LTB — Full Menu

Brunswick Stew

A thick Southern stew with shredded braised chicken thighs, corn, lima beans, and tomato, simmered down until everything melds. Hearty, smoky, and a little sweet.

Comes in two parts: the stew in a container and the potatoes in a sous vide bag. Warm the stew gently on the stove over medium-low. The potatoes are the easy part here, and they do not need their own pot. Cut the bag open and discard the thyme and the liquid, but not down the drain since there is butter in it. Tip the potatoes straight into the stew and let everything come up to temperature together until heated through.

Small (~4 servings)

$35~$8.75/serving

Large (~8 servings)

$65~$8.12/serving

Goes well with

Sweet iced tea — the Southern table default for a stew this smoky and sweet

Amber lager — malt against smoked pork and tomato without adding weight

Zinfandel — jammy enough for the barbecue register, acid enough for the tomato

Cheerwine — the Carolina soda logic: cherry sweetness next to smoke

Unsweetened iced tea with lemon — the same table, minus the sugar

Allergens: Dairy (butter, in the potato bag).

Chili

A slow-built chili with a real chile backbone and a lot of depth. The kind that makes you wonder what's in it — and there's quite a bit going on under the hood. Rich, meaty, and better the next day.

Comes in a container. Warm gently on the stove over medium. Small batch available only when another customer orders the same week — reach out if you have questions.

Happy to grab fixings at cost: tortilla chips, cheddar, sour cream, or macaroni. There's a spot for it on the order form. Trust me on the macaroni.

Small (split order, ~3-4 servings)

$45~$12.86/serving

Large (~6-8 servings)

$80~$11.43/serving

Goes well with

Shiner Bock — the Texas answer; dark lager sweetness sits under chile heat without fighting it

Zinfandel — jammy fruit and enough body for beef and dried chiles

Topo Chico with lime — mineral bubbles against the fat; also the most Texas zero-proof answer there is

Big Red — the Waco soda; barbecue-joint credentials and sugar that genuinely works against capsaicin

Horchata — the cooling rice-cinnamon logic Mexico applies to chile heat, and it works on a bowl of red

Allergens: Gluten (soy sauce, Marmite), Fish (anchovies), Soy, may contain Dairy. Unconventional ingredients — ask if concerned.

Gumbo

A proper roux-based gumbo, cooked dark and slow with chicken thighs, Texas Gulf shrimp, and the holy trinity. Made for rice. The small comes in two containers (~4 servings), the large in four (~8).

The minimum batch size is the Large, so the Small option is only available when splitting a Large between orders. Uncooked rice included.

Small (split order, ~3-6 servings)

$50~$12.50/serving

Large (~8-12 servings)

$90~$10/serving

Goes well with

Abita Amber — the New Orleans table beer; caramel malt under a dark roux

Off-dry Riesling — a little sweetness against the cayenne, acid against the roux

Sweet tea — the Louisiana default, and the sugar cools the heat

Chenin Blanc — honeyed body that stands up to a dark roux where lighter whites drown

Chicory coffee, after — the New Orleans finish more than a pairing; the roasted bitterness echoes the roux

Allergens: Gluten (flour), Shellfish (shrimp).

Tex-Mex Kit

A build-your-own kit with your choice of protein — pulled pork or beef — slow simmered until it falls apart in a citrusy red chile sauce. Comes with refried beans (in a separate bag for easy reheating), pico de gallo, and HEB bakery flour tortillas (10-pack for small, 20-pack for large). Build tacos, bowls, or whatever you're in the mood for. Pairs great with the pickled onion add-on. Need extras like avocados or more tortillas? I can grab them at cost, there's a spot for it on the order form.

Components travel separately with assembly notes. Warm the protein gently before building. Reheat the beans bag in simmering water or microwave sealed.

Pulled Pork, Small (~5-6 servings)

$42~$7.64/serving

Pulled Pork, Large (~9-10 servings)

$80~$8.42/serving

Pulled Beef, Small (~5-6 servings)

$60~$10.91/serving

Pulled Beef, Large (~9-10 servings)

$115~$12.11/serving

Goes well with

Mexican lager with lime — the taqueria answer; crisp, cold, and out of the way

Margarita on the rocks — lime and salt are already in the dish's logic; the classic for a reason

Agua de jamaica — hibiscus: tart, cold, and the deepest red on the table

Topo Chico — bubbles and minerals to reset between bites

Dry rosé, cold — the taco truck won't pour it but it works: cold, dry, and friendly with lime and chile

Allergens: Gluten (flour tortillas). May contain Dairy (butter). Ask for specifics.

