|
Herb Roasted Chicken - Garlic, fresh oregano, thyme, sage, lemon
Braised Swiss Chard- olive oil, garlic
**
Caramelized winter root vegetable medley - carrot, beet, turnip, celery root, crispy sage, olive oil
**
Lundberg wild rice with drunken citrus cranberries
Mini red velvet cupcakes with cream cheese frosting
|
Cream Puff & The Bone Roaster
Amanda M. and Dawn R.
The Cream Puff and the Bone Roaster come together to combine their knowledge of food and the abundance of the Bay Area’s local ingredients to create regional dishes from around the world. Amanda was the Pastry Chef at Thomas Keller’s restaurant Ad hoc while Dawn was cooking at the Michelin star restaurant La Toque. Both have been working in the industry for five years and are classically trained, passionate and creative when it comes to food.
|
$12.00/person
Minimum 10 orders
Order by Thu, March 25 4:00PM
|
|
Eggplant Rolitlini with spaghetti –San Marzano marinara sauce, basil, ricotta, mozzarella, provolone
Grandma Russo’s meatballs – beef, pork, veal, sage, parsley, garlic, locatelli cheese, fresh herbs
Fresh Salad – farmers market salad greens, red onion, radishes, carrot, cucumber, with Italian Vinaigrette
Mini Red Velvet Cupcakes
|
Cream Puff & The Bone Roaster
Amanda M. and Dawn R.
The Cream Puff and the Bone Roaster come together to combine their knowledge of food and the abundance of the Bay Area’s local ingredients to create regional dishes from around the world. Amanda was the Pastry Chef at Thomas Keller’s restaurant Ad hoc while Dawn was cooking at the Michelin star restaurant La Toque. Both have been working in the industry for five years and are classically trained, passionate and creative when it comes to food.
|
$12.00/person
Minimum 6 orders
Order by Sun, March 28 2:00PM
Sold out!
|
|
Grilled Tandoori Chicken - Simply Marinated in Tandoori Spices and Yogurt
Vegetarian Samosas - Mango and Cilantro Chutney
Roasted Cauliflower and Potatoes Oven Roasted with Marsala Spices and Coconut Milk
Saffron Basmati Rice - Steamed with Saffron
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, March 29 4:00PM
|
|
Grilled Marinated Beef Bawang - Garlic, Tamarind, Cane Vinegar, Brown Sugar, Black Pepper, Caramelized Onions
Shanghai Style Pork Lumpia - Pork, Garlic, Onions, Carrots, Cabbage, Sweet Chili Sauce
Filipino Pancit Noodles,Soy Sauce, Napa Cabbage, Carrots, Mushrooms, Green Beans, Snow Peas, Asian Lime Juice
**
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 1 orders
Order by Tue, March 30 4:00PM
|
|
Marinated Grilled Pork Tenderloin
Marinated Grilled Seitan
Grilled Asparagus with Shaved Parmesan
Red Potato Salad
Quinoa and Fried Shallots
|
Ichi Sushi
Tim A.
Ichi Catering provides the freshest and highest restaurant quality sushi for your workplace, home, or special event. Before starting Ichi, Tim sharpened his sushi skills at popular sushi bars like Tokyo Go Go and Sushi on the River. Sustainable food and materials are used whenever possible.
|
$12.00/person
Minimum 10 orders
Order by Tue, March 30 4:00PM
|
|
Grilled Marinated Beef Bawang - Garlic, Tamarind, Cane Vinegar, Brown Sugar, Black Pepper, Caramelized Onions
Shanghai Style Pork Lumpia - Pork, Garlic, Onions, Carrots, Cabbage, Sweet Chili Sauce
Filipino Pancit Noodles,Soy Sauce, Napa Cabbage, Carrots, Mushrooms, Green Beans, Snow Peas, Asian Lime Juice
**
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, March 30 10:00PM
|
|
Chicken Parmesan - Classically Breaded with Herbs and Parmesan
Ratatouille - Rustic Style with Hearty cuts of Eggplant, Tomato, Zucchini, Garlic, Onion, Parsley
Garlic Bread - Simply Grilled with Roasted Garlic and Herb Butter
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Wed, March 31 4:00PM
|
|
Whiskey and Maple Roasted Pork Shoulder
Braised Butter Beans with Sage, Green Garlic and Roasted Carrots
Slow Cooked Dark Greens with Caramelized Apples, Spring Onions and Honey
Cheddar Scallion Buttermilk Biscuits
Optional:
Chocolate Ganache Torte with Pecan Crust (per person)
(additional
$5.00)
|
Club Ave 9
Jeff R.
Serving farm fresh food to your table. We hit the farmer’s markets to hand select the highest quality seasonal ingredients from our own local ranchers, growers and artisans. Our Chefs keep it simple…but never ordinary.
|
$12.00/person
Minimum 20 orders
Order by Wed, March 31 12:00PM
|
|
Chicken Parmesan - Classically Breaded with Herbs and Parmesan
Ratatouille - Rustic Style with Hearty cuts of Eggplant, Tomato, Zucchini, Garlic, Onion, Parsley
Garlic Bread - Simply Grilled with Roasted Garlic and Herb Butter
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$15.00/person
Minimum 10 orders
Order by Wed, March 31 10:00PM
|
|
Grilled Red Wine Marinated Short Rib Shallots, Garlic, Parsley Rosemary, Thyme
Braised Artichoke and Butter Beans Tomato, Onion, Garlic, Herbs
Wild Rice Pilaf - Trio Blend of California Wild Rice, Wild Mushrooms
Optional:
beet salad and fruit salad
(additional
$2.00)
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 0 orders
Order by Thu, April 1 4:00PM
|
|
Eggplant Rolitlini with spaghetti –San Marzano marinara sauce, basil, ricotta, mozzarella, provolone
Grandma Russo’s meatballs – beef, pork, veal, sage, parsley, garlic, locatelli cheese, fresh herbs
Fresh Salad – farmers market salad greens, red onion, radishes, carrot, cucumber, with Italian Vinaigrette
Mini Red Velvet Cupcakes
Optional:
chicken piccata
(additional
$3.00)
|
Cream Puff & The Bone Roaster
Amanda M. and Dawn R.
The Cream Puff and the Bone Roaster come together to combine their knowledge of food and the abundance of the Bay Area’s local ingredients to create regional dishes from around the world. Amanda was the Pastry Chef at Thomas Keller’s restaurant Ad hoc while Dawn was cooking at the Michelin star restaurant La Toque. Both have been working in the industry for five years and are classically trained, passionate and creative when it comes to food.
|
$12.00/person
Minimum 6 orders
Order by Thu, April 1 2:00PM
|
|
Spicy Buffalo Wings With Home- made Ranch Dipping Sauce
Spicy Buffalo Tofu with Homemade Ranch Dipping Sauce
Carrots and Celery
Herbed Stuffing
Iceburg and Tomato Salad with Blue Cheese Dressing
|
Ichi Sushi
Tim A.
