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Week One: Sea Level
NC SHRIMP CEVICHE: citrus-marinated shrimp, jalapeño, onion, olive, avocado, chips, spiced tomato sauce
COCHINITA STYLE NC WHOLE BLACK BASS: Yucatan marinade, banana leaf-wrapped, coconut rice, mixed veggies, grilled pineapple hot sauce, pickled onion
TRES LECHE: lime cake, chili chocolate mousse

Week Two: 300 East
BRASSTOWN BEEF BONELESS SHORT RIBS: charred brassicas, crispy mushrooms, truffled root vegetable purée
BLOOD ORANGE CHEESECAKE: dark chocolate crust & sour cream buttercream

Week Three: The Stanley
ROASTED BEET SALAD WITH BALSAMIC VINAIGRETTE
BRAISED SHORT RIB POT PIE
CHOCOLATE CHIP COOKIES

Week Four: Plant Joy
SHAKSHUKA SUPREME: braised eggplant, local herbs, coconut feta, and Hodo Soy "egg"
SOCCA: savory chickpea crepe
NICE CAESAR: local shiitake skewer, grilled napa, seeded croutons
SAUCES: our house-made chili oil and kimchi ranch to enjoy on everything
DESSERT: Halva Hot Chocolate Rolls and Rose Cream Pastries from Move That Dough

Week Five: The Goodyear House
HALF SMOKED CHICKEN
MISO MUSHROOM BUTTER BEANS
CHOW CHOW
JIMMY RED CORNBREAD* W. SOUR BUTTER
GOOD SALAD
BECCA’S BROWNIES & COOKIES

Week Six: Mimosa Grill
CITRUS CURED SALMON: baby greens - fort mill strawberries - fennel - citrus creme fraiche
CAROLINA JUMBO LUMP CRAB CAKES: old school with old bay - bush n vine butter bean & speckled lima succotash - herb aioli
DATE NIGHT HOT COCOA BOMBS: homeland creamy whole milk

Week Seven: Haberdish
BBQ PORK SHANK: spice-rubbed and smoked with cherry wood for 6 hours
HOUSE-MADE SNOWFLAKE FLOUR BISCUITS
ALABAMA WHITE SAUCE CABBAGE SLAW
HOUSE-MADE BREAD & BUTTER PICKLES
BBQ SEA ISLAND RED PEAS
LUSTY MONK SWEET POTATO SALAD
BANANA PUDDING

Week Eight: Good Food on Montford
VEGGIE CHILI VERDE JICAMA AND BABY GREENS SALAD: with strawberry vinaigrette
ROAST MUSHROOM ENCHILADAS: over farro verde with adobo sauce and taleggio cream
SEIS LECHES CAKE

Week Nine: Leah & Louise
SMOKED JERK CHICKEN
CAROLINA GOLD RICE & FIELD PEAS
SAUTÉED GREENS
PURPLE SWEET POTATO PURÉE

Week Ten: Kindred
MILK BREAD: cultured butter, fleur de sel
LITTLE GEM LETTUCES: lemon vinaigrette, strawberry, humboldt fog, pine nut
BAKED RIGATONI: wagyu beef bolognese, preserved tomato, parmigiano-reggiano
MILK BREAD CINNAMON ROLL: cream cheese icing

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