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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


roasted monkfish or lamb chops with crispy smashed potatoes + spring vegetables; scallion yogurt sauce


lemon tarts with strawberries



Wednesday, April 5th

Order by Saturday, April 1st

$45/person pick up; add $5 for delivery



my mom's matzo ball soup


my own apple + endive salad with pickled raisins, walnuts + birch bees honey vinaigrette


alison roman's tangy braised brisket


Daphna's fish cakes (minus the cilantro)

both with horseradish- parsley gremolata, and roasted carrots + asparagus


Toby's noodle kugel, because well, if you know you know


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


bouillabaisse with toast + rouille


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


crispy chicken or root vegetable schnitzel with lemony fennel salad + brown butter carrot mash


parsnip-ginger cupcakes with blood orange buttercream


To order any of these meals, venmo @nina-parrott-1 with:

  • entree choice

  • whether this is delivery or pick up 

  • an address, if delivery (within a 10 mile radius of Rye, please)

  • an email address and phone number to send dinner directions and text you when the meal is delivered

  • any allergies, even if the ingredient is not listed (I will do my best to accommodate).

  • If you don't have venmo, email  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


* 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.

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