Take ‘n’ Bake

Friday night Take ‘n’ Bake dinners are available in bakeable compostable containers, or returnable glass dishes.

$25 each.
Call or text 907.399.7688 by each Wednesday afternoon to order.

November 21, 2025

Zeberka (polish pork ribs) with carrots & parsnips, mashed potatoes, and a cabbage salad with yogurt.

Chicken teriyaki meatballs with garlic – ginger rice, broccolini, and a mango slaw.

Keralan egg curry over cumin rice with Bok choy and Ras malai tiramisu.

Herbed meatballs with red onions & artichokes over tahini garlic mashed potatoes and a green salad with black garlic drizzle.

Strawberry chipotle chicken with spicy Mexican potatoes, Mexican street corn and a cilantro jalapeno slaw.

Beef short rib rendang with lemongrass grits, roasted garlic green beans with caramelized shallots, and a fennel apple salad.

Pumpkin chicken curry over rice with roasted asparagus and a green salad with a curry-tahini dressing.

Lentil mushroom stroganoff over spaghetti squash with a cranberry pecan wild rice salad.

Coconut harissa meatballs with white bean mash, pomegranate roasted carrots and maroulo salata (Greek lettuce salad).

Chicken Normandy with garlic butter hasselback potatoes and a green bean salad with mustard vinaigrette.

Carne con chile Colorado with Mexican rice, refried black beans, and a green salad with citrus cumin vinaigrette.

Eggplant shakshuka with garlic focaccia, a Turkish shepherds salad and baklava.

Tarragon chicken, basmati with peas & tarragon, feta roasted carrots, and a tomato & roasted lemon salad.

Meatballs in peanut curry sauce over mashed potatoes, with garlicy braised greens and a tiger salad.

Pork loin with wine & herb gravy over polenta, with asparagus and a roasted sweet potato & fig kale salad.

Chicken chasseur with garlic herb roasted potatoes, green beans, and a white French green salad.