopped pepperoncini, pickled beets, Kalamata olives, feta cheese, homemade Greek dressing. *optional red onion
$17
(1 large entrée or up to 4 side salads) *gf, vegan option
Milford Salad
Chopped Romaine, shredded Mozzarella, white cheddar, dried cherries, mandarin oranges, toasted almonds, poppy seed vinaigrette.
$16
(1 large entrée or up to 4 side salads) *gf, vegan option
Spring Green Salad
Tender spring greens, dried cherries, walnuts, blue cheese, homemade balsamic vinaigrette. *optional red onion.
$14
(1 large entrée or up to 4 side salads) *gf, vegan option
Organic Winter Fruit Salad
Grapefruit, orange, kiwi, apple and pineapple.
$8/pint / $14/quart
Organic Fruit salad with Berries
Fresh Berries, pineapple, melon and kiwi.
$9/pint / $16/quart
Waldorf Salad - Organic chopped apple, celery, walnuts, raisins, avocado mayonnaise, lemon. $8/pint
Line-caught Tuna Salad -Avocado mayo and celery. $8/half-pint *gf, df
Wild-Caught Salmon Salad - with avocado mayo, celery, capers, chives and lemon. $9/half-pint *gf, df
Organic Egg Salad - Avocado mayo, dry mustard, sea salt. $7/half-pint *gf, df
Deviled Eggs Three Ways - 2 Hungarian paprika, 2 garam masala, 2 everything seasoning. $6 (half-dozen) *gf, df
soups
Roasted Squash Bisque
$16 (one quart) *gf, vegan
full dinner
Superfood Dinner
Seared salmon fillet, superfood mash (cauliflower, spinach, onion, garlic, fresh herbs), slice of almond and flax herbed focaccia (gf and df)
$18 (serves 1) *gf, df
entrées
Chicken Shawarma
with Tahini Sauce
*PLEASE SPECIFY THIGH OR BREAST MEAT*
$14 (serves 1) *gf, df
Beef Zucchini Noodles
spiralized zucchini and organic, grass-fed ground beef with Korean flavors
$14 (serves 1) *gf, df
Sweet Potato and Black Bean Patties
with tomatillo avocado sauce
$14 (serves 1) *gf, vegan
Baked Tofu
Pressed, marinated and baked
$10 (serves 1) *gf, vegan
Roasted wild-caught or Norwegian Salmon Filet
(6 to 7-ounce portion serves 1):
Plain, Moroccan Spiced, Dill, or Cajun *gf, df
$10 Norwegian / $11 Wild-Caught
Yogurt Dill Sauce or Mustard Glaze
$12 Norwegian/ $13 Wild-Caught
Vietnamese Grilled Shrimp
with nuoc cham dipping sauce
$14 (serves 1) *gf, df
$10 (serves 2) *gf, vegan option
Broccoli & White Cheddar Quiche
$6 (1/6 of whole quiche) *gf
sides
Grilled Vegetables
marinated asparagus, zucchini, onion and bell peppers
$10 (2 servings) *gf, vegan
Kale Slaw
with homemade paleo poppy seed dressing, dried cranberries, toasted pecans, shaved red onion
$9 per pint *gf, vegan
Roasted Haricots Vert
French green beans with garlic, lemon zest and capers, optional toasted pine nuts
$9 (serves 2) *gf, vegan
snacks, sweets, etc.
Cranberry Orange Muffins
$4 (2 muffins) *gf, df
Blueberry Crumb Pie
$6/slice *gf, df
Tahini Chocolate Chip Cookies
$9/half-dozen *gf, vegan
Chocolate Chia Pudding
$3 (serves 1) *gf, vegan, paleo
Pumpkin Granola
$9 (2 cups) *gf, df
Chaat Masala Chex Mix
$6 per bag (serves 2) *gf, df
Organic Kombucha
From Neu Kombucha in Downtown Farmington $4.75 per 12-ounce bottle
Flavors:
Tart Cherry Ginseng, Ginger, Pineapple Ginger, Lavender Lemonade, Super Berry, Root Beer, Chaga Cola, Turmeric Ginger
Menu for Thursday, September 28
Please have your order in by Sunday night
*gf - gluten-free
*df - dairy-free
starters and salads
Jumbo Shrimp Cocktail
$12/half-dozen *gf, df
Baby Kale Salad
with pickled onion, corn, creamy vegan dill dressing and mushroom "bacon"
$16
(1 large entrée or up to 4 side salads) *gf
Add BBQ Salmon for $5
Greek Salad
Organic Romaine, garbanzo beans, cucumber, tomato, chopped pepperoncini, pickled beets, Kalamata olives, feta cheese, homemade Greek dressing. *optional red onion
$17
(1 large entrée or up to 4 side salads) *gf, vegan option
Milford Salad
Chopped Romaine, shredded Mozzarella, white cheddar, dried cherries, mandarin oranges, toasted almonds, poppy seed vinaigrette.
