A La Carte Menus

Every Thursday I offer a few dishes for folks who do not want to commit to the Meal Plans. Pick up is always on Thursdays between 5-7pm at 1732 Webster Street, downtown Oakland. I am located directly behind Molcajete Mexican Restaurant, where you can double park behind their parklet and call my cell phone at 510.853.5336 and I will come right out with your order. You can select delivery at checkout if you prefer this option.

Ordering A La Carte is a great way to be introduced to my cooking, or a great gift to give someone who might need some homemade TLC, and YES, I do offer gift certificates!

I'm also happy to announce I am utilizing Uber Packaging, for door to door delivery. For Alameda, Oakland, Berkeley, and Emeryville, delivery is flat rate of $10.
For any other areas, please email me and I will get a delivery quote for you.
For A La Carte Customers, please select at check out if you want delivery - otherwise I will see you at Pick Up!
For Meal Plan Subscribers please check your page for how you can order delivery.

A La Carte Menu May 2

This menu must be ordered by Tuesday, April 30 for pick up or delivery on Thursday, May 2.

Menu:

Curried Coconut Corn Soup: A rich corn soup in a coconut curry base, with flavors of garam masala, cumin, coriander, and turmeric. It is as beautiful as it is delicious!

Lemon Ricotta Pasta with Fresh Peas and Pine Nuts: This lemon pasta recipe is a perfect spring to summer dinner! The cheesy sauce is made by blending ricotta with peas and lemon. Topped with Parmesan and garden fresh peas, and toasted pine nuts, for a hearty vegetarian dinner! 

Mustard Roasted Chicken with Polenta and Blistered Tomatoes: Chicken marinated in dijon and buttermilk, than coated in housemade herbed bread crumbs, baked to juicy perfection, served with creamy polenta, with blistered tomatoes!

Strawberry Spinach Salad: A chopped spinach, loads of strawberry's, toasted slivered almonds, goat cheese and red onions with a sweet, tangy, pretty-in-pink poppyseed dressing, a perfect accompaniment with the Mustard Roasted Chicken!

Butterscotch Pudding: I combine caramelized brown sugar and butter with a splash of vanilla and bourbon, then topped with salted caramel, fresh whipped cream, and toffee bits for a truly amazing dessert!

1 5

A La Carte Menu for May 9

  • Fish En Papillote: A health conscious choice, this recipe steams white cod on a bed of wild rice with seasonal vegetables, Meyer lemons, kalamata olives, and fresh herbs, creating a flavorful and nutritious dinner!
  • Zucchini Boats with BBQ Chicken and Melted Cheese: BBQ chicken-stuffed zucchini boats topped with melted cheddar cheese. Simple, flavorful, and delicious!
  • Roasted Carrot, Cauliflower, and Quinoa Salad in Sunshine Dressing: This beautiful roasted carrot, cauliflower, and quinoa salad is tossed with fresh herbs, sweet Medjool dates, and salty pistachios, with Sunshine Dressing (sunshine dressing made with creamy tahini, warming turmeric, lemon juice, spices, and a bit of pure maple syrup).
  • Roasted Tomato Salad: Tomato season is upon us, and what better way to bring out their full flavor than roasting them with garlic and caramelized onions and creating a wonderful soup with them! Garnished with fresh basil!
  • Tres Leches Cake:  A homemade vanilla cake soaked in three milks, sprinkled with cinnamon, and topped with whipped cream and fresh berries.
1 5

A La Carte Menu May 16

  • Crispy Herbed Chicken with Creamy Northern Beans in Tomato and Fresh Greens: In my house, we always fight each other for the crispy skin! This chicken delivers! Crispy on the outside and juicy on the inside, it has a fresh herb sauce. It is served with stewed great northern beans in tomato and spices, with fresh lemony arugula on top!
  • Salmon Taco Bowls: These delicious salmon taco bowls feature housemade taco seasoned salmon and flavorful sofrito rice. They are also served with fresh avocado, salsa, green onion, cilantro, beans and rice, and everything nice!
  • Butter Leaf Salad: A whimsical blend of delicate butter lettuce, zesty green olives, crisp chives, and tangy slivers of aged manchego, served with apple cider vinegar and honey dressing.
  • The Best Cinnamon Rolls in the World: They're big, fluffy, soft, and delicious. I love them at all times of the day. The serving size is six rolls.
1 4

I am out of town May 23 - May 27, and so A La Carte menus will return Thursday, June 6th!