Ichi Catering provides the freshest and highest restaurant quality sushi for your workplace, home, or special event. Before starting Ichi, Tim sharpened his sushi skills at popular sushi bars like Tokyo Go Go and Sushi on the River. Sustainable food and materials are used whenever possible.
|
$12.00/person
Minimum 0 orders
Order by Thu, April 1 4:00PM
|
|
Fiesta Station
Hard & Soft Corn Taco Shells, 6” & 12” flour tortillas
Carnitas, Carne Asada, Pollo Verde, Vegetarian (mix of beans & vegetables)
Queso Fresco, Cheddar & Jack Blend, Cilarntro, Salsa Verde, Salsa Roja, Chopped Onion, Chiles, Guacamole
Cumin, Coriander and Lime Jello
|
C3
Chance C.
Graduated from the Culinary Institute of America. Served as the sous-chef at the Hilton Sacaramento Arden West and Assistant Restaurant Manager at the Four Seasons in San Francisco. Most recently he has been Sous Chef with Russell Jackson at Subculture Dining. He brings his professionalism, enthusiasm for local, organic ingredients, and a commitment to simple home-cooked food, made from scratch, executed perfectly.
|
$12.50/person
Minimum 10 orders
Order by Sun, April 4 4:00PM
|
|
Petaluma Chicken Breast stuffed with Brie and Prosciutto with Chicken “Cracklings” and Lemon Herb Nage
Roasted Early Spring Asparagus Salad with Dill Pesto, Toasted Walnuts and Bellweather Farms Pepato
Rosemary Roasted Root Vegetables
Parmesan and Roasted Garlic Breadsticks
Optional:
Dessert: Pineapple Mango Upside Down Cake
(additional
$5.00)
|
Club Ave 9
Jeff R.
Serving farm fresh food to your table. We hit the farmer’s markets to hand select the highest quality seasonal ingredients from our own local ranchers, growers and artisans. Our Chefs keep it simple…but never ordinary.
|
$12.00/person
Minimum 20 orders
Order by Sun, April 4 4:00PM
|
|
Grilled Sirloin Steak Simply Herb Marinated with Garlic, Herbs, Salt and Pepper, Mushroom Brandy Sauce
Roasted Fingerling Potatoes Creamy Horseradish Sauce, Black Pepper, Fresh Herbs, Garlic, Crack Black Pepper, Sea Salt
Sauteed Asparagus and Chard Crispy Spiced Shallots, Myer Lemon Dressing, Sea Salt, Cracked Black Pepper, Shaved Parmesan
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Sun, April 4 4:00PM
|
|
Mint Chicken Curry - Free-range chicken cooked in creamy coconut milk, fresh mint, and 15 of Malaysia’s most flavorful spices
Malaysian Baked Crispy Vegetable Curry Puff with Azalina's Tomato Sambal
Green and Purple Cabbage Salad made with carrots and Azalina’s Coriander Peanut Sauce
Basmati Coconut Rice - Fresh Coconut and Coconut Cream Steam Rice with Crunchy Toppings
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 6 orders
Order by Sun, April 4 4:00PM
|
|
Whiskey and Maple Roasted Pork Shoulder
Braised Butter Beans with Sage, Green Garlic and Roasted Carrots
Slow Cooked Dark Greens with Caramelized Apples, Spring Onions and Honey
Cheddar Scallion Buttermilk Biscuits
Optional:
Chocolate Ganache Torte with Pecan Crust (per person)
(additional
$5.00)
|
Club Ave 9
Jeff R.
Serving farm fresh food to your table. We hit the farmer’s markets to hand select the highest quality seasonal ingredients from our own local ranchers, growers and artisans. Our Chefs keep it simple…but never ordinary.
|
$12.00/person
Minimum 20 orders
Order by Mon, April 5 4:00PM
|
|
Roasted Chicken Tika Coconut Milk, Yogurt, Roasted Tomatoes,Lemon Juice, Cumin, Cinnamon, Ginger, Garlic, Chilies
Braised Chickpeas and Cauliflower Slow Braised with Tomatoes, Sweet Onions, Cilantro, Masala Spices
Vegetarian Samosas Potato, Peas, Pineapple and Date Chutney, Cilantro, Pickled Limes, Chilies
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 5 4:00PM
|
|
Mint Chicken Curry - Free-range chicken cooked in creamy coconut milk, fresh mint, and 15 of Malaysia’s most flavorful spices
Malaysian Baked Crispy Vegetable Curry Puff with Azalina's Tomato Sambal
Green and Purple Cabbage Salad made with carrots and Azalina’s Coriander Peanut Sauce
Basmati Coconut Rice - Fresh Coconut and Coconut Cream Steam Rice with Crunchy Toppings
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 5 12:00PM
|
|
Mexican Lasagna, spinach, mexican cheese, beans, salsa verde
Caesen Salad
Cumin, Coriander and Lime Jello
|
C3
Chance C.
Graduated from the Culinary Institute of America. Served as the sous-chef at the Hilton Sacaramento Arden West and Assistant Restaurant Manager at the Four Seasons in San Francisco. Most recently he has been Sous Chef with Russell Jackson at Subculture Dining. He brings his professionalism, enthusiasm for local, organic ingredients, and a commitment to simple home-cooked food, made from scratch, executed perfectly.
|
$12.50/person
Minimum 10 orders
Order by Mon, April 5 4:00PM
|
|
Grilled Sirloin Steak Simply Herb Marinated with Garlic, Herbs, Salt and Pepper, Mushroom Brandy Sauce
Roasted Fingerling Potatoes Creamy Horseradish Sauce, Black Pepper, Fresh Herbs, Garlic, Crack Black Pepper, Sea Salt
Sauteed Asparagus and Chard Crispy Spiced Shallots, Myer Lemon Dressing, Sea Salt, Cracked Black Pepper, Shaved Parmesan
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$15.00/person
Minimum 10 orders
Order by Mon, April 5 10:00PM
|
|
Petaluma Chicken Breast stuffed with Brie and Prosciutto with Chicken “Cracklings” and Lemon Herb Nage
Roasted Early Spring Asparagus Salad with Dill Pesto, Toasted Walnuts and Bellweather Farms Pepato
Rosemary Roasted Root Vegetables
Parmesan and Roasted Garlic Breadsticks
Optional:
Dessert: Pineapple Mango Upside Down Cake
(additional
$5.00)
|
Club Ave 9
Jeff R.
