The one meat, three veggies, and one dessert plate consists of one of our meat selections (standard or premium), three of our veggie selections, and one of our dessert options. This meal comes with bread and a beverage.

One Meat, Three Veggies, & One Dessert Plate

The one meat and two veggies plate consists of one meat selection (standard or premium) and two of our vegetable options. This meal comes with bread and a beverage.

One Meat & Two Veggies Plate

The three veggie plate consists of three of our vegetable options. This meal comes with bread and a beverage.

Three Veggie Plate

The four veggie plate consists of four of our vegetable options. This meal comes with bread and a beverage.

Four Veggie Plate

The one meat and one veggie plate consists of one meat selection and one of our vegetable options. This meal comes with bread and a beverage.

One Meat & One Veggie Plate

Pat chosen meat dry. Combine olive oil, salt, pepper, paprika, and garlic powder in a small bowl and rub evenly over the meat. For chicken thighs: preheat oven to 425°F (220°C). Place thighs skinless-side up on a baking sheet and roast 20–25 minutes until internal temperature reaches 165°F (74°C). For pulled smoked pork: reheat until warmed through (internal temp 145–160°F depending on preparation) — 15–20 minutes in a 350°F (175°C) oven covered with foil. For flank steak: heat a skillet or grill over high heat until hot; sear steak 3–4 minutes per side for medium-rare (adjust to preferred doneness), then rest 5–7 minutes before slicing thinly against the grain.

Prepare and cook the meat

Toss carrots, zucchini, and red bell pepper with 1 tablespoon olive oil, 1/4 tsp salt, and a pinch of black pepper. Spread in an even layer on a baking sheet. Roast in the same 425°F (220°C) oven (can roast alongside chicken if space allows) for 15–18 minutes, stirring once, until tender and lightly browned. Remove and keep warm.

Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add spinach or chopped kale and a pinch of red pepper flakes, and sauté 2–4 minutes until wilted (kale may take 4–6 minutes). Season with 1/4 tsp salt and set aside, keeping warm.

Place potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer 12–15 minutes until fork-tender. Drain well and return to the pot. Add butter, milk, 1/2 tsp salt, and 1/8 tsp black pepper. Mash until smooth and creamy; adjust seasoning. Keep covered and warm until plating.

Warm the dinner roll or slice of crusty bread in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds. Serve with 1 teaspoon butter. Pour beverage into a glass with ice if desired.

Plate the chosen dessert: warm a brownie briefly (10–15 seconds in microwave) if preferred, or heat a small fruit crisp at 350°F (175°C) for 8–10 minutes until warm and bubbling. Add 1 tablespoon whipped cream on top if desired.

On a single plate, place the cooked meat portion (about 1 lb portion divided for serving size), arrange three vegetable portions: a scoop of mashed potatoes, a generous portion of roasted vegetables, and a serving of sautéed greens. Add the warmed roll to the side and a small container or pat of butter. Serve dessert separately or on the plate for a composed presentation. Provide the beverage alongside.

boneless skinless chicken thighs

or smoked pork shoulder (pulled)

or grilled flank steak, sliced

olive oil

salt

black pepper

paprika

garlic powder

carrots, peeled and cut into 1/2-inch sticks

zucchini, cut into 1/2-inch rounds

red bell pepper, cut into strips

baby spinach or kale (stems removed, chopped if kale)

olive oil or butter

garlic, minced

red pepper flakes

russet potatoes, peeled and cut into 1-2 inch pieces

unsalted butter

whole milk

dinner roll or crusty bread

butter (for bread)

beverage (iced tea, soda, or water)

chocolate brownie (store-bought or homemade)

or fruit crisp (small serving)

optional whipped cream

Pat the selected meat dry with paper towels. Season both sides evenly with salt (about 1 tsp total for most proteins) and freshly ground black pepper (about 1/2 tsp). If using chicken or pork, optionally pound to an even thickness (about 1/2 inch) for even cooking.

