Participating Restaurant Menus

Pick-Up Times

• Wednesday: 11:00am – 7:30pm
• Thursday 11:00am – 5:00pm

Menu

Everything will be cold for pick up and reheated in the oven. Enjoy the charcuterie plate while the pasta heats in the oven. 

First Course: Charcuterie Plate + Onion Dip
Second Course : Pasta bolognese: pork + beef slow-simmered with vegetables, and demi-glace served over pappardelle pasta. Served with Kemp208 salad + garlic bread
Third Course: Meyer lemon olive oil cake with cream cheese frosting

Pick-Up Times

Thursday, March 25th, at 5:30pm

Menu

All meals are hot & ready to serve.

Option One: Bacon-Wrapped Filet Mignon
Option Two: Salmon

First Course: Caesar salad + au gratin potatoes
Second Course: Bacon-wrapped filet mignon or Salmon
Third Course: Nutty Irishman ice cream drink

Pick-Up Times

Wednesday, March 24th – Noon-6:00pm *Fulton Street entrance closest to City Hall

Menu

All meals come cold with reheating instructions.

Option One: Braised Short Ribs

• First Course: Bacon + gruyere croquettes with smokey tomato coulis
• Second Course: Quinoa salad with arugula + dried apricots
• Third Course: Bone-in Braised Short Rib with bacon and sautéed greens, roasted new potatoes, and butter-poached carrots
• Fourth Course: Vanilla Bean Bread Pudding with bourbon caramel sauce (bake it fresh and serve with ice cream)

Option Two – Vegetarian:

• First Course: Asiago risotto croquette with smoky tomato coulis
• Second Course: Quinoa salad with arugula + dried apricots
• Third Course: Baked ratatouille tart with squash, zucchini, + goat cheese, roasted potatoes + butter-poached carrots
• Fourth Course: Vanilla bean bread pudding with bourbon caramel sauce (bake it fresh + serve with ice cream)

Pick-Up Times

Thursday, March 25th from 4:00pm – 6:00pm

Menu

All meals come hot with instructions on how to keep warm.

Option One: 6oz Filet with garlic smashed potatoes and vegetables
Option Two:  Stuffed Chicken Breast with feta, spinach and sun-dried tomatoes. Served with garlic smashed potatoes and vegetables.

First Course: Mixed green salad
Second Course: 6 oz Filet or Stuffed Chicken Breast
Third Course: Untamed Chef’s signature gourmet cupcake