| Ancho Chili Sloppy Jose |
$9.95 |
Prepared by Chef Steven Pereyda - Beef is slow-cooked in ancho chili and tomato until tender and full of flavor. Served inside a bolillo, a traditional Mexican bread often likened to a baguette for i |
| Vegan Black Pepper Tofu Stir Fry |
$9.95 |
Prepared by Chef Rachel Hazen - Lots of freshly ground black pepper combined with tamari, ginger, garlic and scallions give pan fried tofu a spicy kick. Served over steamed Jasmine rice with a side o |
| Tender Phnom Penh Beef Stew |
$10.50 |
Prepared by Chef Eric Meas - This dish is inspired by a wonderful stew my mother makes. My spin on it includes spice-marinated beef with roasted carrots and zucchini. I serve with steamed coconut ric |
| Seared Slow-Poached Chicken Thigh |
$10.95 |
Prepared by Chef Steven Pereyda - This dish starts with fresh chicken from Murray's Farm in the Pennsylvania countryside. I slow cook, then sear tender chicken thighs and pair them with a medley of o |
| All Natural Chicken Caesar Salad |
$10.95 |
Prepared by Chef Eddie Montalvo - Our Caesar salad begins with tender red and green baby romaine, sourdough croutons and shaved Parmigiano Reggiano. It is served with a seared, all-natural, antibioti |
| Spinach Pasta with Braised Oxtail |
$10.95 |
Prepared by Chef Eric Meas - Oxtail is slowly braised with honey, tamarind, anise and ginger. Then spinach pasta is sauteed with oyster and shiitake mushrooms, butternut squash, sundried tomatoes and |
| Fresh Chickpea Falafel |
$10.95 |
Prepared by Chef Rachel Hazen - Fresh chickpeas give this falafel it's vibrant green color. The falafel is baked, not fried, to keep this dish extra healthy! Served with a fresh tabouleh salad, whole |
| Short Rib Ragu with Pappardelle |
$11.50 |
Prepared by Chef Eddie Montalvo - A long, slow braise with red wine, oregano and paprika results in tender, fall-off-the-bone short rib. Maitake mushrooms from Shibumi Farms in Princeton, NJ, and a t |
| Brined and Seared Chicken Breast |
$11.95 |
Prepared by Chef Eddie Montalvo - This all natural, antibiotic-free chicken comes from Murray's farm in Pennsylvania. The breast is brined and then seared for a crispy, golden brown skin. Accompanied |
| Grilled Chicken and Penne Pesto |
$11.95 |
Prepared by Chef Kyle Morse - Grilled farm-fresh chicken breasts from Murray's Farm in Pennsylvania are tossed with my house-made basil pesto and al dente penne pasta. Top with slow-roasted tomato co |
| Sushi and Spicy Rolls Combo |
$12.50 |
Prepared by Chef Alex Zhang - This is a beautiful small dish with a sampling of spicy tuna and spicy salmon rolls. The dish is completed with tuna, salmon and hamachi sushi nigiri. We source our salm |
| Sesame Seared Scottish Salmon |
$13.95 |
Prepared by Chef Eric Meas - Pan-seared Scottish salmon is encrusted with sesame seeds and an Asian spice blend. I serve it alongside parsnips mashed with honey and coconut for a sweet, satisfying fl |
| Spice Rubbed Hanger Steak |
$14.95 |
Prepared by Chef Steven Pereyda - Seared hanger steak is rubbed with coffee and spices, then seared to medium rare. I serve it with mustard greens, maitake mushrooms and a roasted parsnip puree. Topp |
| Slow-Smoked Pulled Pork Sandwich |
$10.95 |
Prepared by Chef Eddie Montalvo - Pork shoulder is dry-rubbed with Chef Eddie's signature spice blend and then slow-smoked over 12 hours with aromatic apple wood. Served with house-made vinegar barbe |
| Cheddar Chive Biscuit |
$2.95 |
Prepared by Chef Michal Shelkowitz - A tender and crumbly biscuit made with shredded Grafton white cheddar and chives is served with an Old Bay seasoned butter. Makes a great accompaniment to hearty |
| Edamame |
$2.95 |
Prepared by Chef Alex Zhang - One of my favorite snacks - enjoy on its own or alongside your favorite roll! NOTE: This item arrives chilled to keep freshness and is designed to be finished in your mi |