Serving farm fresh food to your table. We hit the farmer’s markets to hand select the highest quality seasonal ingredients from our own local ranchers, growers and artisans. Our Chefs keep it simple…but never ordinary.
|
$12.00/person
Minimum 20 orders
Order by Tue, April 6 4:00PM
|
|
Grilled Chicken with Lemon and Garlic
Basil Pesto Penne Pasta, with Fresh Tomatoes
Chopped Salad with Tomatoes, Olives, Garbanzo Beans, Pepperonccini Peppers
Garlic Crostini
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (another dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 6 4:00PM
|
|
Steamed Black Cod Caramelized Fennel, Roasted Tomatoes, Lemongrass Infused Olive Oil
Roasted Cauliflower Scalloped Potatoes, Myer Lemon Cream Sauce, Shallots, Fine Herbs, Parmesan Cheese
Sauteed Green Beans Braised Rainbow Chard, Leeks, Shaved Crispy Spiced Shallots
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 6 4:00PM
|
|
Beef Roulade, Spinach, Pine Nuts and Blue Cheese, Smashed Potatoes
Mixed Green Salad, Cranberry Dressing, White Onion Acidulated Apples
House made Caramel Corn
|
C3
Chance C.
Graduated from the Culinary Institute of America. Served as the sous-chef at the Hilton Sacaramento Arden West and Assistant Restaurant Manager at the Four Seasons in San Francisco. Most recently he has been Sous Chef with Russell Jackson at Subculture Dining. He brings his professionalism, enthusiasm for local, organic ingredients, and a commitment to simple home-cooked food, made from scratch, executed perfectly.
|
$12.50/person
Minimum 10 orders
Order by Tue, April 6 4:00PM
|
|
Kalbi Ribs
Vegetarian Chapchae
Pickled Spicy Daikon and Beansprouts
White Rice
Korean Cucumber Salad
|
Ichi Sushi
Tim A.
Ichi Catering provides the freshest and highest restaurant quality sushi for your workplace, home, or special event. Before starting Ichi, Tim sharpened his sushi skills at popular sushi bars like Tokyo Go Go and Sushi on the River. Sustainable food and materials are used whenever possible.
|
$12.00/person
Minimum 15 orders
Order by Tue, April 6 4:00PM
|
|
Steamed Black Cod Caramelized Fennel, Roasted Tomatoes, Lemongrass Infused Olive Oil
Roasted Cauliflower Scalloped Potatoes, Myer Lemon Cream Sauce, Shallots, Fine Herbs, Parmesan Cheese
Sauteed Green Beans Braised Rainbow Chard, Leeks, Shaved Crispy Spiced Shallots
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$15.00/person
Minimum 10 orders
Order by Tue, April 6 10:00PM
|
|
Grilled Chicken with Lemon and Garlic
Basil Pesto Penne Pasta, with Fresh Tomatoes
Chopped Salad with Tomatoes, Olives, Garbanzo Beans, Pepperonccini Peppers
Garlic Crostini
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (another dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$15.00/person
Minimum 10 orders
Order by Tue, April 6 10:00PM
|
|
Whiskey and Maple Roasted Pork Shoulder
Braised Butter Beans with Sage, Green Garlic and Roasted Carrots
Slow Cooked Dark Greens with Caramelized Apples, Spring Onions and Honey
Cheddar Scallion Buttermilk Biscuits
Optional:
Chocolate Ganache Torte with Pecan Crust (per person)
(additional
$5.00)
|
Club Ave 9
Jeff R.
Serving farm fresh food to your table. We hit the farmer’s markets to hand select the highest quality seasonal ingredients from our own local ranchers, growers and artisans. Our Chefs keep it simple…but never ordinary.
|
$12.00/person
Minimum 20 orders
Order by Wed, April 7 4:00PM
|
|
Chicken and Potatoes in Yellow Curry & Coconut Sauce
Sesame Fried Rice
Green Papaya Salad
Chinese Broccoli with Oyster Sauce
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (another dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 7 4:00PM
|
|
Grilled Sirloin Steak Simply Herb Marinated with Garlic, Herbs, Salt and Pepper, Mushroom Brandy Sauce
Roasted Fingerling Potatoes Creamy Horseradish Sauce, Black Pepper, Fresh Herbs, Garlic, Crack Black Pepper, Sea Salt
Sauteed Asparagus and Chard Crispy Spiced Shallots, Myer Lemon Dressing, Sea Salt, Cracked Black Pepper, Shaved Parmesan
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 7 4:00PM
|
|
Mexican Lasagna, spinach, mexican cheese, beans, salsa verde
Caesen Salad
Cumin, Coriander and Lime Jello
|
C3
Chance C.
Graduated from the Culinary Institute of America. Served as the sous-chef at the Hilton Sacaramento Arden West and Assistant Restaurant Manager at the Four Seasons in San Francisco. Most recently he has been Sous Chef with Russell Jackson at Subculture Dining. He brings his professionalism, enthusiasm for local, organic ingredients, and a commitment to simple home-cooked food, made from scratch, executed perfectly.
|
$12.50/person
Minimum 10 orders
Order by Wed, April 7 4:00PM
|
|
Petaluma Chicken Breast stuffed with Brie and Prosciutto with Chicken “Cracklings” and Lemon Herb Nage
Roasted Early Spring Asparagus Salad with Dill Pesto, Toasted Walnuts and Bellweather Farms Pepato
Rosemary Roasted Root Vegetables
Parmesan and Roasted Garlic Breadsticks
Optional:
Dessert: Pineapple Mango Upside Down Cake
(additional
$5.00)
|
Club Ave 9
Jeff R.
Serving farm fresh food to your table. We hit the farmer’s markets to hand select the highest quality seasonal ingredients from our own local ranchers, growers and artisans. Our Chefs keep it simple…but never ordinary.
|
$12.00/person
Minimum 6 orders
Order by Thu, April 8 4:00PM
|
|
Cracked Pepper and Garlic Sautéed Salmon with Fresh Tomato Vinaigrette
Lemon and Basil Quinoa with Fresh Tomatoes
Grilled Local Asparagus
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (another dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 8 4:00PM
|
|
Steamed Black Cod Caramelized Fennel, Roasted Tomatoes, Lemongrass Infused Olive Oil
Roasted Cauliflower Scalloped Potatoes, Myer Lemon Cream Sauce, Shallots, Fine Herbs, Parmesan Cheese
Sauteed Green Beans Braised Rainbow Chard, Leeks, Shaved Crispy Spiced Shallots
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 8 4:00PM
|
|
Huli Huli Chicken (vegetarian option: Huli Huli Tempheh)
Pineapple Fried Rice
Steamed Bok Choy
Hawaiian Fruit Salad
|
Ichi Sushi
Tim A.
