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Chef-prepared dishes with real ingredients. Ready in minutes. No seed oils. No shortcuts.
No Seed Oils • Never Frozen • Hormone & Antibiotic-Free Proteins • Wild-Caught Seafood • No Preservatives
A curated weekly menu—no guesswork.
Chef-crafted with real ingredients and zero shortcuts.
Seamless, reliable, and on your schedule.
Heat, eat, and get on with your day.
Flame-grilled NY strip steak topped with vibrant herb chimichurri, served with roasted fingerling potatoes & charred seasonal vegetables
Tender slow-roasted chicken thighs simmered with traditional sofrito and served over fragrant saffron rice. Paired with grilled house vegetables.
Rice noodles wok-tossed with crisp vegetables, fresh cilantro, and scallions in a savory Asian-inspired sauce. Finished with toasted cashews.
Old-fashioned oats slow-cooked with almond milk and vanilla, finished with a house-made blueberry compote and toasted sliced almonds.
24-hour Caribbean-marinated chicken breast seared a la plancha and topped with caramelized onions. Served with seasoned black beans, brown rice, sweet plantains, and house-made garlic cilantro sauce.
Moist carrot cake finished with cream cheese frosting. Drizzled with caramel glaze.
House-baked breaded chicken breast topped with fresh mozzarella and finished with house-made basil pomodoro sauce. Served over spaghetti.
Roasted bell pepper stuffed with sweet corn, black beans, and seasonal vegetables. Finished with creamy cashew mozzarella and house-made ranchero sauce.
One pound chopped grilled prime sirloin steak.
House-made wild-caught salmon cakes pan-seared until golden and crisp. Served with grilled house vegetables and finished with a spicy garlic dill yogurt sauce.
Flame-grilled, house seasoned chicken served with brown rice, roasted corn and black beans.
One pound of flame-grilled chopped chicken.
One pound of flame-grilled seasonal vegetables.
Creamy key lime custard in a house-made graham cracker crust. Finished with sugar-free whipped cream.
Crispy chicken tenders served with golden Belgian waffles and farm-fresh scrambled eggs. Accompanied by applewood-smoked bacon, maple syrup, and fresh-cut seasonal fruit.
One pound of fragrant jasmine rice.
Slow-roasted pulled pork finished with tangy BBQ sauce, house-made chipotle sauce, melted cheddar cheese, applewood-smoked bacon, and fresh scallions. Served with roasted garlic baby potatoes.
House-made all-natural grilled chicken burger served with roasted sweet potato wedges, seasoned black beans, roasted corn, peppers, crisp lettuce, tomatoes, and shredded cheddar. Finished with our signature BBQ sauce
Seasoned and grilled shrimp tossed with fettuccine in a house-made basil pesto sauce with baked grape tomatoes.
All-natural pork chop roasted to perfection and finished with a house-made apple cider glaze. Served with savory cornbread stuffing, sweet potato mash, and caramelized apples.
Grilled salmon finished with a house honey mustard glaze. Served with herb-roasted red potatoes and house vegetables.
Mascarpone cream layered with espresso-soaked ladyfinger cookies. Finished with cocoa powder and notes of sambuca, coffee liqueur, and spiced rum.
Six-hour braised beef simmered with tomatoes, carrots, celery, red wine, aged balsamic, and fresh herbs. Served aside pillowy potato gnocchi with roasted garlic and parmesan.
Six-hour braised pork simmered with assorted peppers, tomatoes, roasted garlic, and artichokes. Served with fusilli pasta.
House jerk-marinated chicken thighs grilled over high heat and seasoned with traditional Caribbean spices. Served with sweet glazed plantains and authentic Jamaican rice and peas for the perfect balance of savory heat and tropical sweetness.
Grilled flour tortillas filled with seasoned all-natural ground beef and melted cheddar Jack cheese. Served with creamy ranch dipping sauce and fresh grapes.
A grilled turkey burger seasoned with Mediterranean herbs and spices, served with grilled house vegetables and bright lemon herb asparagus.
Macaroni pasta simmered in a hearty vegetable broth with chickpeas, red beans, navy beans, peppers, squash, carrots, celery, tomato, and red onion.
Rich and moist chocolate cake layered with fudge. Finished with whipped cream and fresh berries.
Natural Peanut Butter w/ Dark Chocolate Chips, Rolled Oats, Honey & Coconut Flakes
Slow-roasted chicken marinated in a Peruvian spice blend. Served with charred green beans and aji verde salsa.
Thinly sliced grilled steak tossed with cheese tortellini, roasted peppers, and sautéed onions in a rich, creamy cheddar cheese sauce.
Quinoa tossed with black beans, roasted corn, poblano and red peppers, cilantro, and jalapeños. Finished with vegan cheese and avocado salsa.
Ground sirloin rolled in enchiladas with roasted peppers and sweet corn. Finished with house made red enchilada sauce.
Chef's house-ground brisket blend burger topped with melted cheddar cheese, grilled onions, and house-made candied bacon. Served with roasted potato wedges.
Grilled chicken breast smothered in a rich maple Dijon cream sauce with roasted mushrooms. Served with creamy red skin potato mash, roasted house vegetables and finished in leek butter.
House-made chicken broth simmered with tender pulled chicken, carrots, celery, garlic, and fresh herbs. Finished with hearty egg noodles for a comforting, classic favorite.
House-made red velvet cake finished with cream cheese frosting.
Seasoned and roasted home fries sautéed with jalapeños, roasted corn, and chicken sausage. Topped with scrambled eggs and melted cheddar.
Mahi mahi seasoned with bold Southwestern spices and cooked a la plancha. Served with roasted corn, peppers, chickpeas, carrots, cabbage, and pickled red onions, then finished with house-made cantina salsa and sour cream.
Hand-pulled chicken served in a warm baked pita with baby arugula, crisp cucumbers, tomatoes, red onion, and crumbled feta. Finished with house-made tzatziki sauce.
Wet-aged prime beef grilled to perfection and finished with a rich Tennessee whiskey glaze. Served with creamy whipped sweet potato mash and smoky green beans for a bold Southern-inspired meal.
Grilled teriyaki chicken breast served over bow tie pasta and fresh chiffonade spinach. Finished with dried cranberries, mandarin oranges, red bell peppers, snow peas, broccoli, sunflower seeds, and a house-made ginger soy vinaigrette.
Roasted turkey tossed with mushrooms, sweet peas, and peppers in a creamy parmesan garlic sauce. Served over pasta.
Fresh vine-ripened tomatoes roasted and stuffed with fluffy egg whites, roasted potatoes, broccoli, cauliflower, peppers, caramelized onions, and zucchini. Topped with melted cheddar Jack cheese and served with fresh seasonal fruit.
Marinated turkey breast wok-seared with lo mein noodles and crisp stir-fried vegetables. Finished with the chef's signature house sauce and fresh scallions.
Wild-caught salmon wood-grilled and finished with a savory herb seasoning. Served with a roasted vegetable medley and herb-baked tomatoes.
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