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Tuesday, March 21st
order by Friday, March 17th
$80/2 servings (pickup at 31 Birchwood Drive, Rye) or $85 delivered (within 10 miles of Rye
carrot soup with dill pesto + smoked trout toast
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roasted monkfish or lamb chops with crispy smashed potatoes + spring vegetables; scallion yogurt sauce
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lemon tarts with strawberries
Wednesday, April 5th
Order by Saturday, April 1st
$45/person pick up; add $5 for delivery
Passover-ish
my mom's matzo ball soup
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my own apple + endive salad with pickled raisins, walnuts + birch bees honey vinaigrette
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alison roman's tangy braised brisket
OR
Daphna's fish cakes (minus the cilantro)
both with horseradish- parsley gremolata, and roasted carrots + asparagus
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Toby's noodle kugel, because well, if you know you know
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chocolate cloud cake (I know I just had that on a menu a couple weeks ago, but it's so freaking good, plus it's flourless, so..) with coffee whip + berries
Tuesday, April 11th
Order by Friday, April 7th
$70/2 servings for pick up; add $5 for delivery
baked goat cheese salad with citrus, beets + almonds; meyer lemon vinaigrette
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bouillabaisse with toast + rouille
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buttermilk panna cotta with kumquat preserves
Tuesday, April 18th
Order by Friday, April 14th
$70/2 servings for pick up; add $5 for delivery
kale salad with roasted tomato, coconut + mango
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crispy chicken or root vegetable schnitzel with lemony fennel salad + brown butter carrot mash
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parsnip-ginger cupcakes with blood orange buttercream
To order any of these meals, venmo @nina-parrott-1 with:
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entree choice
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whether this is delivery or pick up
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an address, if delivery (within a 10 mile radius of Rye, please)
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an email address and phone number to send dinner directions and text you when the meal is delivered
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any allergies, even if the ingredient is not listed (I will do my best to accommodate).
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If you don't have venmo, email ninaparrott@fifthflavor.com to arrange payment.
I will email you the morning of delivery simple cooking directions. If you don't receive these directions, please text me: 415.336.1087
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* While we use best practices to avoid cross contamination, we are not an allergen-free kitchen, using dairy, gluten, nuts + peanuts, fish, soy, and egg.
**Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk for foodborne illness.