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 Starting Feb 1 | 5:00 PM – 8:00 PM
75 Feeds Four | 30 Individual
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.
75 | 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.
75 | 30
February 15
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 | 30
February 22
Sides: Local Vegetable Chop 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.
75 | 30
75 Feeds Four | 30 Individual | 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.