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Pick from chef-prepared meal options with fresh, local ingredients.
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It’s Ready
Come pick up your Supper Club order; pay in store
Yummm
Heat, serve, and enjoy a real dinner, made real easy (simple how tos included)
Repeat
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See What The Chefs Are Cooking Up
Reserve by 10/06
Ready for pickup 09/14 - 10/11
Penne pasta is tossed in a bold, spicy tomato sauce with capers, Castelvetrano olives, lemon juice, and chili flakes, then topped with perfectly baked tuna steaks. Served with grilled ciabatta.
Greek-marinated chicken skewers over white rice with baba ganoush, tzatziki, kalamata olives, feta, and a fresh cucumber, tomato, and pickled red onion salad.
Citrus pineapple chicken thighs served over fluffy cilantro lime rice. Finished with fresh salsa, pickled red onion, black beans, creamy avocado, and bursts of pineapple.
Juicy spatchcock chicken roasted to perfection and served with creamy mashed potatoes & poultry gravy. Served with a fresh garden salad. Choose from Savory, Lemon Pepper or Salt & Pepper.
Penne pasta is tossed in a rich beef Bolognese sauce. Served with garlic bread and a crisp garden salad, this classic comfort dish is both satisfying and well-balanced.
On a bed of cauliflower rice, feta, kalamata olives, artichoke, fresh herbs, tomatoes, cucumber, radish and avocado. Served with a side of pita bread and garlic tahini to drizzle on top.
Gochujang marinated Tri Tip, grilled and thinly sliced inside a corn tortilla with green cabbage, kimchi and cilantro. Served with a side of jasmine rice and a Sriracha sour cream to drizzle on top.
Chef’s Seasonal Favorites
This cozy fall-inspired dish features a rich, red sauce made with canned pumpkin and tossed with Italian sausage, crimini mushrooms, garlic, sage, and finished with pecorino. Served with a garden salad.
A juicy plant based beet burger made with shredded beets, carrots and sweet potato, stacked high on a buttery brioche bun with avocado, arugula, tomato, pickled red onion and jicama. Served with crispy baked tofu fries and a swipe of vegan mayo.
Grilled salmon baked in a Dijon and Tamari marinade served with a garden salad, a side of balsamic vinaigrette and a creamy lemon herb yogurt sauce.
Market Meals
Supper for 1
Country style pork ribs with smokehouse bbq sauce over creamy polenta with bbq baked beans and green onion.
Sicilian roasted chicken with lemon, artichoke hearts, roasted tomatoes and fresh herbs over penne pasta with parmesan.
A bold single-serving dish of creamy twisted mac and cheese topped with smoky, blackened chicken—rich, spicy, and comforting.
A savory single-serving meal with glazed teriyaki chicken and stir-fried scallion yakisoba noodles—hearty, flavorful, and satisfying.
A vibrant single-serving meal featuring spiced tandoori chicken, hearty aloo gobi (potato and cauliflower curry), and fragrant cilantro lime rice.
Market made Italian sausage and beef lasagna with lemon chili roasted broccolini with pecorino and fresh parsley.
Roasted teriyaki salmon with sauteed vegetables over jasmine rice with sesame seeds.
Citrus pineapple chicken thighs over cilantro lime rice with fresh pineapple, black beans, pickled red onion and cilantro lime rice.
Why Supper Club?
Week’s gone off the rails?
Too many schedules to juggle?
New routines messing up your routine?
Visitors in town and no energy to cook?
Healthy dinner? No time for that.
All the above.
NO STRESSING. NO GUESSING.
DINNER IS DONE. (AND IT’S DELICIOUS.)
