Menu
Top Menu Items | |||||
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Rigatoni with Cauliflower... | $16.95 |
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Garlic-Fried Rice | $6.95 |
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Glazed Brussel Sprouts | $6.95 |
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Entrees | |||||
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Wedge Salad with Sour Cream Dressing
Test kitchen editor Molly Baz’s wedge salad reimagined! Mini-wedges of gem lettuce with diced avocado and a ranch-inspired sour cream dressing. Serves 1-2.
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$8.95 |
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Broccoli Caesar
Crunchy shaved broccoli and shredded Napa cabbage with classic Caesar dressing and Parmesan. Serves 1-2.
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$12.95 |
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Spicy Pork Soup with Noodles and Greens
Ground pork in an aromatic chicken broth with long wheat noodles and wilted greens.
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$12.95 |
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Very Green Grain Salad
Barely-cooked broccoli and crunchy snap peas tossed with fluffy quinoa, sprouts, and pepitas (pumpkin seeds). Dressed with a creamy herb dressing. Serves 1-2.
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$13.95 |
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Grilled Chicken Caesar Sandwich and Chips
Marinated and grilled chicken thighs on brioche bun with fennel slaw, tomato, and Caesar-ish dressing.
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$13.95 |
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Baked Pasta with Sausage and Broccolini
Baked shells in a creamy Fontina sauce with Italian sausage and tender chopped broccolini.
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$16.95 |
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Rigatoni with Cauliflower Bolognese
A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.
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$16.95 |
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Cider-Braised Pork Shoulder with Butternut Squash
Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.
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$18.95 |
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Crispy-Skinned Chicken Thighs with Glazed Brussels Sprouts
Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.
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$18.95 |
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Short Rib Skewers with Peanut-Chile Oil and Bok Choy
Short rib skewers, marinated in coconut milk with lemongrass, ginger, and garlic, then grilled—a recipe from test kitchen editor Chris Morocco. Served with a spicy-crunchy peanut oil and crisp-tender bok choy.
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$20.95 |
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Spicy Sambal Chicken Skewers with Garlic-Fried Rice
Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.
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$16.95 |
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Salmon with Lemon-Sesame Sauce and Cauliflower Rice
Roasted salmon fillet on a bed of herbed cauliflower rice, with a lemon-sesame dressing.
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$22.95 |
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Carla’s Family Combo
Food director Carla Lalli Music's ideal family meal: Coconut Marinated Short Rib Skewers + Garlicky Bok choy, Lemon and Garlic Roasted Chicken Thighs with Warm Honey-Glazed Brussels Sprouts and Farmer’s Market Quinoa Salad. Serves 2-4.
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$53.85 |
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Healthyish Combo
Salmon with Lemon Sesame Sauce + Herbed Cauliflower Rice and Spicy Pork & Mustard Green Soup. Serves 2-3.
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$35.90 |
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Meatless Meal
Cauliflower Bolognese and Little Wedge Salad with Sour Cream Dressing. Serves 1-2.
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$26.90 |
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Side Dishes | |||||
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Garlic-Fried Rice (Side Dishes)
Test kitchen editor Andy Baraghani’s garlic-fried rice, with sesame oil, cilantro, scallions, and a shower of crisp garlic chips.
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$6.95 |
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Glazed Brussel Sprouts (Side Dishes)
Molly Baz’s brussels sprouts: roasted until well-browned and completely tender; then tossed with honey, vinegar, and crushed red pepper flakes. Sweet, spicy, and roasty-toasty.
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$6.95 |
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Crisp-Tender Bok Choy
Bok Choy is cooked with garlic and soy sauce until bright green and crisp-tender.
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$6.95 |
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Beverages | |||||
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Canned Spindrift | $3.45 |
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