Tea-Smoked Chicken with Dashi Polenta and Alabama White Sauce

Boneless skinless chicken thighs, dry-brined a day, cooked sous vide, then smoked on the stovetop over black tea, rice, and brown sugar. They go over polenta cooked in dashi and finished with brown butter. Finished with a North Alabama White BBQ sauce. Bone-in skin-on chicken available by request. The skin is good but more delicate to work with and can stick to your pan without proper technique, so the default is boneless. Why is the Large such a bargain? One round of smoking ingredients covers either size, so you get the savings.

Two parts: the chicken in a container, the polenta in a sealed bag. Polenta bag into simmering water until hot. The chicken is fully cooked and already smoked, so all it needs is color: pat it very dry and sear hard in a blazing-hot pan, same as any sous vide protein. Polenta down, chicken over, white sauce poured cold across the top. Skin-on goes in a moderate pan skin-side down and comes up to heat slowly, never blazing. Chilled, not frozen.

~4 servings

$40~$10.00/serving

~8 servings

$65~$8.13/serving

Goes well with

Lapsang souchong, iced — the smoke tea; matches the dish's own tea smoke instead of fighting it

Alabama sweet tea — the sauce's home tradition; what white-sauce chicken drinks where it's from

Dry Riesling — acid and a little fruit against smoke, fat, and horseradish

Amber ale — smoked-meat logic; malt sweetness under the lacquer

Cold unsweetened barley tea — echoes the dashi's roasted depth without adding sugar to a plate that has plenty

Allergens: Egg (mayonnaise), Dairy (butter), Fish (bonito in the dashi).

Pork Chop with Kabocha Purée and Charred Broccolini

Two thick-cut boneless pork chops, cooked sous vide so they stay juicy, then seared at home. They go over a brown-butter kabocha purée with charred broccolini. No sauce on this one, just the chop, the squash, and the greens, and it doesn't need much else. Comes with two thick chops to split among four people, so plan on slicing them rather than handing everyone their own. Want the upgraded version? The spotlight swaps in a bone-in rib chop and adds a spiced cider beurre blanc.

Three parts: sear the thick pork chops (let them counter-warm 30+ minutes first), then reheat the kabocha purée and broccolini bags in simmering water until just heated through, going easy on the broccolini since it overcooks. Plate the purée, slice the chops against the grain over the top, broccolini alongside. Melt a little butter over the pork and broccolini if you have it. Chilled, not frozen.

~4 servings

$55~$13.75/serving

Goes well with

Riesling, dry or just off — pork's wine; acid for the fat, fruit for the squash's sweetness

Hard cider — orchard logic against a sweet purée and a seared chop

Pinot Noir — the red that respects a pork chop

Sparkling apple juice — the cider move, zero proof

Genmaicha, iced — toasted rice tea against char and squash

Allergens: Dairy (butter).

Indian Style Curry

A rotating curry built on a base of toasted whole spices, aromatics, and tomato. Sometimes contains coconut milk depending on the week. Ask what's on deck, it changes based on what's looking good.

Comes in a container. Warm gently on the stove. Uncooked rice included. Spice level 1-5 required with your order.

Chickpea, Small (~4-5 servings)

$30~$6.67/serving

Chicken, Small (~4-5 servings)

$35~$7.78/serving

Shrimp, Small (~4-5 servings)

$55~$11.11/serving

Chickpea, Large (~8-10 servings)

$55~$6.11/serving

Chicken, Large (~8-10 servings)

$65~$7.22/serving

Shrimp, Large (~8-10 servings)

$100~$10/serving

Goes well with

Mango lassi — the classic cooling answer; dairy and sweetness against spice

Salted lassi — the savory version, closer to what the dish would drink at home

Masala chai, after — the finish; spice echoing spice once the plate is done

Off-dry Riesling — the wine that survives spice; sweetness where tannin would burn

Kingfisher or any crisp lager — cold and neutral; lets the sauce do the talking

Allergens: Dairy (butter). Shellfish (shrimp) if ordering shrimp. May contain Tree Nuts (coconut) depending on the week. Ask for specifics.

Leblanc Inspired Japanese Curry

A rich, slow-braised Japanese curry inspired by Sojiro's Leblanc café. Wagyu london broil, kabocha squash, and carrots in a deeply layered sauce built with red wine, dark chocolate, espresso, apple, and honey. The carrots and kabocha squash come separately in a sous vide bag — reheat the curry, then add the vegetables right before serving to keep everything at its best. Comes with uncooked rice.

Comes in two parts — the curry in a container and the vegetables in a sous vide bag. Warm the curry gently on the stove over medium-low, reheat the veg bag in simmering water, then combine right before serving. Uncooked rice included, cook fresh for best results. Small batch available only when another customer orders the same week — reach out if you have questions.