Ichi Catering provides the freshest and highest restaurant quality sushi for your workplace, home, or special event. Before starting Ichi, Tim sharpened his sushi skills at popular sushi bars like Tokyo Go Go and Sushi on the River. Sustainable food and materials are used whenever possible.
|
$12.00/person
Minimum 15 orders
Order by Thu, April 8 4:00PM
|
|
Grilled Porkchops with mustard served over Braised Lentils with sautéed Artichokes
Frisee salad with Asparagus and Bacon Vinaigrette
Dessert: Berry Jam Thumbprint cookies
Optional:
Brocolli strascinati + pepperornata + mozzerella + grilled bread and green garlic potato gratin
(additional
$3.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.00/person
Minimum 6 orders
Order by Sun, April 11 4:00PM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond and Malaysian White Poppy Seed Curry Paste with Fresh Herbs
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Cucumber and Pineapple Salad with Coriander Calamansi Vinaigrette
Azalina's Chai Banana Baked
Optional:
Braised chicken in star anise curry
(additional
$3.00)
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 15 orders
Order by Sat, April 10 4:00PM
|
|
Grilled Pork Loin - Bourbon Maple Glaze, Fresh Thyme, Candied Walnuts, Ginger Pear Compote
Braised Butter Beans with Leeks, Fennel, Swiss Chard, Thyme, Roasted Tomatoes
Artichoke and Spinach - Citrus Braised Artichokes, Wilted Spinach, Caramelized Herd Shallot Fondue
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Sun, April 11 4:00PM
|
|
Shrimp Orzo Salad with artichokes, chickpeas and roasted peppers
Potato and Bacon Green Garlic Gratin
Brocolli and Asparagus with lemon-garlic aioli
Berry Jam thumbprints
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.00/person
Minimum 6 orders
Order by Sun, April 11 6:00PM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond and Malaysian White Poppy Seed Curry Paste with Fresh Herbs
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Cucumber and Pineapple Salad with Coriander Calamansi Vinaigrette
Azalina's Chai Banana Baked
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 15 orders
Order by Sun, April 11 4:00PM
|
|
Roasted Tandoori Chicken - Lemon, Yogurt, Tandoori Spices
Curried Potato and Pea Samosas - Mango Cilantro Chutney
Steamed Basmati Rice - Green Cardamon, Cilantro, Scallions
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 12 4:00PM
|
|
Grilled Pesto Marinated Chicken with Balsamic Reduction
White Bean and English Thyme Cassoulet
Roasted Organic Beets with Tarragon
Greek Quinoa Salad, with Cucumber, Red Onion, Sweet Peppers, Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 12 4:00PM
|
|
Shrimp Cesar
Shrimp with Mint Pesto over Romaine, Cucumber and Pickled Red Onion Salad
Grilled Bread with Parmesan and Garlic
Dessert: Berry Jam Thumbprint cookies
Optional:
Potato Mushroom and Garden Rosemary quiche
(additional
$14.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$11.25/person
Minimum 8 orders
Order by Tue, April 13 4:00PM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond and Malaysian White Poppy Seed Curry Paste with Fresh Herbs
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Cucumber and Pineapple Salad with Coriander Calamansi Vinaigrette
Azalina's Chai Banana Baked
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 15 orders
Order by Mon, April 12 4:00PM
|
|
Pan Roasted Herb Crusted Chicken Breast - Myer Lemon and Parmesan Cream Sauce, Fried Capers, Garlic
Braised Artichokes and Butter Beans - Roasted Tomato, Spring Onions, Fresh Thyme and Parsley
Trio of California Rice Pilaf - Sliced Almonds, Shallots, Fresh Herbs, Wild Mushrooms
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 13 4:00PM
|
|
Balsamic and Dijon Mustard Marinated Tri Tip of Beef
Caramelized Onion, Potato Gratin
Sautéed Organic Chard, with Shallots and Garlic
Organic Market Mixed Greens Salad with Herb Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
Optional:
Sautéed Turkey Scaloppini with a Lemon Caper Butter Sauce (min 20)
(additional
$3.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 13 4:00PM
|
|
Balsamic and Dijon Mustard Marinated Tri Tip of Beef
Caramelized Onion, Potato Gratin
Sautéed Organic Chard, with Shallots and Garlic
Organic Market Mixed Greens Salad with Herb Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$15.00/person
Minimum 10 orders
Order by Tue, April 13 10:00PM
|
|
Sautéed Turkey Scaloppini with a Lemon Caper Butter Sauce
Wild Mushroom Rice Pilaf
Roasted Organic Beets with Tarragon
Organic Mixed Greens with Cucumber, Red Onion, Sweet Peppers and Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$15.00/person
Minimum 10 orders
Order by Tue, April 13 10:00PM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond and Malaysian White Poppy Seed Curry Paste with Fresh Herbs
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Cucumber and Pineapple Salad with Coriander Calamansi Vinaigrette
Azalina's Chai Banana Baked
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 15 orders
Order by Tue, April 13 4:00PM
|
|
Roasted Pork Loin - Wild Berry and Port Wine Glazed, Spiced Walnuts, Rosemary
Roasted Cauliflower and Fingerling Potatoes - Garlic, Myer Lemon Cream, Parmesan, Olive Oil, Chives
Green Beans and Chard Braised with Shallots, Tomato, Pickled Limes, Olive Oil
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 14 4:00PM
|
|
Sautéed Turkey Scaloppini with a Lemon Caper Butter Sauce
Wild Mushroom Rice Pilaf
Roasted Organic Beets with Tarragon
Organic Mixed Greens with Cucumber, Red Onion, Sweet Peppers and Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 14 4:00PM
|
|
Cracked Pepper and Garlic Sautéed Salmon with Fresh Tomato Vinaigrette
Lemon and Basil Quinoa with Fresh Tomatoes
Grilled Local Asparagus
Organic Baby Spinach Salad with Lemon and Extra Virgin Olive Oil Dressing, Toasted Pine Nuts, Parmesan Cheese and Basil
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$15.00/person
Minimum 10 orders
Order by Wed, April 14 10:00PM
|
|
Grilled Pesto Marinated Chicken with Balsamic Reduction
White Bean and English Thyme Cassoulet
Roasted Organic Beets with Tarragon
Greek Quinoa Salad, with Cucumber, Red Onion, Sweet Peppers, Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$15.00/person
Minimum 10 orders
Order by Wed, April 14 10:00PM
|
|
Grilled Porkchops with mustard served over Braised Lentils with sautéed Artichokes
Frisee salad with Asparagus and Bacon Vinaigrette
Dessert: Berry Jam Thumbprint cookies
Optional:
Potato Mushroom and Garden Rosemary quiche
(additional
$14.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.50/person
Minimum 8 orders
Order by Thu, April 15 4:00PM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond and Malaysian White Poppy Seed Curry Paste with Fresh Herbs
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Cucumber and Pineapple Salad with Coriander Calamansi Vinaigrette
Azalina's Chai Banana Baked
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 15 orders
Order by Wed, April 14 4:00PM
|
|
Pan Roasted Herb Crusted Chicken Breast - Myer Lemon and Parmesan Cream Sauce, Fried Capers, Garlic
Braised Artichokes and Butter Beans - Roasted Tomato, Spring Onions, Fresh Thyme and Parsley
Trio of California Rice Pilaf - Sliced Almonds, Shallots, Fresh Herbs, Wild Mushrooms
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 15 4:00PM
|
|
Cracked Pepper and Garlic Sautéed Salmon with Fresh Tomato Vinaigrette
Lemon and Basil Quinoa with Fresh Tomatoes
