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MEAL KIT MENUS


Each meal offers a Vegetarian Option which should be specified at time of ordering.

September Meal Subscriptions

September 10th pickup

Braised Chicken Thighs with creamy Farro
Pancetta, tomato, herbs, spicy braised kale

Vegetarian Version – Roasted Root Vegetables 
Tomato, herbs, spicy braised kale

Guajillo Glazed Lamb Ribs
White bean + herb salad, roasted golden beets

Vegetarian Version– Guajillo Glazed Cauliflower
White bean + herb salad, roasted golden beets


September 24th pickup

Slow Roasted Beef Brisket & Green Peppercorn & Sherry Sauce 
Roasted shallots, creamy mashed potatoes

Vegetarian version - Charred brussels sprouts & green peppercorn & sherry sauce, roasted shallots, creamy mashed potatoes

Orecchiette pasta with garlic + fennel sausage
Herb roasted mushrooms, braised fennel

Vegetarian version – Orechiette pasta with leeks & kale
Herb roasted mushrooms, braised fennel

MEAL REHEAT INSTRUCTIONS

Meal #1

-Pre-heat Oven to 350 F

-Remove sauce before reheating meal, reserve to serve at room temperature

-Replace lid on entree and place into pre-heated oven

-Heat entree for about 15-25 minutes or until you have reached temperature of 155 F or higher

Meal #2

-Pre-heat Oven to 350

-Remove salad before reheating meal

-Place entree with lid on into pre-heated oven

-Heat entree for about 15-25 minutes or until you have reached temperature of 155 F or higher

CHARCUTERIE & PANTRY PROVISIONS

September 

*locally raised meats!

Charcuterie Kit

1 - 12oz pack Mortadella

1 – 12oz pack Roasted Herb & White Wine Ham

1 - pack of Chicken, Herbs & Pancetta Pate

Honey Roasted Mixed Nuts

Sweet Freedom Cheese Collaboration Cheeses & Accoutrements

1/2– Dozen Ropeswing Bakery Potato Rolls




Thank you for the opportunity to prepare this meal for you! 
However you choose to enjoy, keep it simple and savor!

Chef Travis McConnell
Ropeswing Hospitality Group