HOW IT WORKS

ORDER

SCHEDULE

  Place your order by 1pm. Be sure to note a pick-up time, and if you are ordering for multiple days at different times, use the special request box or text us at 201.248.9694.

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Meals are in oven-safe aluminum containers and may be reheated at 350°F. Just let us know what time you'll come by, and we'll have it hot and ready to eat-- or ready to reheat, whichever you prefer. 

POP THE TRUNK

When you pull up to our location

in Tenafly, pop your trunk and a ready-to-eat or reheat delicious meal is placed in your car. It's that easy-- and clean.

Dinner is done!

THIS WEEK'S MENU

All meals are now available for two, four, or more people

Sunday, January 17

Slow-Simmered Brisket; Parsley Noodles; Roast Cauliflower and Broccoli; Glazed Carrots

Slow-simmered brisket is tender and savory; we serve it thinly sliced with plenty of its sauce over noodles tossed with parsley and olive oil, accompanied by roast cauliflower and broccoli, and sweet glazed carrots. See why people rave about our brisket! (Available with gluten free pasta).

Dinner for 4: $80 (Dinner for 2: $40) 

Monday, January 18

Mushroom Cassoulet; Rosemary Focaccia

Savory mushrooms are the perfect stand-in for the usual meat in this soul-warming, deeply flavorful vegetarian cassoulet. It's chock full of veggies, including sweet potatoes, fennel, white beans and more-- all served under a crunchy golden panko and parsley topping. Served with rosemary focaccia. (Vegan)

Dinner for 4: $60 (Dinner for 2: $30)

Tuesday, January 19

Turkey or Beef Classic Meatloaf, Cheddar Broccoli, and

Roasted Paprika-Dusted Potato Wedges

Tender, tasty meatloaf with classic ketchup glaze is as good the second day as it is the first. Served with broccoli topped with melted cheddar, and savory potato wedges. Please specify under special requests if you prefer turkey. (Gluten free version available by request)

       Dinner for 4: $60 (Dinner for 2: $30)

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Wednesday, January 20

Lemon and Herb Roasted Snapper; Wild Rice Pilaf; Roast Broccoli

Mild, tender snapper is roasted with cherry tomatoes, fresh herbs, lemon, and extra virgin olive oil to enhance the inherent subtly sweet flavors of the fish. It is accompanied by rice pilaf studded with caramelized onion and served with roast broccoli. 

Dinner for 4: $85 (Dinner for 2: $42.50)

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Thursday, January 21

Pad Thai; Mango Cabbage Salad

Rich, vibrant Pad Thai, the rice noodle dish prized for its careful balance of sweet, sour, and savory flavors, is made with an array of vegetables and sprinkled with peanuts. The basic version includes tofu, but you may also add on shrimp. Crisp mango cabbage salad with cucumbers and bell peppers, is tossed with a creamy cilantro-lime dressing.

Dinner for 4: $70/ $80 with Shrimp (Dinner for 2: $35/ $40 with Shrimp) 

Friday, January 22

Marinated Skirt Steak with Chimichurri; Asparagus with Gribiche Sauce; Truffled Potatoes

Rich, meaty skirt steak is marinated, grilled, and served with herbaceous chimichurri sauce. We take this special dinner up another notch by adding truffle to the potato  wedges and topping crisp-tender asparagus with the classic French dressing made with hard boiled eggs and bits of cornichon.

Dinner for 4: $85 (Dinner for 2 $42.50)

Sunday, January 24

Bourbon Brown Sugar Ribs; Shaved Brussels Sprouts; Cheesy Grits

Slow-cooked meaty and tender ribs have deep, rich flavor-- for which cheesy grits, made with Kerrygold cheddar from grass fed cows, are the perfect foil. We add crisp-tender shredded Brussels sprouts-- a less common and utterly delicious way to eat this favorite vegetable. (Please order no later than Saturday evening).

Dinner for 4: $80 (Dinner for 2: $40) 

Please let us know if you have any food allergies.