Take-n-Bake Tuesday Menu - Half and Full Pan Orders

Eat well at home without cooking! We have freshly prepared meals that are ready for you to take home and finish for your family.

Order online by 10 p.m. the night before, and then just stop by and pick up your meal between 3 and 6 p.m. on Tuesday.

Bolognese Pappardelle with Burrata

This delicious pasta dish is a classic Bolognese Sauce topped with beautifully melted Wisconsin Burrata, and served with house-made garlic bread.  Bolognese is one of the most popular Italian dishes, made with love and a lot of time. You can serve this elevated dish with very simple preparation – it’s  an easy way to impress your guests.
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Shepherd’s Pie with Duchess Potatoes

Shepherd’s Pie is one of Chef Mitch’s favorite at-home dishes. He loves the simple elegance and the seamless ability to bring Wisconsin staples, like Sweet Corn and other local vegetables, to it. This dish is the epitome of comfort food. It will leave you craving more!
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Poor Man’s Lobster

For this Poor Man’s Lobster, we are taking the supper club classic and elevating it to our DelecTable standards! In place of the classic cod, we are using Bering Bounty’s Dover Sole. The Sole is accompanied by Potato Pancakes and an ever-changing seasonal vegetable, using only what’s locally fresh. For a special treat, add Crab Stuffing to the Sole.
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Mustard-Glazed Pork Loin

This is one Chef Jake’s favorite fall classics. Along with the Mustard-Glazed Pork, we have mouthwatering Wisconsin Apple-Braised Sauerkraut, Roasted Squash, Sweet Potato Mashed Potatoes, and it’s all finished with a Brandy Dijon Mustard Sauce.

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Confit Chicken Thighs

Our Chicken Thighs Confit in Duck Fat is served with Roasted Root Vegetables and a side of Collard Greens in White Wine Cream Sauce. The root vegetables will be fresh from the market, such as celery root, parsnips, carrots, and sweet potatoes. Bring Fall home with this dish, with a very easy and straight-forward preparation.

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Vegan Grain Bowl

Enjoy this high-end grain bowl made with Quinoa, Cucumber, Mint, Pickled Red Onion, and a house-made Tofu Ricotta. The bowl is topped with Crispy Fried Chickpeas, Heirloom Tomatoes, and Black Beans. It’s finished with a Calamansi Vinaigrette. Add fresh Wisconsin Goat Cheese for a filling vegetarian bowl!
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