Prepare meat

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add the meat (do not overcrowd). For chicken breast (6–8 oz): cook 5–6 minutes per side until internal temperature reaches 165°F (74°C). For beef sirloin (6–8 oz): cook 3–4 minutes per side for medium-rare (adjust to doneness), resting to 125–135°F before resting; final temp rises to ~135–145°F. For pork chop (6–8 oz): cook 4–5 minutes per side to 145°F (63°C) internal. For salmon fillet (premium, 6 oz): skin-side down 4–5 minutes, flip and cook 1–2 minutes more until opaque to desired doneness (125–135°F for medium). For lamb chop (premium, 3–4 oz): sear 3–4 minutes per side for medium-rare. During the last 1 minute of cooking, add 1 tablespoon butter and 1 minced garlic clove to the pan and baste the meat with melted butter and garlic for flavor. Remove meat to a cutting board and let rest 5 minutes before slicing or serving.

Sear and finish

Slice the rested meat against the grain (where applicable) into serving portions and arrange one piece on the plate. Spoon any pan juices or a small pat of butter over the meat for extra richness.

Slice and plate

Preheat the oven to 425°F (220°C). Toss 2 cups mixed root vegetables (peeled and cut into 1-inch pieces) with 1 tablespoon olive oil, 1/2 teaspoon chopped fresh thyme or rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet.

Roast in the preheated oven for 20–25 minutes, tossing once halfway through, until vegetables are tender and golden at the edges. Remove from oven and keep warm until plating.

Bring a medium saucepan of water to a boil and add a pinch of salt. Add green beans and steam/blanch for 3–4 minutes until bright green and tender-crisp.

Drain and immediately plunge into an ice bath for 30–60 seconds to stop cooking and preserve color, then drain well. Toss beans with 1/2 tablespoon butter, 1/2 teaspoon lemon zest and 1/8 teaspoon salt. Keep warm until plating.

Warm bread: If desired, warm the roll or slice for 3–5 minutes at 350°F (175°C) or in a toaster oven until lightly crisp. Serve with 1/2 tablespoon butter.

Beverage: Serve one glass of the customer's chosen beverage chilled or at room temperature, as requested (iced tea, soda, or water).

Final plating: On a plate, place the cooked meat portion centrally or slightly off-center. Add two vegetable selections — a scoop (about 2 cups roasted roots) and a scoop (about 1 cup steamed green beans) or any other two vegetable options selected. Add warmed bread with butter on the side and the beverage. Garnish meat or vegetables with a small sprig of fresh herb if desired.

Chicken breast (boneless, skinless)

Beef sirloin steak

Pork chop (center-cut)

Salmon fillet (premium)

Lamb chop (premium)

Salt

Black pepper, freshly ground

Olive oil

Butter

Garlic, minced

Roasted seasonal root vegetables (carrot, parsnip, sweet potato)

Fresh thyme or rosemary, chopped

Black pepper

Steamed green beans

Lemon zest

Bread (roll or slice)

Butter for bread

Beverage (choice: iced tea, soda, water)

Preheat oven to 425°F (220°C). Peel and trim carrots and cut into 1/2-inch thick batons so they roast evenly (about 1 cup). Toss carrots with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet.

Prep carrots

Roast carrots for 20–25 minutes, turning once halfway through, until edges are caramelized and tender. Remove from oven and toss with 1 teaspoon lemon juice and 1/2 teaspoon butter. Keep warm.

Trim ends of green beans and blanch in boiling salted water for 2 minutes, then plunge into ice water to stop cooking. Drain and pat dry (yield about 1 cup).

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic (1/2 tsp) and cook 20–30 seconds until fragrant. Add green beans and sauté 3–4 minutes until bright green and tender-crisp.

Season with 1/4 teaspoon salt, a pinch of black pepper, and finish with 1/2 teaspoon lemon juice. Keep warm.

Remove tough ribs from kale and roughly chop to yield about 1 cup cooked. Thinly slice 1/4 small onion.

Heat 1 teaspoon olive oil and 1/2 teaspoon butter in a medium skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add a pinch of salt.

Add chopped kale and 2 tablespoons water or vegetable stock, cover, and cook 5–7 minutes until wilted and tender. Uncover and let any remaining liquid evaporate. Season with 1/4 teaspoon salt and a pinch of pepper, and finish with a squeeze of lemon (1/2 tsp).

Warm bread slices in a 350°F (175°C) oven for 5 minutes or toast to preference. Spread butter (1 tablespoon divided) on warm slices just before serving.