Grilled Local Asparagus
Organic Baby Spinach Salad with Lemon and Extra Virgin Olive Oil Dressing, Toasted Pine Nuts, Parmesan Cheese and Basil
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
Optional:
Grilled Pesto Marinated Chicken with Balsamic Reduction
(additional
$3.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 15 4:00PM
|
|
Grilled Chicken Marinated in Oregano, Lemon and Extra Virgin Olive Oil with Tziziki Sauce
Israeli Couscous with Herbs, Cracked Pepper and Garlic
Greek Salad with Oregano Vinaigrette (tomatoes, cucumbers, peppers, olives, red onion and feta cheese)
Babaganoush and Pita Chips
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 6 orders
Order by Sun, April 18 4:00PM
|
|
Spaghetti Carbonera with Mint and Peas - Delicious carbonera with egg, Parmesan, olive oil, pancetta, peas and mint
Peppernata rustica + artichoke tapenade + Roasted Garlic and grilled bread -- Slow roasted peppers with an olive artichoke tapenade and roasted garlic – all to smear on Italian crusty bread
Finocchio con latte al forno - Braised fennel gratin
Optional:
Quiche with potatoes rosemary and garlic
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.25/person
Minimum 10 orders
Order by Sun, April 18 4:00PM
|
|
Roasted Tandoori Chicken - Lemon, Yogurt, Tandoori Spices
Curried Potato and Pea Samosas - Mango Cilantro Chutney
Steamed Basmati Rice - Green Cardamon, Cilantro, Scallions
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$11.00/person
Minimum 10 orders
Order by Sun, April 18 4:00PM
|
|
Turkey and Apple Meatloaf With a Fresh Orange Cranberry Relish
Buttermilk Mashed Potatoes
Steamed Green Beans
Herb Biscuit
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 19 4:00PM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond and Malaysian White Poppy Seed Curry Paste with Fresh Herbs
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Cucumber and Pineapple Salad with Coriander Calamansi Vinaigrette
Azalina's Chai Banana Baked
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$11.00/person
Minimum 10 orders
Order by Sun, April 18 8:00PM
|
|
Grilled Herb Marinated Chicken Breast - Shallots, Thyme, Parsley, Oregano, Cracked Black Pepper, Olive Oil
Farfalle Pasta - Asparagus, Wild Mushrooms, Peas, Myer Lemon Garlic Parmesan Sauce, Fresh Herbs
Grilled Garlic Bread - Simply Grilled with Roasted Garlic Herb Butter
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 19 4:00PM
|
|
Polenta Crusted Chicken Breast Topped with a Tomato and Sweet Onion Relish
Roasted Garlic Mashed Potatoes
Sauteed Organic Greens
Organic Mixed Greens Salad with Basil Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 20 4:00PM
|
|
Wok Sesame and Ginger Roasted Cashew Chicken
Fresh Long Bean and Pea Shoot with Green Garlic Fried Rice
Cardamom Malay Cookie
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$11.00/person
Minimum 10 orders
Order by Mon, April 19 8:00PM
|
|
Shrimp Tomato Fennel Broth over Couscous with mint -- Shrimp with a fennel tomato broth, with garlic, chilies, onions and chickpeas over couscous with mint
Broccoli with chilies and garlic with pine nuts
Roasted Carrots with Green Olives and Parsley
Optional:
Quiche with potatoes rosemary and garlic
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.50/person
Minimum 10 orders
Order by Tue, April 20 4:00PM
|
|
Roasted Chicken Tikka Masala - Coconut Milk, Yogurt, Roasted Tomatoes,Lemon Juice, Cumin, Cinnamon, Ginger, Garlic, Chilies
Vegetarian Samosas - Potato, Peas, Pineapple and Date Chutney, Cilantro
Braised Chickpeas and Cauliflower - Slow Braised with Tomatoes, Sweet Onions, Cilantro, Masala Spices
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 20 4:00PM
|
|
Barbeque Chicken with a Hickory BBQ Sauce
Baked Beans with Maple and Sweet Onions
Southern Style Organic Cole Slaw
Artisan Potato Salad
Honey Corn Bread
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 21 4:00PM
|
|
Grilled Red Wine Marinated Chicken Breast - Shallot, Thyme Natural Jus
Orzo Pasta - Roasted Butternut Squash, Braised Rainbow Chard, Shaved Parmesan, Fresh Herbs
Grilled Asparagus - Simply Flashed Grilled, Myer Lemon, Sea Salt, Cracked Black Pepper, Garlic Herb Bread Croutons
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 21 4:00PM
|
|
Sautéed Cracked Pepper and Garlic Salmon with Fresh Tomato Vinaigrette
Lemon Whipped Potatoes
Grilled Local Asparagus
Organic Baby Spinach Salad with Lemon and Extra Virgin Olive Oil Dressing, Toasted Pine Nuts, Parmesan Cheese and Basil
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 22 4:00PM
|
|
Wok Sesame and Ginger Roasted Cashew Chicken
Fresh Long Bean and Pea Shoot with Green Garlic Fried Rice
Cardamom Malay Cookie
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$11.00/person
Minimum 10 orders
Order by Wed, April 21 8:00PM
|
|
Braised Chicken in White Wine with leeks, thyme, carrots & potatoes
Spring pazanella with asparagus and white beans -- Spring bread salad (home made croutons) with asparagus, white beans and spring onions tossed in vinaigrette
Strawberry Rhubarb Crumble
Optional:
Quiche with potatoes rosemary and garlic
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$13.00/person
Minimum 10 orders
Order by Thu, April 22 4:00PM
|
|
Grilled Pork Loin - Maple and Mandarin Orange Ginger Glaze, Spiced Walnuts, Asian Chilies
Asparagus and Peas - Sauteed with Spring Onions, Apple Wood Smoked Bacon, Cracked Black Pepper, Parmesan
Marinated Artichoke and Butter Bean Ragout - Roasted Leeks, Carrots, Parsnip, Celery, Fresh Thyme
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 22 4:00PM
|
|
Herb Crusted Roasted Chicken Breast - Panko Bread Crumbs, Thyme, Parsley, Garlic, Smoked Paprika
Ratatouille - Rustic Chunky Style, Eggplant, Tomato, Onions, Garlic, Zucchini, Bell Pepper, Basil
Farfalle Pasta - Simply Tossed with Fresh Herbs, Virgin Olive Oil, Cracked Black Pepper, Shaved Pecorino Ramano
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 6 orders
Order by Sun, April 25 4:00PM
|
|
Grilled Pesto Marinated Chicken
White Bean and English Thyme Cassoulet
**
Greek Quinoa Salad, with Cucumber, Red Onion, Sweet Peppers, Feta Cheese, Tossed with Oregano Vinaigrette
**
Grilled Summer Squash with Herbs
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Sun, April 25 4:00PM
|
|
Roasted Pork Loin - Wild Berrie and Port Wine Glazed, Spiced Walnuts, Rosemary
Roasted Cauliflower and Fingerling Potatoes - Garlic, Myer Lemon Cream, Parmesan, Olive Oil, Chives
Green Beans and Chard - Braised with Shallots, Tomato, Pickled Limes, Olive Oil
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, April 26 4:00PM
|
|
Balsamic and Dijon Mustard Marinated Tri Tip of Beef
Roasted Artisan Potatoes with Truffle
Sautéed Organic Summer Squash, with Shallots and Garlic
Organic Market Mixed Greens Salad with Herb Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
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$12.00/person
Minimum 10 orders
Order by Mon, April 26 4:00PM
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Polynesian and Chinese Hybrid Cuisine
Fresh Long Bean, Pea Shoots, Spring Green Garlic and Crushed Green Peppercorn Fried Rice
Marin Sun Farm Chicken with Fire Roasted Ginger and Cashew Nuts , Green Chili and Dark Malaysian Wine Soy Sauce Curry
Crispy Bloomsdale Spinach and Crunchy Water Chestnut Parcels with Nyonya Red Chili Sauce
Vegetarian substitute: Claypot Braised Locally Made Tofu with Shiitake Mushroom,House Pickle Button Mushroom,Spring Green Garlic and Green Onion.