| Wakame Seaweed Salad |
$3.95 |
Prepared by Chef Alex Zhang - A medley of seaweeds is tossed with sesame oil, sesame seeds and chili flakes. Enjoy alongside any of my sushi classics for a delicious Japanese meal!\t |
| Classic California Roll |
$5.50 |
Prepared by Chef Alex Zhang - I keep my version of this wildly popular roll classic and simple: surimi crab and avocado wrapped in nori and rice. Enjoy!\t |
| Bacon and Tri-Color Potato Salad |
$5.95 |
Prepared by Chef Eddie Montalvo - Our take on this classic side dish uses three potato varietals: purple, red bliss and Yukon gold. They are folded into a house-made sherry aioli dressing with scalli |
| Vegan Green Soup with Ginger |
$6.95 |
Prepared by Chef Rachel Hazen - Get your greens fix with this super healthy soup. It's a powerhouse of goodness: spinach, chard, sweet potato and ginger. Drizzled with a bit of vegan cashew creme fra |
| Spinach Salad |
$6.95 |
Prepared by Chef Steven Pereyda - A delicate, refreshing salad of spinach, pickled apples, blue cheese, golden raisins and pine nuts. Finished with fresh lemon and extra virgin olive oil.\t |
| Matzoh Ball Soup |
$6.95 |
Prepared by Chef Kyle Morse - This classic soup starts with a rich, housemade chicken broth that you can taste. Tender, light matzoh balls are flavored with fresh dill, parsley and chives. Carrots, c |
| Garlic Roasted Broccoli |
$6.95 |
Prepared by Chef Eddie Montalvo - We take broccoli florets and toss them with olive oil, kosher salt, red pepper flakes and garlic confit, then caramelize until fragrant. A bright accompaniment to an |
| Chilled Vegan Apple Fennel Soup |
$6.95 |
Prepared by Chef Steven Pereyda - I have always loved the combination of apple and fennel: here I have blended them in a soup reminiscent of my trip to Barcelona. I serve it chilled, perfect for our |
| Shredded Papaya Cucumber Salad |
$6.95 |
Prepared by Chef Eric Meas - This refreshing, crisp salad starts with shredded green papaya and English cucumber. It is tossed with carrot, bean sprouts, sundried tomatoes, mint, Thai basil and roast |
| Creole Style Peel and Eat Shrimp |
$9.95 |
Prepared by Chef Steven Pereyda - This is my version of a shrimp cocktail but with an added kick. Shell-on gulf shrimp are poached in a fully-flavored, spicy brine. Served with my creamy, spicy, Old |
| Cod and Potato Cakes |
$9.95 |
Prepared by Chef Eddie Montalvo - This tender cod cake combines buttery Yukon gold potatoes, flaky, fresh cod and a touch of salt cod. Garnished with pickled red onions, frisee and a duo of sauces: s |
| Kid's Trail Mix Rice Krispy Treat |
$2.95 |
Prepared by Chef Kalle Guinn - I make my version of this classic marshmallow treat with whole grain O's and brown rice krispies, then fold in sunflower seeds, pumpkin seeds and dried blueberries. It' |
| Kids Wild Hive Cornbread |
$3.50 |
Prepared by Chef Eddie Montalvo - My recipe blends corn meal made in the Hudson Valley at Wild Hive Farms, plus flour, butter and milk to achieve a moist and tender cornbread. It's finished with a ho |
| Vegan Kids Mac and Cheese |
$5.95 |
Prepared by Chef Rachel Hazen - Sneak veggies into your little one's meal with this dairy-free version of the classic mac and cheese. The creamy "cheese" sauce is made with a pureed blend o |
| Kids Beef-A-Roo |
$6.50 |
Prepared by Chef Steven Pereyda - This is my take on the ultimate kids comfort food: chili mac. I start with elbow macaroni and toss with ground beef and an aromatic tomato sauce. Sure to be a hit wi |
| Grilled Asian Chicken Skewers |
$5.95 |
Prepared by Chef Eric Meas - Putting any food on a stick makes it kid-friendly, but my tasty tamarind-maple glaze is what will win your little ones over! Chunks of antibiotic and hormone-free chicken |
| Hazelnut Frangipane Bar |
$3.95 |
Prepared by Chef Kalle Guinn - Five layers of contrasting textures and flavors combine in this indulgent treat. A thin layer of hazelnut sablé is baked with hazelnut frangipane. Then krispy rice and |
