menus

This mission is simple: serve delicious, seasonal, food that guests will want to return to week after week.

meal delivery menu for the week of 3/11/2024

(SPRING)

San Francisco style cioppino with local fish, mussels, shrimp and calamari, house made Ligurian focaccia, arugula and frisee salad with shaved fennel, toasted pepita seeds, roasted beets, goat cheese and Meyer lemon vinaigrette

Grilled Peruvian chicken with aji verde sauce (green sauce), drunken heirloom Peruano beans with bacon and fermented chilis, first of the season grilled asparagus

Roasted porchetta with vermouth pan sauce, roasted root vegetables, sautéed broccoli raab and kale with garlic and shallot

meal delivery menu for the week of 12/7/2023

(WINTER)

Grilled vadouvan spiced market fish with mint-cilantro chutney, curried rice, palakoora vepadu (Indian-style sautéed spinach)

Pernil (roasted garlic & citrus marinated Puerto Rican style pork shoulder), mafungo (mashed plantains with chicharron and caramelized onions), grilled and lightly marinated green onions

Tunisian lamb meatballs with saffron tomato sauce, brown butter couscous, arugula salad with shaved fennel, orange, almonds and sumac-pomegranate vinaigrette

meal delivery menu for the week of 10/20/2023

(FALL)

Grilled ras el hanout rubbed market fish with green chermoula, couscous with preserved lemon and olives, zaalouk (Moroccan cooked eggplant and tomato “salad”)

Chicken under a brick: pan roasted airline chicken breast and boneless thigh with Madeira pan sauce, lentil ragout, roasted heirloom carrots

Grilled ancho chili brined pork chop with almond salsa macha, butternut squash-tomatillo succotash, caramelized fennel wedges

menus

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