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Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 27 12:00PM
|
|
Grilled Green Cardamon Chicken - Coconut Milk, Chili, Cilantro, Ginger, Garlic, Lime
Vegetarian Samosas - Crispy Curried Potato and Peas Samosas,Spiced Pineapple Chutney
Citrus Basmati Rice - Lemon Grass, Roasted Tomatoes, Myer Lemon Zest and Juices
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Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 27 4:00PM
|
|
Sautéed Turkey Scaloppini with a Lemon Caper Butter Sauce
Wild Mushroom Rice Pilaf
Roasted Organic Beets with Tarragon
Organic Mixed Greens with Cucumber, Red Onion, Sweet Peppers and Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 27 4:00PM
|
|
Polynesian and Chinese Hybrid Cuisine
Fresh Long Bean, Pea Shoots, Spring Green Garlic and Crushed Green Peppercorn Fried Rice
Marin Sun Farm Chicken with Fire Roasted Ginger and Cashew Nuts , Green Chili and Dark Malaysian Wine Soy Sauce Curry
Crispy Bloomsdale Spinach and Crunchy Water Chestnut Parcels with Nyonya Red Chili Sauce
Vegetarian substitute: Claypot Braised Locally Made Tofu with Shiitake Mushroom,House Pickle Button Mushroom,Spring Green Garlic and Green Onion.
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Tue, April 27 4:00PM
|
|
Asian Style Braised Pork Shoulder - Coriander, Ginger, Garlic, Soy Sauce, Cane Sugar, Chilies, Bay Leaf
Garlic Pancit Noodles - Peas, Napa Cabbage, Carrots, Spring Onions, Wild Mushrooms, Cilantro, Lime Juice
Steamed Basmati Rice - Lemongrass Scented, Scallions, Citrus Zest
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Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 28 4:00PM
|
|
Grilled Chicken Sate Style with Spicy Peanut Sauce
Marinated Cucumber Salad
Steamed Rice with Toasted Sesame Seeds and Scallions
Grilled Local Asparagus
Organic Baby Spinach Salad with Lemon and Extra Virgin Olive Oil Dressing, Toasted Pine Nuts, Parmesan Cheese and Basil
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 28 4:00PM
|
|
Polynesian and Chinese Hybrid Cuisine
Fresh Long Bean, Pea Shoots, Spring Green Garlic and Crushed Green Peppercorn Fried Rice
Marin Sun Farm Chicken with Fire Roasted Ginger and Cashew Nuts , Green Chili and Dark Malaysian Wine Soy Sauce Curry
Crispy Bloomsdale Spinach and Crunchy Water Chestnut Parcels with Nyonya Red Chili Sauce
Vegetarian substitute: Claypot Braised Locally Made Tofu with Shiitake Mushroom,House Pickle Button Mushroom,Spring Green Garlic and Green Onion.
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Wed, April 28 4:00PM
|
|
Grilled Red Wine Marinated Short Rib - Shallots, Garlic, Parsley Rosemary, Thyme
Braised Artichoke and Butter Beans - Tomato, Onion, Garlic, Herbs
Wild Rice Pilaf - Trio Blend of California Wild Rice, Wild Mushrooms
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 29 4:00PM
|
|
Turkey and Apple Meatloaf With an Orange Cranberry Relish
Buttermilk Mashed Potatoes
Steamed Green Beans
Herb Biscuit
Organic Market Mixed Greens Salad with Herb Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Thu, April 29 4:00PM
|
|
pork roast - seasoned with rosemary and garlic, served with jus and rhubarb chutney
roasted garlic potatoes
arugula salad with parmesan and artichoke hearts and capers
Optional:
Quiche with potatoes rosemary and garlic
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
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$12.50/person
Minimum 10 orders
Order by Sun, May 2 4:00PM
|
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Grilled Pesto Marinated Chicken with Balsamic Reduction
Roasted Garlic and Rosemary Fingerling Potatoes
Grilled Summer Squash with Herbs
Organic Farmers Market Salad with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Sun, May 2 4:00PM
|
|
Pork and Chicken Adobo - Ginger, Garlic, Onions, Bay Leaf, Cane Vinegar, Black Pepper
Vegetarian Pancit - Napa Cabbage, Carrots, Scallions, Celery, Mushrooms, Soy Sauce, Asian Lime Juice
Steamed Citrus Rice - Lemongrass, Myer Lemon Zest
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$11.00/person
Minimum 10 orders
Order by Sun, May 2 4:00PM
|
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Steam Turmeric and Lentil with a hint of Fenugreek, White Poppy Seed and Mustard Seed Rice
Sambal Shrimp with Red Chili,Lemongrass,Tamarind, Fresh Sugar Cane Juice,Kaffir Lime Leaf and Shrimp Paste
Sautee Perpetual Spinach and Cauliflower with Spring Green Garlic and Griselle Shallots
Vegetarian substitute: Seasonal Vegetable Curry Cooked with Creamy Fresh Grated Coconut Milk
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Sun, May 2 4:00PM
|
|
Barbeque Chicken with a Hickory BBQ Sauce
Baked Beans with Maple and Sweet Onions
Southern Style Organic Cole Slaw
Artisan Potato Salad
Honey Corn Bread
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 3 4:00PM
|
|
Grilled Tandoori Chicken - Simply Marinated in Tandoori Spices and Yogurt
Vegetarian Samosas - Mango and Cilantro Chutney
Roasted Cauliflower and Potatoes - Oven Roasted with Marsala Spices and Coconut Milk
Saffron Basmati - Steamed with Saffron
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 3 4:00PM
|
|
Steam Turmeric and Lentil with a hint of Fenugreek, White Poppy Seed and Mustard Seed Rice
Sambal Shrimp with Red Chili,Lemongrass,Tamarind, Fresh Sugar Cane Juice,Kaffir Lime Leaf and Shrimp Paste
Sautee Perpetual Spinach and Cauliflower with Spring Green Garlic and Griselle Shallots
Vegetarian substitute: Seasonal Vegetable Curry Cooked with Creamy Fresh Grated Coconut Milk
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 3 4:00PM
|
|
Shrimp Tomato Fennel Broth over couscous - sauteed in green garlic, onions and fennel with tomatoes and smoked paprika
Grilled Bread with Roasted Garlic and Rosemary
Roasted Carrot Salad with green olives and parsley over mixed greens with cumin vinaigrette
Optional:
Quiche with potatoes rosemary and garlic
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.00/person
Minimum 10 orders
Order by Tue, May 4 4:00PM
|
|
Braised Pork with Green Chilies and Onions