Small (split order, ~4 servings)

$60~$15/serving

Large (~8 servings)

$110~$13.75/serving

Goes well with

Ramune or any lightly citrus soda — the Japanese curry-shop counter answer; bright against a rich brown roux

Cold mugicha (barley tea) — roasty, unsweetened, and everywhere in Japan; cuts the roux cleanly

Asahi or Sapporo — the izakaya default; dry lager against a sweet-savory curry

Oolong tea, iced — between green and black; enough body for the roux, no sugar

Pinot Noir — if wine, something light and fruity; the curry is mild and the roux is sweet

Allergens: Dairy (butter). Gluten (flour). Fish (fish sauce, Worcestershire).

Bo Ssam

Korean-style pork shoulder, dry-brined 24 hours in a 50/50 salt and sugar mix, then roasted low and slow until tender and lightly crisped on the outside. Served with ginger scallion sauce and a side of kimchi. You cook the rice — also great as lettuce wraps if you want to go that route (lettuce not included).

The pork comes pre-pulled and sealed in a bag — bring a pot of water to a gentle simmer and place the sealed bag in until heated through. The ginger scallion sauce and kimchi are ready straight from the fridge, no reheating needed. Cook the rice fresh.

Small (~4 servings)

$40~$10/serving

Large (~8 servings)

$75~$9.38/serving

Goes well with

Makgeolli — the traditional table answer: milky, lightly fizzy rice wine whose sweetness cuts the pork

Boricha (barley tea) — the non-alcoholic Korean standard, served cold; what the table drinks when nobody's drinking

Bokbunja (black raspberry wine) — the pairing Koreans specifically name for bossam; clean sweetness against boiled pork

Crisp lager — the pragmatic answer; the wrap is salty, fatty, and spicy, and beer resets it

Sparkling water with yuzu or lime — the fat and the saeu-jeot want bubbles and acid more than flavor

Allergens: Soy, Gluten (soy sauce). Kimchi may contain Fish or Shellfish depending on brand — ask if you have concerns.

Cumin Mushroom Noodles / Cumin Beef or Lamb on Rice

The same cumin-chili sauce three ways: hand-pulled-style noodles with hard-seared mushrooms doing the heavy lifting where meat usually would, ground beef over rice for a heartier, meat-forward take, or ground lamb over rice, which is actually what this dish is built on. Savory, slightly numbing, and satisfying every way. Worth knowing on the noodle version: mushrooms shrink a lot as they cook so it takes noticeably more of them by weight to do the job, and the fresh noodles cost more than the rice that comes with the beef or lamb version, which is why it's priced closer to the lamb than the beef.

Noodles and sauce travel separately — cook the noodles fresh and toss with the warmed sauce. If you order the beef or lamb over rice version, cook the included rice fresh and warm the meat with the sauce on the stove.

Spice: Spice level is about a 2-3 out of 5 and can't be dialed down — a large portion of the sauce is chili oil.

Mushroom, Small (~3-4 servings)

$45~$12.86/serving

Mushroom, Large (~6-8 servings)

$80~$11.43/serving

Mushroom, Small (~3-4 servings) + Asian Greens (1/2 lb)

$50~$14.29/serving

Mushroom, Large (~6-8 servings) + Asian Greens (1 lb)

$85~$12.14/serving

Beef, Small (~3-4 servings)

$35~$10/serving

Beef, Large (~6-8 servings)

$60~$8.57/serving

Beef, Small (~3-4 servings) + Asian Greens (1/2 lb)

$40~$11.43/serving

Beef, Large (~6-8 servings) + Asian Greens (1 lb)

$65~$9.29/serving

Lamb, Small (~3-4 servings)

$45~$12.86/serving

Lamb, Large (~6-8 servings)

$80~$11.43/serving

Lamb, Small (~3-4 servings) + Asian Greens (1/2 lb)

$47~$13.43/serving

Lamb, Large (~6-8 servings) + Asian Greens (1 lb)

$84~$12/serving

Goes well with

Suanmeitang (sour plum drink) — the Chinese street answer to cumin and chile; sour, smoky, cold

Jasmine tea — the default at the table this dish comes from

Tsingtao or any crisp lager — cumin-lamb street food drinks beer, full stop

Grenache or Syrah — the wine that likes cumin; peppery fruit against peppery meat

Sparkling water with lemon — bubbles and acid where the chile oil lands

Allergens: Gluten (Shaoxing wine in every version, plus noodles on the noodle version), Soy (soy sauce), Sesame (house chili oil).

Mapo Eggplant

Chinese eggplant and ground chicken in a sauce built on doubanjiang and chili oil, cooked down until the eggplant goes silky and soaks up everything around it. Numbing, spicy, and savory all at once. Made for rice.

Comes in a container, not a bag. To reheat, warm in a large saucepan over medium, and add a splash of water if it looks a little thick. Uncooked rice included.

Spice: Spice level is about a 3 out of 5, and this one can't be dialed down.

