Meal service is back for the season!
Order by Sunday at 9p, pick up the following Friday between 10a - 2p at our food cart
OR *NEW* opt for Friday delivery between 2 - 4p (Bend city limits)
It's easy! Choose individual items from our weekly menu, or dinner for two or four. See below for weekly features then place your order. We welcome special requests or suggestions as we refine this service to work for you. Let us know!
If you order an entrée meal, please let us know if you would like the weekly soup or chili in the "additional notes to merchant" box on checkout.
Please specify pick-up or delivery: If delivery, please add the "delivery" item to your shopping cart and provide your address in the "additional notes to merchant" box on checkout. Delivery is between 2 and 4p on Fridays. We will leave a reusable cooler with ice packs. Bend city limits only please. :)
For Friday, Oct 27 (order by 9p, Oct 22)
featured entrée: Grilled artichoke strudel
featured soups: Smoked tomato basil bisque or Blue corn chili
featured salad: Balsamic spinach salad with basil macerated strawberries, spicy candied pecans
Entrée, soup (choose soup feature or chili, 1 quart), salad, house made vinaigrette, focaccia rolls
Entrée, soup (choose soup feature or chili, 2 quarts), salad, house made vinaigrette, focaccia rolls
Soup (choose soup feature or chili, 1 quart), salad, house made vinaigrette, focaccia rolls
Soup (choose soup feature or chili, 2 quarts), salad, house made vinaigrette, focaccia roll
Baked fresh, these focaccia dinner rolls also freeze well
Made with refined organic coconut oil
We source organic and local whenever possible.
Delivery within Bend city limits only
"We just had the pot pie meal service. Absolutely yummy incredible. And generous portions. After a couple of visits to the food cart and trying the meal service, I may never cook at home again!!"
~ Happy Customer
WONDERING WHAT TYPE OF MEALS Combos WE OFFER?
hERE ARE SOME EXAMPLES:
soup: Smoked hominy stew (pozole) or split pea; salad: Roasted red pepper baby spring greens; entrée: Biscuit pot pie
soup: Green lentil or split pea; salad: Classic Caesar with focaccia croutons; entrée: grilled vegetable lasagna
soup: Roasted carrot & poblano; salad: Balsamic spinach with basil macerated strawberries, spicy candied pecans; entrée: Grilled artichoke strudel
soup: Manhattan corn chowder or Smoked tomato basil bisque; salad: Cherokee Caesar (with sun-dried tomatoes, corn, and turtle beans); entrée: Enchilada short stack casserole
soup: Smoked tomato basil bisque or White corn tortilla; salad: Classic Caesar with focaccia croutons; entrée: Baked ziti (sundried tomatoes, corn, black beans, & baby spinach with Chipotle crème)
Other soup options: Blue corn chili; Baby asparagus; Miso French onion; Smoked minestrone