View fullsize Welcome guests with their own hors d'oeuvres. We put mini cheese ‘plates’ together for a small event where guests can enjoy them with a cocktail and eat together at a safe distance. Large gatherings aren’t on the horizon, but gettin
View fullsize Peach mojitos and peach limeade for #foodiefriday 🍹! Enjoy with a sandwich, salad or by itself πŸ˜‰ … Don’t forget you can see the menu and order ahead πŸ”— in bio.
View fullsize Order ahead! πŸ”— in bio …
Summer grilling is on! #FoodieFriday — steak sandwich made with mesquite grilled ribeye, sweet peppers, caramelized onions, jalapeños, arugula and provolone. Also from the grill, Mary’s chicken breas
View fullsize Since shelter in place began, we were unexpectedly thrust into the position of rethinking our business in order to stay afloat. We’re amazed at how many of you have supported us. Thank you ❀️ … Over the past two and a half months we have
View fullsize @hunt_littlefield you brightened our day and popup tent! Thanks so much for visiting us. We miss seeing and working with you at events. Hope we can collaborate again soon πŸ’ … #eventplanner #eventplanning #eventplanners #eventflorist #eventfl
View fullsize Lobster rolls for #FoodieFriday! ICYMI we had lobster pot pie on the dinner delivery menu this week, but we wanted to end the week with more lobster ❀️ … The lobster is poached in butter and served on a grilled acme torpedo roll with lemon b&e
View fullsize We’re already gearing up for #FoodieFriday! The amazing corn from @dwelleyfamilyfarms keeps coming, and this week it’s featured in our seasonal salad. We’re charring white & yellow corn, and adding Sweet 100 cherry tomatoes, Fre
View fullsize Lobster pot pie this week for dinner delivery! … We’ve already exclaimed how much we love @montereyfishmarket, but we’re doing it again. They’ve come through for us this week with live Maine lobster. We’re putting the l
View fullsize Don’t forget dessert at our popup lunch today — chocolate cream pie πŸ˜‹ … Tent open 11:30 am –2:00 pm … See you soon 😊
View fullsize πŸŽ‚ Happy 80th birthday to our founder Betty! She started the company almost 45 years ago when her son was in elementary school. (How challenging is that!) She began cooking for parties at her friends’ homes and evolved her business into a large
View fullsize The grill will be back out on Indiana St. for this week’s #foodiefriday. We’ll have sliders three ways, Texas BBQ style. Choose from brisket, chicken or @beyondmeat sliders, with spiced potato wedges and grilled corn salad on the side. ..
View fullsize Was the flourless chocolate cake was accidentally created by mistake? We’ll never know, but we’re all thrilled that it happened. We’re of course biased and think our Chef Tom has created one of the best. Always on our weekly menu, o
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View fullsize Don’t forget #foodiefriday tomorrow and stop by for our popup lunch. We’ll have chicken and Laotian sausage bánh mi, Thai noodle salad, mango & coconut chia pudding, and of course a refreshing drink to start your weekend &ndash
View fullsize Corn to be wild! Fresh, sweet corn is finally in season and we are quickly incorporating it into our favorite menus – from corn succotash to corn spoon bread to an amazing corn soup velouté! Sourced from Dwelley Farms, family-owned and o
View fullsize Our staff has really been missing preparing and serving meals at events. At this time of year we would be gearing up for outdoor events and weddings. Instead our chefs have been channeling their energy into creating delicious delivery dinners. . This
View fullsize Next week’s dinner menu is here – be sure to place your orders early! This week we have local, line-caught halibut from right outside the Bay. We’re cooking the halibut slowly en papillote (in parchment) with traditional Proven&cced
View fullsize French strawberry-rhubarb butter cake with blueberry compote and almond crème anglaise. Add to your dinner delivery! We’ll have the full menu up this weekend.
View fullsize #foodiefriday popup lunch is on hiatus this week 😒 We’ll be back on Friday, June 5 from 11:30 am – 2:00 pm with bánh miΜ€ and, of course, a refreshing cocktail. See you next week!
View fullsize We’re still celebrating spring on our delivery menu . Grilled spring lamb loin with confit of bing cherries, fingerling potatoes and white corn succotash.