Small (~5-6 servings)

$35~$6.36/serving

Large (~10-12 servings)

$65~$5.91/serving

Goes well with

Suanmeitang — Chengdu's own answer to mala; sour plum against numbing heat

Jasmine tea — floral and cooling between bites of doubanjiang

Off-dry Riesling — sweetness is the wine move against Sichuan heat; tannin is the mistake

Cold light lager — neutral, cold, and honest about what it's for

Coconut water — quietly effective against capsaicin, and doesn't add another flavor

Allergens: Gluten (soy sauce, doubanjiang), Soy (soy sauce, doubanjiang), Sesame (house chili oil).

Shrimp or Tofu with Asparagus in Black Bean Sauce

Asparagus and your choice of Texas Gulf shrimp or tofu in a savory sauce of soy, Shaoxing wine, fermented black beans, and aromatics. The fermented black beans give it a deep, funky-in-a-good-way backbone that makes it taste like it came out of a good Cantonese kitchen.

Sealed in a bag for the best reheat. See the note on bagged dishes. Uncooked rice included, cook fresh for best results.

Shrimp, Small Batch (~3-4 servings)

$45~$11.43/serving

Shrimp, Large Batch (~7-8 servings)

$80~$10/serving

Tofu, Small Batch (~3-4 servings)

$25~$7.14/serving

Tofu, Large Batch (~7-8 servings)

$45~$6/serving

Goes well with

Jasmine tea — the Cantonese table default; light against a salty ferment

Dry Riesling or Grüner Veltliner — acid and minerality with shrimp, restraint with the black beans

Crisp lager — the safe and correct answer with a salty stir-fry

Oolong, iced — more body than jasmine when the sauce runs deep

Sparkling water with lime — reset button; the sauce is the star

Allergens: Shellfish if ordering shrimp. Soy (tofu, soy sauce) if vegetarian. Gluten (soy sauce, Shaoxing wine).

Stir Fried Long Beans with Ground Pork or Tofu

Blistered long beans and ground pork in a savory sauce built on doubanjiang and garlic, with a little heat and a classic dry-fried texture on the beans. Deeply savory throughout. Available with ground pork or tofu at the same price.

Sealed in a bag for the best reheat. See the note on bagged dishes. Uncooked rice included.

Spice: Spice level is about a 2 out of 5 and can't be dialed down.

Ground Pork, Small (~4 servings)

$30~$7.50/serving

Ground Pork, Large (~8 servings)

$55~$6.88/serving

Tofu, Small (~4 servings)

$30~$7.50/serving

Tofu, Large (~8 servings)

$55~$6.88/serving

Goes well with

Jasmine tea — the table answer; the dish is salty-savory and the tea is neither

Tsingtao or any lager — wok food and cold beer, the oldest pairing there is

Suanmeitang — if you got it spicy, the sour plum does the cooling

Dry rosé — picnic logic: cold, dry, and friendly with pork and ferment

Cold barley tea — roasty, no sugar, no argument with the wok

Allergens: Gluten (soy sauce, doubanjiang), Soy (soy sauce, doubanjiang, tofu if ordering).

Texas Gulf Shrimp or Tofu and Chinese Broccoli

Chinese broccoli (gai lan) and your choice of Texas Gulf shrimp or tofu in a savory sauce of garlic, soy, and oyster sauce with a hit of house chili oil. Clean and a little spicy. Chili oil can be omitted upon request. Not recommended...but we get it.

Sealed in a bag for the best reheat. See the note on bagged dishes. Uncooked rice included.

Shrimp, Small Batch (~4 servings)

$40~$10/serving

Shrimp, Large Batch (~8 servings)

$75~$9.38/serving

Tofu, Small Batch (~4 servings)

$25~$6.25/serving

Tofu, Large Batch (~8 servings)

$45~$5.62/serving

Goes well with

Jasmine tea — light and floral over Gulf shrimp and greens

Albariño — the shrimp wine; salt air acid for a salt-air protein

Crisp lager — cold and clean against oyster sauce

Sparkling water with lime — the dish is clean; the drink can be too

Iced green tea — grassy against the gai lan's bitterness

Allergens: Shellfish (oyster sauce, plus shrimp if ordering) — tofu version NOT shellfish-free (can omit, but must put it in notes). Soy. Gluten. Sesame.

Thai Basil Chicken (Pad Krapow Gai)

Ground chicken hit hard and fast in the wok with garlic, asparagus, Thai basil, and a sauce of oyster sauce, soy, and fish sauce. Fragrant, savory, and spicy. Spice level is customizable 1-5, just let me know when you order. A fried egg on top is a great move — not included, but highly recommended.

Sealed in a bag for the best reheat. See the note on bagged dishes. Uncooked rice included, cook fresh for best results.

