ELEVEN36
ELEVEN36
 
 

lay in wait


 

Our delivery service includes weekly, bi-weekly or bi-monthly delivery of meals. 

We send our weekly menu out for review on Friday, deliveries are received on Mondays (and if bi-weekly, Thursdays). Some clients prefer to have a host of snacks, salad dressings, dips, side dishes and soups, while others prefer to have fully prepared meals. Each menu is adjusted as needed to accommodate any food preferences, allergies, dietary restrictions.

Take a look at our sample seasonal menus below. Please be in touch for further details.

 
Photo by Cadence Kennedy
 
 
 

Winter

White Bean Soup with Rosemary and Roasted Garlic

Chicken Breast or Thighs with Roasted Cauliflower, Parsley, Sautéed Kale and Tahina

Roasted Tempeh with Marinated Beet Salad, Spinach, Cucumber Goat Yogurt with Dill and Serrano Chile Hot Sauce

Seared Tuna with Feta, Chickpea Salad with Smoked Tomato Vinaigrette, Arugula

Seared Scallops with Marinated Farro or Quinoa, Shaved Heirloom Carrot Salad, Cilantro and Lime

 

Spring

Fresh Pea Soup with Mint and Ramps

Quinoa and Red Lentil Cakes with Parsley, Parmesan and Chive with Roasted Potato Salad with Parsley and Mustard, Marinated Kale

Coconut Curry with Shiitakes, Garnet Yams, Cilantro, Ginger and Lime, Jasmine Rice

Salmon Salad with Dill and Crème Fraiche, Arugula

Roasted Tofu and Poached Shrimp with Mungbean Noodles, Sugar Snap Peas, Roasted Shiitakes, Spicy Quickled Cucumbers, Baby Boy Choy, Ponzu

 
 
 

Autumn

Squash Soup with Sumac and Lime

Vinegar and Smoked Chile Braised Chicken or Lamb Shank with Grilled Courgettes and Chickpeas

Striped Bass with Feta, Chickpeas, Cherry Tomatoes, Mint and Oregano, Sautéed Spinach

Miso Salmon with Forbidden Rice, Edamame, Cilantro, Roasted Poblano Purée, Tat Soi and Carrot Ginger Vinaigrette

Roasted Chicken, Lamb Medallions or Steak with Pomegranate, Farro, Marinated Kale and Figs

 

Summer

Green Gazpacho

Ratatouille with or without Pork or Poultry Sausage

Seared Tuna or Shredded Chicken with Black Bean and Corn Salad, Roasted Squash, Cotija, Cherry Tomatoes, Basil, Shaved Plums and Arugula – Tortillas on the side

Merguez with Beluga Lentils, Pickled Peppers, Spinach and Feta

Scallops, Cod, or Roasted Chicken, Barley Salad with Feta, Pine Nuts, Chives, Avocado, and Watercress in a Roasted Shallot Vinaigrette