$16
(1 large entrée or up to 4 side salads) *gf, vegan option
Spring Green Salad
Tender spring greens, dried cherries, walnuts, blue cheese, homemade balsamic vinaigrette. *optional red onion.
$14
(1 large entrée or up to 4 side salads) *gf, vegan option
Organic Winter Fruit Salad
Grapefruit, orange, kiwi, apple and pineapple.
$8/pint / $14/quart
Organic Fruit salad with Berries
Fresh Berries, pineapple, melon and kiwi.
$9/pint / $16/quart
Waldorf Salad - Organic chopped apple, celery, walnuts, raisins, avocado mayonnaise, lemon. $8/pint
Line-caught Tuna Salad -Avocado mayo and celery. $8/half-pint *gf, df
Wild-Caught Salmon Salad - with avocado mayo, celery, capers, chives and lemon. $9/half-pint *gf, df
Organic Egg Salad - Avocado mayo, dry mustard, sea salt. $7/half-pint *gf, df
Deviled Eggs Three Ways - 2 Hungarian paprika, 2 garam masala, 2 everything seasoning. $6 (half-dozen) *gf, df
soups
Roasted Squash Bisque
$16 (one quart) *gf, vegan
full dinner
Superfood Dinner
Seared salmon fillet, superfood mash (cauliflower, spinach, onion, garlic, fresh herbs), slice of almond and flax herbed focaccia (gf and df)
$18 (serves 1) *gf, df
entrées
Chicken Shawarma
with Tahini Sauce
*PLEASE SPECIFY THIGH OR BREAST MEAT*
$14 (serves 1) *gf, df
Beef Zucchini Noodles
spiralized zucchini and organic, grass-fed ground beef with Korean flavors
$14 (serves 1) *gf, df
Sweet Potato and Black Bean Patties
with tomatillo avocado sauce
$14 (serves 1) *gf, vegan
Baked Tofu
Pressed, marinated and baked
$10 (serves 1) *gf, vegan
Roasted wild-caught or Norwegian Salmon Filet
(6 to 7-ounce portion serves 1):
Plain, Moroccan Spiced, Dill, or Cajun *gf, df
$10 Norwegian / $11 Wild-Caught
Yogurt Dill Sauce or Mustard Glaze
$12 Norwegian/ $13 Wild-Caught
Vietnamese Grilled Shrimp
with nuoc cham dipping sauce
$14 (serves 1) *gf, df
$10 (serves 2) *gf, vegan option
Broccoli & White Cheddar Quiche
$6 (1/6 of whole quiche) *gf
sides
Grilled Vegetables
marinated asparagus, zucchini, onion and bell peppers
$10 (2 servings) *gf, vegan
Kale Slaw
with homemade paleo poppy seed dressing, dried cranberries, toasted pecans, shaved red onion
$9 per pint *gf, vegan
Roasted Haricots Vert
French green beans with garlic, lemon zest and capers, optional toasted pine nuts
$9 (serves 2) *gf, vegan
snacks, sweets, etc.
Cranberry Orange Muffins
$4 (2 muffins) *gf, df
Blueberry Crumb Pie
$6/slice *gf, df
Tahini Chocolate Chip Cookies
$9/half-dozen *gf, vegan
Chocolate Chia Pudding
$3 (serves 1) *gf, vegan, paleo
Pumpkin Granola
$9 (2 cups) *gf, df
Chaat Masala Chex Mix
$6 per bag (serves 2) *gf, df
Organic Kombucha
From Neu Kombucha in Downtown Farmington $4.75 per 12-ounce bottle
Flavors:
Tart Cherry Ginseng, Ginger, Pineapple Ginger, Lavender Lemonade, Super Berry, Root Beer, Chaga Cola, Turmeric Ginger
About our food & FAQs:
What sets our food apart?
My priorities in the preparation of your food:
The use of organic and non-GMO products.
A menu that offers a wide, ever-changing variety of dishes, including many plant-based offerings and superfoods.
Everything is made from scratch Including dressings and sauces.
Avoidance of harmful and questionable ingredients and food additives, such as nitrites and nitrates, "natural flavors ," artificial colors, etc.
