Friday Night Take ‘n’ Bake Dinners $25/person.
Pre-order by Tuesday at 5pm for Friday pick-up
(Between 4pm – 7pm unless otherwise arranged)
Please text orders to 907.399.7688
Choose from disposable oven safe containers or returnable glass dishes for a $10 deposit.
May 3rd
Chicken Mole Enchiladas, Spiced Mexican Rice Pilaf,
Black Beans and a Tomatillo Green Salad.
May 10th
Cider-braised Pot Roast with Polenta,
Brown Butter Fennel Gratin and Fennel Slaw with Mint Vinaigrette.
May 17th
Chicken Tagine with Apricots & Olives, Almond Rice Pilaf,
Honey Balsamic roasted Carrots, and Apricot Slaw.
May 24th
Braised Short Ribs with Onions & Curry Leaves,
Garlic Parmesan Yams, Indian-style roasted Peas, and Carrot Salad.
May 31st
Jerk Chicken with Coconut Rice & Peas
and Coconut Pineapple Slaw.
