Four & Twenty Blackbirds

Sample Menu

Every client's needs are different. I tailor a menu to suit your specific dietary regiment. Typically, clients receive meals Monday, Wednesday and Friday after 3pm. Each food drop could have dinner, next day lunch and next day dinner. I am willing to tailor a schedule that fits your meal needs. 


Ahi Poke Salad

with butter lettuce, toasted sesame seeds, green onions

Tom Kha Soup

with shiitake mushrooms, sweet potatoes, lemongrass

Green Curry Vegetable bowl

with rice noodles and tumeric coconut sauce, fresh cilantro and toasted pepita seeds


Honey Ginger Butternut Bisque

with creme fraiche

Spicy Cesar salad

with arugula, spinach, riddichio and garlic polenta croutons

Cabernet Braised Short Rib

with rosemary fingerlings and crispy leeks


Mediterranian Vegetable soup

with fresh basil

Lacinato Kale and Blueberry Salad

with quinoa, toasted almonds, carrots and champagne vinaigrette

Seared Local Salmon

with wild rice pilaf and lemon dill sauce and micro greens


Potato and Caramelized Onion Soup

with fresh chives

Local Green Salad

with english cucumbers, heirloom tomatoes, shredded carrots, roasted hazelnuts and honey balsamic vinaigrette

Roasted Vegetable Napoleon 

with garlic herb polenta, roasted red pepper coulis and chimichurri sauce