Chipotle Polenta with Fresh Corn Cilantro
Cabbage Slaw
Fried Plantains with spicy chili sauce
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Tue, May 4 4:00PM
|
|
Roasted Lemon Herb Marinated Chicken Breast - Shallots, Thyme, Parsley, Oregano, Cracked Black Pepper, Olive Oil
Farfalle Pasta - Asparagus, Wild Mushrooms, Peas, Garlic Parmesan Sauce, Fresh Basil, Mint
Garlic Cheese Bread - Simply Grilled with Roasted Garlic Herb Butter
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, May 4 4:00PM
|
|
Grilled Chicken Sate Style with Spicy Peanut Sauce
Marinated Cucumber Salad
Steamed Rice with Toasted Sesame Seeds and Scallions
Grilled Local Asparagus
Organic Baby Spinach Salad with Lemon and Extra Virgin Olive Oil Dressing, Toasted Pine Nuts, Parmesan Cheese and Basil
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Wed, May 5 4:00PM
|
|
Spicy Lemongrass Braised Chicken - Star Anise, Ginger, Thai Chilies, Scallions, Lime Juice
Sauteed Long Beans - Oyster Mushrooms, Shitake Mushrooms, Garlic Chips, Cashew, Thai Sweet Basil
Crispy Tofu - Green Curry, Coconut Milk, Baby Bok Choy, Bean Sprouts
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Wed, May 5 4:00PM
|
|
Steam Turmeric and Lentil with a hint of Fenugreek, White Poppy Seed and Mustard Seed Rice
Sambal Shrimp with Red Chili,Lemongrass,Tamarind, Fresh Sugar Cane Juice,Kaffir Lime Leaf and Shrimp Paste
Sautee Perpetual Spinach and Cauliflower with Spring Green Garlic and Griselle Shallots
Vegetarian substitute: Seasonal Vegetable Curry Cooked with Creamy Fresh Grated Coconut Milk
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Wed, May 5 4:00PM
|
|
Braised Chicken in White Wine with leeks, thyme, carrots & potatoes
White Bean Salad with asparagus, spring onions, roasted red bell peppers tossed in vinaigrette with home made garlic croutons
strawberry rhubarb crumble with soft whipped cream
Optional:
Quiche with potatoes rosemary and garlic
(additional
$14.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$13.00/person
Minimum 10 orders
Order by Thu, May 6 4:00PM
|
|
Greek Turkey burger with spinach, Kalamata olives, feta cheese, tahini aioli
Lemon and Oregano Couscous
Marinated Cucumber and Tomato Salad
Organic Market Mixed Greens Salad with Herb Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Thu, May 6 4:00PM
|
|
Pan Roasted Salmon - Lemon Caper Sauce, Parsley, Chives
Parsnip and Potato Puree - Roasted Garlic, Creme Fraiche, Thyme
Roasted Fennel and Tomato - Caramelized Shallots, Basil, Olives, Sea Salt
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Thu, May 6 4:00PM
|
|
Steam Turmeric and Lentil with a hint of Fenugreek, White Poppy Seed and Mustard Seed Rice
Sambal Shrimp with Red Chili,Lemongrass,Tamarind, Fresh Sugar Cane Juice,Kaffir Lime Leaf and Shrimp Paste
Sautee Perpetual Spinach and Cauliflower with Spring Green Garlic and Griselle Shallots
Vegetarian substitute: Seasonal Vegetable Curry Cooked with Creamy Fresh Grated Coconut Milk
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 6 orders
Order by Fri, May 7 2:00AM
|
|
Almond Beef Curry - Marin Sun Farm Slow Cooked Beef in Clay Pot with Roasted Almond Pesto,Malaysian White Poppy Seed ,Asian Herbs and Creamy Coconut Milk Curry
Fragrant Roasted Turmeric and Saffron Spiced Basmati Rice
Fresh Fifth Crow Cucumber and Pineapple Salad with Coriander,Red Chili and Calamansi Vinaigrette
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Sat, May 8 4:00PM
|
|
Roasted Lemon Herb Marinated Chicken Breast - Shallots, Thyme, Parsley, Oregano, Cracked Black Pepper, Olive Oil
Farfalle Pasta - Asparagus, Wild Mushrooms, Peas, Garlic Parmesan Sauce, Fresh Basil, Mint
Grilled Asparagus - Crispy Apple Wood Smoked Bacon, Cracked Black Pepper, Sea Salt, Olive Oil, Herbs
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Sun, May 9 4:00PM
|
|
Meatball Mondays
Italian meatballs with veal, pork and beef with fennel and basil in tomato sauce– Served over creamy polenta with chard and mozzarella
Side: Roasted Eggplant Capponata + Peppers with garlic
Parmesan Garlic Bread
Optional:
Quiche with artichoke hearts + Parmesan
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble with whip cream
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.50/person
Minimum 10 orders
Order by Sun, May 9 4:00PM
|
|
Barbeque Chicken with a Hickory BBQ Sauce
Baked Beans with Maple and Sweet Onions
Southern Style Organic Cole Slaw
Artisan Potato Salad
Honey Corn Bread
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Sun, May 9 4:00PM
|
|
Marin Sun Farm Braised Star Anise Chicken Curry with Exotic Spices and Spring Seasonal Herbs
Steam Spice Basmati Rice with Roasted California Cache Creek Farm Almond
Fifth Crow Fresh Spring Cucumber and Pineapple Salad with Red Chili and Calamansi Vinegrette
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Sun, May 9 4:00PM
|
|
Roasted Pork Loin - Caramelized Apple,Spiced Walnuts, Fresh Herbs, Calvados Brandy Glaze
Roasted Fingerling Potatoes - Garlic, Parsley, Thyme, Rosemary, Chabot Cheddar Cheese
Green Beans and Swiss Chard - Braised with Shallots, Tomato, Olive Oil
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 10 4:00PM
|
|
Grilled Pesto Marinated Chicken with Balsamic Reduction
Cous Cous with Organic English Peas
Grilled Summer Squash with Fresh Herbs
Greek Quinoa Salad, with Cucumber, Red Onion, Sweet Peppers, Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 10 4:00PM
|
|
Marin Sun Farm Braised Star Anise Chicken Curry with Exotic Spices and Spring Seasonal Herbs
Steam Spice Basmati Rice with Roasted California Cache Creek Farm Almond
Fifth Crow Fresh Spring Cucumber and Pineapple Salad with Red Chili and Calamansi Vinegrette
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 10 4:00PM
|
|
Citrus Braised Chicken - Slow Oven Braised with Orange Juice, Saffron, Shallots, Thyme,Smoked Paprika, Natural Pan Jus
Ratatouille - Rustic Chunky Style, Eggplant, Tomato, Onions, Garlic, Zucchini, Bell Pepper, Basil
Farfalle Pasta - Simply Tossed with Fresh Herbs, Virgin Olive Oil, Cracked Black Pepper, Shaved Pecorino Ramano
|
Miguel Saga
Gary S.
