Dinners-To-Go

‘Here We GROW Again’

Dinners-To-Go

‘Join us for Dinner’ has a new ‘twist’ this Spring. We are calling it ‘Here We GROW Again!’ as we transition into our NEW Friendly Market space. These Dinners will be a celebration of our innovative and talented staff, cutting edge creations with a Friendly twist and just simply GOOD FOOD! All Meals are Pre-packaged and ready to take home and enjoy. The food tour will last 10 weeks and give you a taste of what is to come in 2019 as we GROW into our NEW space.

 Signing up is easy

Give us a call here in the kitchen at 252-222-0273 to reserve your meal and let us know what day you would like. Or reserve here in person. Dinner Dates are always Tuesday-Thursday. Pick-ups start each day at 12 pm. Meals are $25 for 2 and $45 for 4. We kindly request pre-payment which can be done over the phone or in person. Cut offs for ordering are Mondays by 6 pm.

 

Week 1: March 5-7

Soy Citrus Marinated & Grilled Pork Tenderloin, Confetti Slaw in a Vinegar Based Dressing with Carrots, Peppers & Cabbage, Sweet Potato Quesadilla with a smoked Vegetable Salsa, Glazed Apple Cake with Whipped Cream.

 Week 2: March 12-14

Shrimp Kabobs & Mixed Vegetable Kabobs brushed with balsamic vinaigrette, a cold Rice Salad with fresh herbs, lime & peanuts, Carrot Cake with a Cream Cheese Frosting and toasted Pecans.

 Week 3: March 19-21

Classic Fried Chicken with a smoked Tomato Gravy, Mashed Potatoes, Green Beans roasted and tossed in Bacon & Red Onion, Fluffy Biscuits and a Southern Mellow Yellow Pound Cake.

 Week 4: March 26-28

Roasted Turkey Breast, Rice Pilaf, Zucchini and Cheese casserole, Pumpkin Pecan Bread Pudding with a Bourbon Sauce.

Week 5: April 2-4

Smoked BBQ- Pork Butt, Summer Baked Beans, Southern Slaw, Market Tomato Cheese Hushpuppies, Old Fashioned Banana Pudding layered with Whipped Cream and sliced Bananas.

 Week 6: April 9-11

Two 8oz Filet Mignons, Wedge Salad with Bleu cheese crumbles, Bacon, Tomatoes, Bluesie Ranch dressing and Green Onion, Stuffed Potatoes twice baked with Cheeses, Wicked Good Garlic Bread and a Pecan Walnut Turtle Pie.

 Week 7: April 16-18

Grilled Tuna Steak with a Citrus Soy Glaze, Quinoa Pilaf, Ratatouille and Coconut Cake.

 Week 8: April 23-25

Vegetable Lasagna with a smoked Tomato Sauce, Italian Chopped Antipasto Salad (Salami, Mozzarella, Artichokes, Pepperoncini), Strawberry Tiramisu and a Baguette with our Famous Italian Bread Spread (Garlic, Mayonnaise, fresh Basil).

 Week 9: April 30-May 2

Pesto Grilled Chicken, Pasta salad with Grilled Veggies and a French Vinaigrette, Grilled Tomato Bruschetta on Asiago Cheese Bread and a Citrus Meringue Pie.

 Week 10: May 7-9

BBQ Ribs and Brisket (Mixed Grill), Grilled Corn Salad with fresh Basil & Red Onion, Summer Style Potato Salad and Strawberry Shortcake with fresh LOCAL Strawberries!