Water used in the preparation of food is purified.
Oils: Olive oil, avocado oil, coconut oil and grass-fed butter are used for fat in cooking, dressings and sauces. Grapeseed and walnut oils are occasionally used,
Do we cook for people with food allergies/restrictions?
I have great deal of experience cooking for clients with dietary restrictions. With an occasional exception, the food I cook is gluten-free. When possible, I can provide dairy-free, soy-free, egg-free, and nut-free options. The weekly menu features dishes to accommodate vegan, Paleo and dairy-free diets. Please contact me to discuss specific allergies and concerns.
*note: Most of my baked goods are totally grain-free, and are sweetened with honey, maple syrup, maple sugar and coconut sugar instead of refined sugars.
Who is cooking my food?
My name is Sally Mimura, and I am a personal chef and caterer. I prepare all of your meals with the help of my assistant, Isabelle.
What kind of cooking equipment is used?
Cast iron, stainless steel and non-toxic enamel pans.
Wood, stainless steel and silicone cooking utensils are used.
There is no reactive plastic or Teflon used in my kitchen.
How is my food packaged?
Minimizing landfill waste and limiting your exposure to toxins are serious concern of mine. Many of my clients' meals are packed in glass containers that are returned upon the next delivery. They are again washed and sterilized by me in between uses. If you prefer disposable containers, I use a combination of eco-friendly cardboard, or BPA-free plastic when it is required. All food is cooled before being placed in plastic containers to minimize risk of exposure to toxins.
What steps are taken to ensure the safety of my food?
I have a ServSafe Food Manager certification, and follow all safe practices in the procurement, transport, preparation and storage of your meals. Please contact me if you have any specific questions about food safety.
How is payment handled?
Most clients leave a check or cash on the porch to be collected at the time of delivery. Zelle, Venmo, PayPal, and Cash App are also welcome.
What days and times is food delivered?
We deliver on Thursday, generally between the hours of 4 and 7:30 PM. If these times are not convenient, food can be left in a cold bag with ice bricks, or other arrangements can be made. Delivery on Friday is available to Novi, West Bloomfield and Farmington Hills.
My priorities in the preparation of your food:
The use of organic and non-GMO products.
A menu that offers a wide, ever-changing variety of dishes, including many plant-based offerings and superfoods.
Everything is made from scratch Including dressings and sauces.
Avoidance of harmful and questionable ingredients and food additives, such as nitrites and nitrates, "natural flavors ," artificial colors, etc.
Water used in the preparation of food is purified.
Oils: Olive oil, avocado oil, coconut oil and grass-fed butter are used for fat in cooking, dressings and sauces. Grapeseed and walnut oils are occasionally used,
Do we cook for people with food allergies/restrictions?
I have great deal of experience cooking for clients with dietary restrictions. With an occasional exception, the food I cook is gluten-free. When possible, I can provide dairy-free, soy-free, egg-free, and nut-free options. The weekly menu features dishes to accommodate vegan, Paleo and dairy-free diets. Please contact me to discuss specific allergies and concerns.
*note: Most of my baked goods are totally grain-free, and are sweetened with honey, maple syrup, maple sugar and coconut sugar instead of refined sugars.
Who is cooking my food?
My name is Sally Mimura, and I am a personal chef and caterer. I prepare all of your meals with the help of my assistant, Isabelle.
What kind of cooking equipment is used?
Cast iron, stainless steel and non-toxic enamel pans.
Wood, stainless steel and silicone cooking utensils are used.
There is no reactive plastic or Teflon used in my kitchen.
How is my food packaged?
Minimizing landfill waste and limiting your exposure to toxins are serious concern of mine. Many of my clients' meals are packed in glass containers that are returned upon the next delivery. They are again washed and sterilized by me in between uses. If you prefer disposable containers, I use a combination of eco-friendly cardboard, or BPA-free plastic when it is required. All food is cooled before being placed in plastic containers to minimize risk of exposure to toxins.
What steps are taken to ensure the safety of my food?
I have a ServSafe Food Manager certification, and follow all safe practices in the procurement, transport, preparation and storage of your meals. Please contact me if you have any specific questions about food safety.
How is payment handled?
Most clients leave a check or cash on the porch to be collected at the time of delivery. Zelle, Venmo, PayPal, and Cash App are also welcome.
What days and times is food delivered?
We deliver on Thursday, generally between the hours of 4 and 7:30 PM. If these times are not convenient, food can be left in a cold bag with ice bricks, or other arrangements can be made. Delivery on Friday is available to Novi, West Bloomfield and Farmington Hills.