Serve one cup of beverage chilled (iced tea or sparkling water) or hot (coffee). Add lemon wedge if desired.

Select three vegetable preparations (roasted carrots, sautéed green beans, braised kale) and arrange each in thirds on a warm plate. Place the buttered bread on the side and serve the chosen beverage. Offer salt and pepper to taste at the table.

roasted seasonal carrots

sautéed green beans with garlic

braised braised kale with onion

minced garlic

lemon juice

crusty bread (sliced)

fresh iced tea or coffee or sparkling water

lemon wedge (optional)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut zucchini into 1/2-inch rounds, red pepper into 1/2-inch strips, and slice carrots if not pre-sliced.

Preheat and prepare

In a bowl, combine zucchini, red bell pepper, broccoli florets, and sliced carrots with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Spread in a single layer on the prepared baking sheet. Roast 15–18 minutes, turning once halfway, until vegetables are tender and edges are lightly browned. Remove from oven and keep warm.

Toss and roast

While the vegetables roast, heat a medium skillet over medium heat. Add 1/2 tablespoon butter or olive oil and swirl to coat. Add chopped kale and cook 1–2 minutes until it begins to wilt, then add baby spinach and continue to cook 1–2 minutes until fully wilted. Season with 1 teaspoon lemon juice and 1/8 teaspoon salt. Toss and remove from heat. Keep warm.

Combine 1 tablespoon rice vinegar, 1/2 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon red pepper flakes in a small bowl until sugar dissolves. Add 1/2 cup thinly sliced cucumber and toss to coat. Let sit at room temperature for at least 10 minutes to quick-pickle while other components cook.

In a small skillet warm 1/2 tablespoon extra-virgin olive oil over medium heat. Add 1/2 cup drained chickpeas and cook 2–3 minutes, lightly smashing some with the back of a spoon to break them up while keeping some whole. Stir in 1/4 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/8 teaspoon smoked paprika and 1/8 teaspoon salt. Cook 1 more minute to meld flavors, then remove from heat.

Warm the crusty roll or slice of bread in the oven for 3–5 minutes during the last few minutes of vegetable roasting, or toast as preferred. Serve with 1 teaspoon butter if desired. Pour beverage of choice into a cup to accompany the plate.

On a plate, arrange the four vegetable portions: a portion of roasted vegetables, a portion of steamed greens, a portion of pickled cucumber, and a portion of smashed chickpeas. Garnish with chopped parsley and a sprinkle of toasted sesame seeds or pine nuts if using. Serve immediately with bread and beverage.

zucchini

red bell pepper

broccoli florets

carrots (sliced)

kosher salt

baby spinach

kale (stem removed, chopped)

butter or olive oil

english cucumber (thinly sliced)

rice vinegar

sugar

canned chickpeas (drained, rinsed)

lemon zest

extra-virgin olive oil

smoked paprika

crusty roll or slice of bread

butter (optional)

beverage (water, soda, or tea)

fresh parsley (chopped)

toasted sesame seeds or pine nuts

Pat chicken breasts dry with paper towels. In a shallow dish combine 2 tbs olive oil, minced garlic, chopped rosemary, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Add chicken and turn to coat thoroughly. Cover and refrigerate for at least 15 minutes and up to 2 hours.

Marinate

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Oil the grill grates or pan lightly. Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the outside is nicely charred. Transfer to a plate and rest 5 minutes before slicing.

Cook

Preheat oven to 425°F (220°C). On a baking sheet toss carrots, broccoli florets and sliced red pepper with 1.5 tbs olive oil, thyme, 3/4 tsp salt and 1/4 tsp black pepper in an even layer so pieces are not crowded.

Prepare Vegetables

Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until vegetables are tender and have golden-brown edges. If vegetables are done before the meat, keep warm in a low oven (200°F / 95°C).

Roast

Warm the artisan roll in the oven at 350°F (175°C) for 5–7 minutes or toast lightly. Serve with 1 tbs softened butter. Pour a cup of the chosen beverage and serve chilled or at preferred temperature.

Slice the rested chicken if using chicken option and arrange one portion of meat and one portion of roasted vegetables on a plate. Add the warmed roll with butter on the side. Garnish meat and vegetables with chopped parsley and serve with a lemon wedge for squeezing over the meat or veggies. Ensure beverage is alongside.