Small (~3-4 servings)

$35~$10/serving

Large (~7-8 servings)

$60~$8/serving

Goes well with

Thai iced tea — the classic cooling answer; creamy sweetness against chile and fish sauce

Singha or Chang — Thai lager, made for exactly this plate

Off-dry Riesling — sweetness where the bird's-eye chiles bite

Limeade — tart and cold; the dish's own lime logic in a glass

Coconut water — cooling without competing with the basil

Allergens: Gluten (oyster sauce, soy sauce), Fish (fish sauce), Shellfish (oyster sauce), Soy (soy sauce).

Bolognese

A proper Bolognese, cooked low and slow with a soffritto base, a mix of meats, milk, and wine until it's rich and velvety. This is one of the slow-cooked exceptions, and it tastes like the hours that went into it.

Uncooked pasta included, cook fresh — let me know what shape you'd like. Want store-bought premium egg pappardelle instead? Comes with 2 packs for the small and 3 packs for the large. Select that variant (+$10 small / +$15 large). Warm the sauce gently, adding a splash of pasta water to loosen. Small batch available only when another customer orders the same week — reach out if you have questions.

Happy to grab you a block of good parm at cost (about $10-15 extra) to grate fresh over the top. There's a spot for it on the order form.

Small (split order, ~4 servings)

$45~$10/serving

Large (~8 servings)

$80~$8.75/serving

Small + Egg Pappardelle

$55~$12.50/serving

Large + Egg Pappardelle

$95~$10.62/serving

Goes well with

Lambrusco — what Bologna actually pours with ragù: dry, sparkling, red, and correct

Sangiovese — the acid-and-cherry answer if you want a still red

Barbera — low tannin, high acid; built for tomato and fat

San Pellegrino Aranciata Rossa — blood orange bitterness as a palate reset, the Italian soda move

Espresso, after — not a pairing, a tradition

Allergens: Dairy. Gluten if including pasta. Egg if choosing the egg pappardelle option.

Pasta with Homegrown Tomato Sauce

A slow-simmered tomato sauce made with homegrown tomatoes, good olive oil, and garlic. Nothing else needs to be there. Seasonal and in limited quantities — only on the menu when the garden says so.

Uncooked pasta included, cook fresh. Warm the sauce gently on the stove.

Happy to grab you a block of good parm at cost (about $10-15 extra) to grate fresh over the top. There's a spot for it on the order form.

Base (~4 servings)

$20~$5/serving

With Beef or Turkey

$35

With Mushrooms

$26

With Both

$41

Goes well with

Chianti or any Sangiovese — tomato's oldest friend; matching acid, cherry fruit

Lambrusco — chilled sparkling red against a summer sauce

Sparkling water with basil or lemon — the sauce is the point; stay out of its way

Pinot Grigio — if white, something that won't argue with acidity

Italian chinotto — bitter citrus soda; the amaro of soft drinks

Allergens: Gluten (in the pasta, not the sauce).

Orecchiette with Bitter Greens and Anchovies

Orecchiette with bitter greens, anchovy, garlic, and good parmesan in an olive-oil sauce, finished with lemon herb butter. This one uses tong ho (chrysanthemum greens), since broccoli rabe is hard to source, and the tong ho brings the same pleasant bitterness. No tomato, no cream, just salt, fat, and depth. The little cupped pasta catches the greens and sauce in every bite. Add a pound of fresh-toasted fennel pork sausage to make it a full dinner.

Comes as a sauce, ready to finish. You cook the pasta fresh — no substitutions on the orecchiette, the dish is built around this pasta.

Small (~4-5 servings)

$25~$5.56/serving

Small + Fennel Pork Sausage (~4-5 servings)

$35~$7.78/serving

Large (~8-10 servings)

$45~$5/serving

Large + Fennel Pork Sausage (~8-10 servings)

$60~$6.67/serving

Goes well with

Verdicchio or Vermentino — coastal Italian whites built for anchovy and bitter greens

Dry rosé — enough fruit for the chile, enough acid for the greens

Sparkling water with lemon — bitterness and salt want bubbles

Falanghina — southern Italian answer to a southern Italian plate

Cold vermentino-style iced green tea — grassy-bitter echo, zero proof

Allergens: Fish (anchovies), Dairy (parmesan, butter), Gluten (pasta).

Pappardelle with Vegetables and Mint

A lighter, more vibrant take on pasta than you might expect. Wide egg pappardelle in a silky cream sauce built on slow-cooked fennel and bulb onions, brightened with fresh mint, lemon, and white wine — all three working together to lift the dish. Finished with good parmesan, asparagus, and petite peas folded in. Vegetarian. Comes with 1 pack of premium egg pappardelle for the small (~2-3 servings) and 2 packs for the large (~5-6 servings) — this one isn't the same dish without them, so there's no substitution on the pasta.

Sealed in a bag for the best reheat — see the note on bagged dishes. Small batch available only when another customer orders the same week — reach out if you have questions.

Happy to grab you a block of good parm at cost (about $10-15 extra) to grate fresh over the top. There's a spot for it on the order form.

