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$55 each | Serves 4-6 | Take and Bake | Reheating instructions included. 

To view our current menu offerings, order below now! Orders can be placed for the week of pickup (Tuesday-Friday) beginning each Monday. Would you like to place a special order in advance? Give us a call at 608.782.5400, and it will be our pleasure to assist!

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See below to view our future offerings: $55 each | Serves 4-6 | Take and Bake | Reheating instructions included.

October 20th-23rd:

Option No. 1: Ricotta Stuffed Shells with Chicken & Arrabbiata Sauce, Garlic Bread and House Salad 

Large shells stuffed with ricotta, mozzarella, parmesan & fresh herbs baked with a spicy chicken & arrabbiata sauce.  Served with garlic bread and a house salad with feta, pecans, tomatoes & white balsamic vinaigrette.

Option No. 2: Prime Beef Shepherd’s Pie with Dinner Rolls

Prime beef, carrots, onions, peas, corn & root vegetables simmered together & topped with duchess potatoes and served with 6 dinner rolls.

October 27th-30th:

Option No. 1: Roasted Chicken with Mac & Cheese and Broccolini

8-piece roasted chicken dinner, including let, thigh, breast & wings.  Served with TWF signature mac & cheese, orecchiette pasta with 5 cheese blend & toasted panko, and a side of roasted broccolini.

Option No. 2: 3 Cheese Beef Lasagna with House Salad and Dinner Rolls

Family portion of classic beef & three-cheese lasagna served with a house salad with feta, pecans, tomatoes & white balsamic vinaigrette, and 6 dinner rolls.

November Take Home Menu Preview

MENU NOVEMBER 3RD – 6TH

Option No. 1: CHICKEN CORDON BLUE WITH ROASTED FINGERLING POTATOES AND BROCCOLINI

Four herb-crusted chicken breasts stuffed with St. Joe’s Ham and melted swiss cheese. Served with roasted fingerling potatoes & sautéed broccolini.

Option No. 2: HERB CRUSTED BEEF ROAST WITH AU GRATIN POTATOES AND HARICOT VERTS

24-32oz beef roast seared & crusted with an herbed panko breading. Served with three-cheese au gratin potatoes and sauteed green beans.

NOVEMBER 10TH- 13TH

$55 each | Serves 4-6 | Take and Bake | Reheating instructions included.

Option No. 1: SHRIMP PESTO ALFREDO BAKE WITH WATERFRONT SALAD

Shrimp Pesto Alfredo on a bed of linguini noodles with roasted red peppers, spinach, mushrooms, pesto cream sauce topped with mozzarella cheese. Served with house salad with feta, pecans, tomatoes & white balsamic vinaigrette.

Option No. 2: MOZZARELLA & SPINACH STUFFED PORK LOIN, ROASTED VEGETABLES & TWICE BAKED POTATOES

28-32oz pork loin stuffed with spinach and mozzarella cheese. Served with four cheddar & herb twice baked potatoes and a roasted carrot, parsnip & squash medley.

NOVEMBER 17TH- 20TH

$55 each | Serves 4-6 | Take and Bake | Reheating instructions included.

Option No. 1: ROASTED CHICKEN WITH MAC & CHEESE AND BROCCOLINI

8-piece roasted chicken dinner, including let, thigh, breast & wings. Served with TWF signature mac & cheese, orecchiette pasta with 5 cheese blend & toasted panko and a side of broccolini.

Option No. 2: 3-CHEESE BEEF LASAGNA WITH HOUSE SALAD AND DINNER ROLLS

Family portion of classic beef & three-cheese lasagna. Served with dinner rolls and a house salad with feta, pecans, tomatoes & white balsamic vinaigrette.

WEEK OF NOVEMBER 23RD

~ Special Thanksgiving Menu ~ TBA

It would be our pleasure to provide options for all dietary restrictions and preferences. Limited quantities available per day. Pre-orders accepted. No substitutions, please. *Please note that consuming raw or undercooked meat and seafood may be harmful to your health.