CHEF'S SPECIALS
Chef Brian 984-303-7836 / bbattistella144@gmail.com
The Process
We make it EASY!!!!! We are super grateful for your interest in our meal delivery service and here's how it works.
On the 5th of the month a new menu comes out - you have until the 10th to place your order for delivery the following week. Then on the 20th of the month a new menu comes out - you have until the 25th to place your order for delivery the following week.
*Contact Chef Brian to place and confirm orders 984 303-7836 / bbattistella144@gmail.com*
FEATURED ITEMS
*ORDER BY JUNE 25TH*
Want a good deal? Order one of everything for $60
Individual Buttermilk Biscuit Chicken Pot Pie
Two 12 oz. pies / $15
These oven-ready pies are filled with chunks of all natural roasted white and dark meat chicken, potatoes, carrots, sweet peas, and seasonings in a rich roux sauce with a buttermilk biscuit topping
*If frozen let pies thaw at room temperature for about 20 minutes
Preheat oven to 350°. Place pie on baking pan on middle rack and bake for about 25-30 minutes until biscuit topping is golden brown and filling is bubbling
*These freeze really well
Blackened Chicken and Andouille Fettuccine Alfredo
Two 28 oz. servings / $24
We brine our chicken breast and cook them just right so they're not dried out. This dish comes together with smoky Cajun sausage and a rich parmesan cream seasoned with toasted garlic and Creole spices
Individually packaged in microwave safe containers ready to heat and eat. These flavor packed meals are ready in minutes.
Southern Style Chicken Salad
Sold by the pound / $12
All natural white and dark meat chicken, diced red onion & celery, a touch of relish, and seasonings in our creamy dressing
Gulf Shrimp & Sweet Corn Soup
32 oz. quart / $18
"Off the cobb" corn simmered with onions, celery, garlic and seasonings in a light creamy broth
*This item may be frozen
* WE DO OUR BEST TO ACCOMMODATE DIETARY RESTRICTIONS AND FOOD ALLERGIES - JUST LET US KNOW *
**THESE PRODUCTS CAN BE REFRIGERATED UP TO 4 DAYS - SOME ITEMS FREEZE WE'LL