| Dark Chocolate Pudding |
$6.50 |
Prepared by Chef Michal Shelkowitz - I'm pretty sure I would not have made it through adolescence if it hadn't been for Swiss Miss pudding. I basically survived on it as a child. In homage to the Alp |
| Local Rhubarb Pie |
$6.95 |
Prepared by Chef Michal Shelkowitz - My favorite harbinger of spring! This individual pie is loaded with tart and sour NY state rhubarb and topped with a ground hazelnut crumble. With it's natural sh |
| Forest Berry Bowl |
$7.50 |
Prepared by Chef Michal Shelkowitz - My favorite part about the spring and summer is all those beautiful berries. They're so naturally sweet that they don't require much alteration. A medley of fresh |
| Local NY State Cheese Plate |
$11.95 |
Prepared by Chef Michal Shelkowitz - Show some local pride with this trio of cheeses all hailing from the Empire State. Nettle Meadow Kunik - An addictive triple creme from cow and goat's milk. Butte |
| Vanilla Yogurt |
$2.25 |
Siggi's - A creamy, flavor-concentrated way to boost your morning routine or afternoon snack! Size: 5.3 oz.\t |
| Cashew Granola |
$3.50 |
Prepared by Chef Michal Shelkowitz - House-made granola is sweetened with brown sugar and honey. Tossed with cashews and dried blueberries. Each bag contains 5 ounces.\t |
| Strawberry Lemonade |
$1.50 |
Natalie's - A warm-weather favorite, Natalie's brings this refreshing strawberry lemonade in mini size! A delightful blend of American lemons, Florida strawberries and a touch of pure cane sugar, thi |
| Icelandic Glacial Spring Water |
$1.95 |
Icelandic Glacial - Refreshing, sustainable glacial spring water. Size: 500 ml.\t |
| Ginger Ale 66 |
$1.95 |
Bruce Cost - Using monk fruit in addition to pure cane sugar, and fresh ginger of course, this soda has all the taste and only 66 calories for guilt-free enjoyment. Size: 12 fl oz.\t |
| Original Ginger Ale |
$1.95 |
Bruce Cost - Made exclusively with fresh ginger and pure cane sugar, this sophisticated soda is as natural as it is refreshing. Size: 12 fl oz.\t |
| Orange Pineapple Juice |
$2.95 |
Natalie's - Blended fresh to order with no preservatives, hidden ingredients or added sugars, this juice packs all the flavor of delicious Florida oranges and pineapple puree. Sure to be a sweet, fla |
| Orange Mango Juice |
$2.95 |
Natalie's - Blended fresh to order with no preservatives, hidden ingredients or added sugars, this juice packs all the flavor of delicious Florida oranges and mango puree. Size: 16 fl oz.\t |
| Unsweetened Green Iced Tea |
$2.95 |
Teas'Tea - Brewed with fresh green tea leaves for a pure, refreshing flavor. Size: 16 oz.\t |
| Carrot Orange Smoothie |
$4.95 |
Green Mustache - The crisp, bright taste of oranges and carrot is complemented by a touch of ginger to help keep you fueled all day long. Blended with two cups of kale and spinach (as well as chia), |
| Coconut Water |
$4.95 |
Harmless Harvest - We source unique coconuts with a distinctly sweet and nutty flavor that are grown using traditional farming methods. We protect that flavor through cutting-edge, proprietary manufa |
| New Orleans Style Iced Coffee |
$4.95 |
Blue Bottle - Blue Bottle's signature iced coffee is cold-brewed for 12 hours in a flavorful mix of roasted chicory and cane sugar. Finished with whole milk for a smooth, creamy pick-me-up. Size: 10. |
| Mixed Berry Smoothie |
$4.95 |
Green Mustache - Green Mustache's most approachable blend is light, fruity and packed with powerful antioxidants. Blended with two cups of kale and spinach (as well as chia), this vibrant and nutrien |
| Munchery Insulated Tote Bag |
$14.95 |
Prepared by Chef Munchery Curated - The search for the perfect on-the-go bag is over. Our award-winning design team created this insulated canvas bag to ensure your food and drinks stay fresh and pro |
