This Sunday
Grilled Heritage Breed Pork Chops
Kai Kai Farms Local Greens, Miso Applesauce, Pepper Jack Mac & Cheese, Danny Kay's Costi di Gallo.
$75 feeds four | $35 individual | Takeout available
Sunday was meant for stillness. We're bringing the discipline of our scratch kitchen to your family table. Each week, Chef Michael Luth features a single, farm-sourced protein served family-style with seasonal sides from Colab and Chi Chi Farms. No tablecloths, no stress—just the best roast in Tequesta.
Every Sunday | 5:00 PM – 8:00 PM
Feeds Four | Individual | Pricing varies weekly
February 1
Sides: Brussels Sprout & Squash Salad, Roasted Kai Kai Farms Broccolini, Pommes Robuchon, Chicken Gravy.
A local pasture-raised bird executed with classic French precision.
70 | 30
February 8
Sides: Colab Farms Braised Beet Salad, Roasted Colab Farms Carrots, Roasted Fingerling Potatoes, Pan Jus.
Fork-tender heritage beef elevated by Indiantown's winter harvest.
70 | 30
This Sunday · February 22
Sides: Kai Kai Farms Local Greens, Miso Applesauce, Pepper Jack Mac & Cheese, Danny Kay's Costi di Gallo.
A collision of local pork and the legendary pasta technique of our neighbors at Danny Kay's.
75 | 35
March 1
Sides: Local Vegetable Chopped Salad, Hoisin BBQ Glaze, Kai Kai Farms Roma Beans, Sweet Potato Mash.
A nostalgic American classic refined with an umami-rich glaze and velvet sweet potato mash.
70 | 30
Pricing varies weekly | Full Bar Menu always available
We handle the 48-hour prep, the brines, and the reductions. You handle the oven.
Directions included for a seamless home-chef experience. Perfect for post-boat or post-church. You heat, plate, and take all the credit.
Order Your Chef KitDine with us in the Bistro or take a Chef Kit home. Either way, Sunday just got easier.