Small (~2-3 servings)

$25~$14/serving

Large (~5-6 servings)

$50~$11.82/serving

Goes well with

Vermentino — herby coastal white for an herby plate

Dry rosé — spring vegetables, cold pink wine; Provence logic

Sparkling elderflower — floral against mint, gentle against vegetables

Pinot Grigio — neutral and cold; the vegetables lead

Mint iced tea — the mint in the dish, continued

Allergens: Dairy (cream, parmesan), Gluten (pasta), Egg (pasta), Soy (lecithin in the sauce).

Saffron Pork Ragu

Ground pork slow-cooked with fennel, saffron, sherry, and tomato until it's deep and a little luxurious. The saffron does its quiet thing in the background and the whole thing comes together rich without being heavy.

Uncooked pasta included, cook fresh — let me know what shape you'd like. Also excellent over polenta: order the polenta variant and it comes in a bag, ready to reheat. Want background heat? I can work a little chili into the sauce at no charge, just ask.

Happy to grab you a block of good parm at cost (about $10-15 extra) to grate fresh over the top. There's a spot for it on the order form.

Small (~4 servings)

$35~$8.75/serving

Large (~8 servings)

$65~$8.13/serving

Small + Polenta

$43~$10.75/serving

Large + Polenta

$80~$10/serving

Goes well with

Vernaccia or Vermentino — saffron likes a golden-toned white with body

Sangiovese — if red, the acid-first Italian answer to pork and tomato

Dry rosé — between the two, and right in the saffron register

Sparkling water with orange — saffron and orange are old friends

Chamomile iced tea — odd on paper, but chamomile's honeyed hay sits next to saffron surprisingly well

Allergens: Dairy. Gluten if including pasta.

Pork with Mustard Tarragon Cream Sauce

Sous vide pork tenderloin, seared and sliced, over fresh egg taglierini in a mustard, white wine, and tarragon cream sauce. Filed under German for the mustard-and-cream backbone, but the fresh egg pasta underneath pulls it toward Italian, so it lives happily in between. The classic move here would be spatzle, but spatzle doesn't reheat the way I want it to, so we're using an egg taglierini as a substitute.

Three parts: sear the sous vide pork and cut into medallions, warm the sauce in a saucepan, and boil the taglierini fresh in lightly salted water, then toss the pasta with the sauce and plate the pork on top. Small batch only, so reach out if you have questions.

Small (~3 servings)

$45~$15/serving

Large (~6 servings)

$85~$14.17/serving

Goes well with

Chardonnay, lightly oaked — cream sauce's oldest companion; body meeting body

Dry Riesling — acid to cut cream, fruit to sit with mustard

Hard apple cider — Normandy logic: pork, cream, and apples belong together

Sparkling apple juice — same logic, zero proof

Pinot Noir — if red, the one light enough for a cream sauce

Allergens: Dairy (cream, butter). Gluten (pasta). Egg (pasta). Mustard. Soy (lecithin in the sauce).

Mushroom Ragu

Four kinds of mushroom doing the work of meat. Dried porcini, oyster, king oyster, and shiitake, built into a deep ragu with soffritto, marsala, a little cream, and good parm, tossed with egg pappardelle. Heads up on the price: this one is loaded with specialty mushrooms and fresh egg pasta, and there is no cheap filler hiding in here, so it costs what it costs. You can sub polenta for the pasta at no extra charge.

Comes in a container, ready to go. Empty the sauce into a saucepan and warm it over medium-low while you boil your pasta in lightly salted water, then toss together with a splash of pasta water and finish with a little parm if you have it. Prefer polenta? It comes sealed in a separate sous vide bag, reheated in simmering water. Small batch only, so reach out if you have questions.

Happy to grab you a block of good parm at cost (about $10-15 extra) to grate fresh over the top. There's a spot for it on the order form.

Small (~4-5 servings)

$70~$15.56/serving

Small + Polenta

$70~$15.56/serving

Goes well with

Pinot Noir — earth with earth; the mushroom wine

Nebbiolo — tar and roses over deep umami, if you want more structure

Porcini-friendly Barbera — acid for the tomato in the base, no tannin fight

Roasted barley tea, cold — toasted depth that mirrors seared mushrooms, no sugar

Mushroom broth sipper, warm — fully in the pot's own register; more of the same, on purpose

Allergens: Dairy (cream, parmesan), Gluten (pasta), Egg (pasta).

Steak au Poivre

The classic French steakhouse move, done right at home. Filet mignon with a peppercorn-cognac cream sauce, over pommes puree (that's fancy talk for mashed potatoes), with jumbo asparagus. This one is cooked to 131F, a perfect medium rare, no exceptions. Fair warning on the price: this is real filet mignon and a sauce built on Courvoisier cognac and a lot of cream, so it costs what a steakhouse plate costs, because that's what it is. Worth it for a special occasion.

