Soups ($15/quart, 3 quarts for $40, serves 2)

Chicken Noodle (DF) 

Autumn Vegetable (Vegetarian/GF)

ENTREES ($35, serves 2; $70, serves 4; $99, serves 6) 

FAMILY FAVORITE! >> Pappardelle with Slow-Cooked Beef Ragu 

This dish starts with us braising beef roast for several hours with crushed tomatoes, carrots, celery, red wine, garlic, rosemary, parsley, and parmesan cheese until it is so tender it shreds easily. We serve it with wide strips of pappardelle pasta.

FAMILY FAVORITE! >> Maryland-Style Crab Cakes with Cheesy Polenta and Panzanella Salad

You’ll swear you’re at an East coast seafood shack when you bite into our savory Maryland-style crab cakes, served with our Old Bay aioli (on the side). We pair the crab cakes with our cheesy polenta and a rustic panzanella salad featuring peppers, tomatoes, cucumbers, red onion, basil, house-made croutons, and scratch balsamic vinaigrette.

$5 ADD ON! >> Side Salad with Honey Balsamic Vinaigrette (DF/GF)

Our side salad is made with mixed field greens, cucumbers, tomatoes and shredded carrots. We serve the salad with our house-made honey balsamic vinaigrette. It is available as an add on for $5.

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HANDLING LEFTOVERS
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don’t think you’ll be able to eat leftovers within four days, freeze them right away. The USDA’s current guidance on the handling and consumption of leftovers is available online.