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Sweet and savory beef
For more than 60 years, Californians have been sustained by local, humanely-raised poultry from Mary’s Free Range Chicken. We oven-roast the organic chicken breast and marinate it in raisins for a hint of sweetness. Topped with roasted onions and green olives.
Our twist on a traditional ham and cheese sandwich, except we use salty prosciutto and sweet Fontina cheese.
Local farm, Far West Fungi, curates a fresh blend of mushrooms depending on what is in season. We sauté them with shallots, aged Parmesan, and crème fraîche for a flavorful empanada.
We sauté local, organic Swiss chard with garlic and toasted pine nuts in a white wine glaze before melting creamy gruyère on top of this delicious empanada.
Fresh shrimp, Italian-style Parmesan cheese and snappy green.
Lamb braised with Malbec, diced onions and spices.
Layer upon layer of aged white cheddar cheese and piled high with white onions and oregano.
Local tomatoes with aromatic basil and creamy mozzarella cheese.
Sweet corn and milk roasted red pepper and onion purée.