Weekly Meal Package
Price range: $20.00 through $26.00
Chicken Tinga Tacos (G.F.) – The tinga sauce is made from sauteed onions and garlic which are added to fire roasted tomatoes, chipotle chiles and stock. The seared chicken is added to the mixture and cooked together until the sauce reduces (thickens) a bit. You’ll also get 3 corn tortillas, queso fresco, cilantro, jalapenos, and diced red onion. Charro beans served on the side. $22
Blackened Redfish with Creole Cream Sauce – New Orleans inspired, the redfish is coated with our blackening spices, and placed in a hot cast iron skillet for a good sear. White wine, half and half, flour, and creole seasoning make the base for the cream sauce. You’ll scream “Ooh Oui” for the ‘dirty’ rice and roasted broccoli and cauliflower that come with this dish. $25
NY Strip Steak (G.F.) – Sous Vide New York strip is cooked evenly to 130F. Then we sear the steak on the grill for a good crust. It will be sliced thick for you and served alongside twice baked potatoes and grilled asparagus. $26
Braised Pork Ragu over Pappardelle – This ragu is made from pork shoulder which is braised with tomatoes, red wine, onions, carrots, celery and a bevy of herbs which cook down over several hours to create a succulent meat sauce. We’ll serve this over pappardelle pasta and offer a green salad on the side. $23
Roasted Beet Salad with Fresh Peaches and Burrata (G.F.) – If you like our beet and burrata salad, you’ll love the addition of in–season peaches and micro greens over a bed of rocket. You’ll get the same tarragon dressing we make for the original beet salad. $20.