Four parts: sear the filet (let it counter-warm 30 minutes first, cooked to 131F medium rare), reheat the pommes puree and asparagus bags in simmering water (asparagus only needs a minute), and gently warm the stabilized peppercorn-cognac "beurre blanc." Plate the puree, filet over it, asparagus alongside, sauce over the steak. Chilled, not frozen.

Small (~2 servings)

$80~$40/serving

Medium (~4 servings)

$150~$37.50/serving

Large (~6 servings)

$210~$35/serving

Goes well with

Syrah or Côtes du Rhône — pepper on pepper; the Rhône was built for this sauce

Cabernet Sauvignon — the steakhouse answer; tannin against beef and cream

Cognac, tiny pour, after — it's in the sauce; closing the loop is allowed

Sparkling water, very cold — between bites of cream and pepper, you want a hard reset

Malbec — the value answer that still has the shoulders for it

Allergens: Dairy (cream, butter). Soy (lecithin in the sauce).

Boeuf Bourguignon (Beef Stew)

Beef chuck braised low and slow in red wine with aromatics until the meat is fork-tender. The sauce is the whole point here: the braising liquid reduces down with the wine, tomato paste, and beef stock into something glossy, deep, and almost syrupy, with a savory backbone that coats every bite. It is what you are really paying for. Comes with carrots and potatoes cooked separately in a sous vide bag — reheat the stew, then add the vegetables right before serving so nothing overcooks. Want mushrooms? Add a pound for $12. (Yeah, yeah, we know it's French. Beef stew is pretty American at this point.)

Comes in two parts — the stew in a container and the vegetables in a sous vide bag. Warm the stew gently on the stove over medium-low, reheat the veg bag in simmering water, then combine right before serving. Great over mashed potatoes, egg noodles, or crusty bread.

~4 servings

$100~$25/serving

With 1 lb mushrooms

$112

Goes well with

Red Burgundy (Pinot Noir) — the dish is named for the region; drink what it's made of

Beaujolais (Fleurie or Morgon) — the lighter Burgundian answer, floral against beef and bacon

Côtes du Rhône — if you want more muscle under the sauce

Sparkling water with a twist — the stew is wine-dark already; the glass can be quiet

Strong black tea — tannin's zero-proof cousin, and it stands up to the sauce

Allergens: Gluten (flour), Dairy (butter, in the vegetable bag).

Pecan Mole-Fesenjan, Beef and Kabocha

A Persian fesenjan that walked west into mole. The sauce is built from toasted Texas pecans and pomegranate molasses, cooked down dark with dried chiles and a whisper of unsweetened chocolate until it is bitter and deep, and nobody guesses what is in it. Beef chuck in big chunks with kabocha squash cooked in the same warm spices, with cold pickled onion to cut it, and charred tortillas for scooping. Comes with uncooked rice. Made a day ahead on purpose.

Comes in five parts: the braise in a container, the kabocha sealed in a sous vide bag, uncooked rice, tortillas in their own bag, and the cold pickled onion in a small cup. Cook the rice. Warm the braise gently on the stove over medium-low until it loosens and comes back to a gloss, adding a splash of water if it has tightened. Drop the kabocha bag into simmering water until heated through. Char the tortillas straight over a burner or in a dry hot pan until they blister. Braise over rice with the kabocha alongside, tortillas to scoop, and the pickled onion cold over the top. If you have pepitas or pomegranate seeds in the house, both are excellent on this.

Small (~4 servings)

$75~$18.75/serving

Large (~8 servings)

$140~$17.50/serving

Goes well with

Tempranillo or Rioja — earthy Spanish red that meets the mole's chile-and-chocolate depth without fighting it

Zinfandel — jammy and high-toned enough to stand up to the sour-sweet braise and the beef

Agua de jamaica (hibiscus) — tart cold hibiscus cuts the richness; the Mexican table's own answer

Horchata — cinnamon-rice sweetness soothes the chile heat if you want calm instead of contrast

Amber ale — malt against the pecan and beef without arguing with the pomegranate

Allergens: Tree nuts (pecans). Gluten (flour in the tortillas).

These come cooked ahead and finished by you at home: a quick sear on the proteins, a fast reheat on the veg. Everything is cooked sous vide, sealed in a bag and cooked in a precise temperature-controlled water bath, so it comes out perfectly even edge to edge with no overcooked or raw spots. Your protein arrives already cooked to the ideal point, so all that is left is color and crust.

Every protein first spends 24 hours in a salt and sugar dry brine, then goes in the bag seasoned with thyme and butter. The salt seasons the meat all the way through instead of just the surface, and the sugar helps it brown, since sous vide never gets hot enough to build a crust on its own. That part is on you and the pan. (Veg get the same salt, sugar, thyme and butter, where the sugar draws out their natural sweetness. Contains dairy.)

