Small-Batch Dinners Delivered Fresh

Sticky-sweet organic thighs and breasts grilled to GBD (golden, brown, delicious) perfection. Showered with sesame seeds, and nestled on buttery braised bok choy.
[dairy-free, contains nut oil]

Steamed rice seasoned with aromatics and rice vinegar and finished with crispy shallots.
[vegan, vegetarian, gluten-free]

Crisp, quick-pickled veggies tossed with Thai basil, mint, cilantro in a bright citrus and sesame oil glaze.
[vegan, vegetarian, contains nut oil]

Pocket-size heat. Full-size attitude.

Al dente rigatoni tossed in a classic Emilia-Romagna style Bolognese. Our sauce is slow-simmered with beef, pork, tomatoes, red wine, and aromatic vegetables until deeply rich and savory, then finished with Parmesan for a comforting, authentic taste of Italy.
[nut-free]

Charred edges, currants, lemon zest, tender chickpeas, and a touch of Calabrian chili for a piquant balance.
[vegetarian, gluten-free, nut-free]

A bold mix of escarole, radicchio, and endive, scattered with roasted pistachios and generous chunks of Pecorino Romano. Dressed in a zesty preserved lemon vinaigrette - it’s hearty, crunchy, and full of character.
[vegetarian, gluten-free, Omit pistachios for a nut-free version]

Bread first, manners later.
[vegetarian]

Boneless organic breast & thigh meat marinated in yogurt, G&G* and North Indian spices, then roasted at high heat for a perfect char. Juicy, smoky, and oh so tender—this tandoori classic delivers bold flavor without the heat.
[gluten-free, nut-free]

Steamed basmati rice with sweet corn and peas, infused with digestive spices like cumin, cardamom and clove roasted in organic Ghee—soothing, aromatic, and grounding.
[vegetarian, gluten-free, nut-free]

Restaurant-style Indian flatbread, fire-baked for an authentic tandoori flavor and topped with roasted garlic and herbs.
[vegetarian, nut-free]

Cooling probiotic-rich organic yogurt with cucumber, mint, and cumin—an Ayurvedic classic that soothes pitta, aids digestion, and brings balance to every bite.
[vegetarian, gluten-free, nut-free]

[vegan, gluten-free, nut-free]

Chicken braised the way Italian hunters (meaning cacciatore) once made it: simmered with tomatoes, peppers, onions, garlic, and herbs gathered from the countryside. A rustic dish, bold and earthy, meant to warm you after the chase.
[gluten-free, nut-free]

Creamy, slow-stirred heirloom heritage cornmeal finished with butter and Parmigiano — silky, comforting, and perfect for soaking up the rich sauce.
[vegetarian, gluten free, nut free]

A bright house salad of greens, tender ceci, roasted red bell peppers, served with a fennel and golden raisin vinaigrette. Sweet, savory, and refreshingly simple. Add a wedge of Gorgonzola.
[vegetarian, gluten-free, nut-free]

The most delicious way to do the clean-up.
[vegetarian]

Tender chicken with baby green eggplant, potatoes, and squash in a fragrant Thai green curry made with blended Thai basil, kaffir lime, lemongrass, spinach, and coconut milk. Warm, layered, and reminiscent of late evenings in Bangkok.
[gluten-free, dairy-free, nut-free]

Fluffy, aromatic jasmine rice with caramelized ginger and scallion, finished with crispy fried shallots.
[vegan, gluten-free, dairy-free, nut-free]

Chilled soba noodles with Napa cabbage, ripe mango, cucumber, scallions, and green beans, mint & cilantro, tossed in sesame and lime, finished with roasted peanuts - fresh, vibrant, and inspired by night markets in coastal Southeast Asia.
[vegan, gluten-free, dairy-free, omit peanuts for a nut-free version]

Flaky, hand-layered flatbread from the Malabar coast—crisp on the outside, soft and buttery within. Perfect for scooping & sopping.
[vegetarian]

Chicken Normandy with apples, cider, and fresh thyme - enriched with Calvados and finished with crème fraîche. Inspired by the orchards of Normandy in bloom, cool Atlantic air, and traditional fare prepared in quiet farmhouse kitchens.
[gluten-free, nut-free]

Delicate and bright, with tender asparagus, peas, and fresh herbs, reminiscent of the first spring days in the French countryside.
[vegetarian, nut-free]

Tender greens, radish, haricot vert and herbs in a classic Dijon vinaigrette, fresh and simple, like a morning walk through a village market.
[vegetarian]

Crisp, skinny chicken cutlets with San Marzano tomato, fresh mozzarella, and Parmigiano-Reggiano, baked until bubbling and finished with basil and olive oil. Inspired by Brooklyn nights, red-sauce restaurants, and a little bit of Moonstruck romance.
[nut-free]

Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
[vegetarian, nut-free]

Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, olives and shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
[vegetarian, gluten-free, nut-free]

Aye Paisa Bread first, manners later.
[vegetarian]

Golden roasted chicken with sweet chicken sausage, roasted peppers, and potatoes, finished with white wine, garlic, rosemary, and a bright & light lemon vinegar glaze. Inspired by long Italian afternoons.
[gluten-free, nut-free]

Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
[vegetarian, nut-free]

A bold mix of escarole, radicchio, and endive, scattered with roasted pistachios and generous chunks of Pecorino Romano. Dressed in a zesty preserved lemon vinaigrette - it’s hearty, crunchy, and full of character.
[vegetarian, gluten-free, omit pistachios for a nut-free version]

Bread first, manners later.
[vegetarian]