Chef Miguel Saga's cuisine has global flare while using local and sustainable food that he obtains from farmers markets. His menus are based on "Best of Season" produce, which is the foundation for his creations. He has worked for reputable establishments such as Navio at the Ritz Carlton, Draegers Market, Madera at Rosewood Sand Hill, and Google.
|
$12.00/person
Minimum 10 orders
Order by Tue, May 11 4:00PM
|
|
Asparagus Pancetta and Pea Pasta with mint and Parmesan
Steamed Artichokes with Lemon Aioli
Radish Cucumber Butter Lettuce Salad with fennel croutons with red wine vinaigrette
Herbed Foccacia
Optional:
Quiche with artichoke hearts + Parmesan
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble with whip cream
(additional
$12.00)
|
QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
|
$12.50/person
Minimum 10 orders
Order by Tue, May 11 4:00PM
|
|
Sautéed Turkey Scaloppini with a Lemon Caper Butter Sauce
Wild Mushroom Rice Pilaf
Fresh Organic Green Beans
Organic Mixed Greens with Cucumber, Red Onion, Sweet Peppers and Feta Cheese, Tossed with Oregano Vinaigrette
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (dozen)
(additional
$10.00)
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J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
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$12.00/person
Minimum 10 orders
Order by Wed, May 12 4:00PM
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Marin Sun Farm Braised Star Anise Chicken Curry with Exotic Spices and Spring Seasonal Herbs
Steam Spice Basmati Rice with Roasted California Cache Creek Farm Almond
Fifth Crow Fresh Spring Cucumber and Pineapple Salad with Red Chili and Calamansi Vinegrette
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Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
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$12.00/person
Minimum 10 orders
Order by Wed, May 12 4:00PM
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Marinated Lemon Oregano Grilled Chicken Thighs over roasted smashed potatoes
White Bean Salad with tomatoes, basil, roasted peppers
Green Goddess Salad: Home made green goddess dressing (made with avocado and herbs), with butter lettuce, asparagus, radishes and cucumbers
Optional:
Quiche with artichoke hearts + Parmesan
(additional
$14.00)
Optional:
Strawberry Rhubarb Crumble with whip cream
(additional
$12.00)
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QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
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$12.50/person
Minimum 10 orders
Order by Thu, May 13 4:00PM
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Cracked Pepper, Garlic and Rosemary Marinated Grilled Chicken
Lemon and Basil Quinoa with Fresh Tomatoes
Grilled Local Asparagus
Organic Baby Spinach Salad with Lemon and Extra Virgin Olive Oil Dressing, Toasted Pine Nuts, Parmesan Cheese and Basil
Chocolate Chip Cookies
Optional:
Fresh Baked Chocolate Chip Cookies (additional dozen)
(additional
$10.00)
|
J Michael
Jim D.
Jim, a graduate of Culinary Institute of America in Hyde Park, New York has been a restauranteur and chef in San Francisco for over 20 years. Jim has built a reputation for preparing truly delicious meals from the finest local organic ingredients available.
|
$12.00/person
Minimum 10 orders
Order by Thu, May 13 4:00PM
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Mint Chicken Curry - Free-range chicken cooked in creamy coconut milk, fresh mint, and 15 of Malaysia’s most flavorful spices
Green and Purple Cabbage Salad made with carrots and Azalina’s Coriander Peanut Sauce
Basmati Coconut Rice - Fresh Coconut and Coconut Cream Steam Rice with Crunchy Toppings
Penang Green and Fresh Coconut Pesto
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Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Sun, May 16 4:00PM
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Mint Chicken Curry - Free-range chicken cooked in creamy coconut milk, fresh mint, and 15 of Malaysia’s most flavorful spices
Green and Purple Cabbage Salad made with carrots and Azalina’s Coriander Peanut Sauce
Basmati Coconut Rice - Fresh Coconut and Coconut Cream Steam Rice with Crunchy Toppings
Penang Green and Fresh Coconut Pesto
|
Coconut and Spice
Azalina E.
Coconut and Spice specializes in authentic and traditional Malaysian Food. Azalina was a pastry chef for 5 years in Malaysia and upon arriving in San Francisco, she realized there was no place for people to enjoy authentic Malaysian food and experience the warm, tropical country she grew up in. And this is why Coconut and Spice was born. All ingredients are fresh, natural, and authentic. Coconut and Spice is committed to supporting local farmers and ranchers and sources ingredients locally when possible.
|
$12.00/person
Minimum 10 orders
Order by Mon, May 17 4:00PM
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Braised beef Braciole: slowly braised beef (falling apart tender) with tomatoes red wine and garlic served atop creamy Parmesan polenta
Vegetarian substitute: Braised Portobello mushrooms over polenta
**
Ratatouille Gratin: Roasted Summer squash, Eggplant and Tomatoes with onions, bread crumbs and Parmesan
Artichoke, Roasted Red Bell Pepper and roasted garlic Pizza Bianco: A cross between a pizza and a foccocia, made with good olive oil and sea salt plus the toppings listed above
Optional:
Quiche: leeks and wild mushroom
(additional
$14.00)
Optional:
Dessert: Berry Streusel Muffins (6 per order)
(additional
$12.00)
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QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
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$12.50/person
Minimum 10 orders
Order by Tue, May 18 4:00PM
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Almond and Herbed Breaded Chicken: Buttermilk soaked chicken pieces breaded in an herb and almond coating – baked until crispy
French Potato Salad: with a mustard vinaigrette and chives
Green Beans with pine nuts, lemon
Strawberry Rhubarb Crumble with soft whipped cream
Mac and Cheese with creamy leeks
Tomato Salad
Artichoke, Roasted Red Bell Pepper and roasted Garlic Pizza Bianco: A cross between a pizza and a focaccia, made with good olive oil and sea salt plus the toppings listed above
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QuicheQuiche
Abby O.
Graduate of the Institute of Culinary Education in New York. Chef at Delfina and prior to that was a chef at Osteria Stellina in Point Reyes. Specializes in Franco-Italian cuisine. Abby believes in good technique, passion, inspiration from stellar ingredients and craftsmanship. Menus are inspired seasonally, using organic and sustainable ingredients.
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$15.00/person
Minimum 10 orders
Order by Thu, May 20 4:00PM
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