To finish a protein: pat it very dry, get a pan blazing hot with a neutral high-smoke-point oil, and sear hard on each side just until deeply browned. Thicker cuts (ribeye, NY strip, filet, pork tenderloin) do better rested on the counter 15-20 minutes first. Steaks are cooked to 131F medium rare, pork to 140F medium.

All bags are BPA-free and food-safe for sous vide and freezer storage — toss them when you're done, or ask about the reusable option for regulars.

Ribeye

The well-marbled one. All that fat means it stays rich and tender even after a quick sear at home.

Pat very dry, sear hard on each side in a blazing-hot pan with a neutral oil. Let it rest 15-20 minutes out of the fridge before searing. Cooked to 131°F (medium rare).

+ $2.00 per bag for seasoning and packaging

Averages approx. 0.75 lb per piece

By weight

$30/lb + $2.00 bag

Prime, by weight

$35/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

NY Strip

The classic steakhouse cut. Leaner than a ribeye but still plenty beefy, with a good firm chew.

Pat very dry, then sear hard on each side in a blazing-hot pan with a neutral oil. Let it rest 15-20 minutes out of the fridge before searing. Cooked to 131°F, medium rare.

+ $2.00 per bag for seasoning and packaging

Averages approx. 0.75 lb per piece

By weight

$26/lb + $2.00 bag

Prime, by weight

$32/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

Filet Mignon

The most tender cut there is. Mild and buttery, so it leans on the sear and seasoning for flavor.

Pat very dry, sear hard on each side in a blazing-hot pan. Let it rest 15-20 minutes out of the fridge before searing. Cooked to 131°F (medium rare).

+ $2.00 per bag for seasoning and packaging

Averages approx. 0.5 lb per piece

By weight

$34/lb + $2.00 bag

Prime, by weight

$55/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

Pork Tenderloin

Lean, mild, and quick to cook, the tenderloin takes really well to a hard sear. Cooked to a perfect 140°F medium so it stays juicy, not dried out the way pork usually ends up. Sold per loin, about 1.25 pounds each. Feeds 2-3.

Pat very dry, sear hard on each side in a blazing-hot pan. Cooked to 140°F (medium), in its own batch separate from the steaks.

+ $2.00 per bag for seasoning and packaging

Averages approx. 1.25 lb per piece

By weight

$15/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

Air-Chilled Chicken Breast

Air-chilled chicken breast, cooked sous vide so it's juicy all the way through, then it just needs a quick sear at home for color. Air chilling skips the water bath chilling step used in traditional processing, so the meat isn't holding extra moisture and the chicken flavor comes through a little cleaner and more concentrated. These run smaller too, closer to one breast per person instead of those giant slabs. No more dry, overcooked chicken breast.

Pat very dry, then sear in a hot pan until golden on each side. Thinner than the steaks, so it can go straight from the fridge to the pan.

+ $2.00 per bag for seasoning and packaging

Averages approx. 0.55 lb per piece

By weight

$13/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

Flank Steak

Flank steak, cooked low and slow sous vide for the better part of a day to break down every bit of that grain until it slices tender instead of chewy. Big beefy flavor, great for fajitas, bowls, salads, or just sliced thin against the grain and eaten straight off the board. Feeds 2-3 people.

Pat very dry, then sear hard and fast on each side in a blazing-hot pan, you just want color, it's already cooked through. Rest it, then slice thin against the grain. This one really matters, cut it the wrong way and it gets chewy.

+ $2.00 per bag for seasoning and packaging

Averages approx. 1.2 lb per piece

By weight

$20/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

Thick-Cut Pork Chop

Thick-cut boneless pork chops, and only thick-cut, because thin ones dry out the second you look at them wrong. Cooked sous vide to a perfect 140°F so they stay juicy and tender the whole way through, then finished with a hard sear at home. Season simple and let the pork do the talking, or hit it with one of the finishing sauces.

Pat very dry, then sear hard on each side in a blazing-hot pan. Cooked to 140°F, medium, so it stays juicy.

+ $2.00 per bag for seasoning and packaging

Averages approx. 0.75 lb per piece

By weight

$13/lb + $2.00 bag

Allergens: Dairy (butter, in seasoning bag).

Garlic Confit

$10

Whole garlic cloves slow-cooked in good olive oil until soft, sweet, and spreadable, with none of the raw bite. Comes as a 6 oz portion with about an ounce of the garlic-infused oil, and that oil is worth keeping too, use it for roasting, dressings, or dipping. Smear the cloves on toast, mash them into potatoes, stir them into pasta or a pan sauce, or melt one over a steak right after searing.

Comes frozen, and it needs to stay frozen until you use it. Garlic stored in oil at room temperature is a botulism risk, so freezing keeps it safe. Thaw it in the fridge and use within 3 days. Do not leave it sitting out at room temperature.

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