Indian garden painting

Small-Batch Dinners Delivered Fresh

& Boutique Catering

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Pour Some Chicken Makhani On Me

Monday August 3

  • Close-up of a dish with red sauce and herbs
  • Plated dish with bread, chicken, vegetables, and a side of flatbread on a green plate.
  • Person preparing a dish with rice and peas in a kitchen setting, using 'The Garden Kitchen' brand.
  • Grilled meat on a banana leaf with a knife and 'The Garden Kitchen' branding.
  • Woman stirring a large pot outdoors with 'The Garden Kitchen' branding.
  • Chicken Makhani

    Butter chicken but make it luxe. Succulent chicken slow-simmered in a creamy cashew and tomato sauce perfumed with garam masala, fenugreek, cardamom, and essence of pandan. This is comfort food with an Indian passport.
    [gluten-free, contains nuts]

  • Basmati Pilaf

    Steamed basmati rice infused with digestive spices like cumin, cardamom and clove roasted in organic Ghee—soothing, aromatic, and grounding.
    [vegetarian, gluten-free, nut-free]

  • Quick Pickle Salad

    A crisp, tangy medley of cucumber, radish, carrots, and onions—flash-pickled and tempered with crackling mustard seeds in fragrant mustard oil. Bright and punchy for acidic balance.
    [vegan, vegetarian, gluten-free, nut-free]

  • Garlic Naan

    Restaurant-style Indian flatbread, fire-baked for an authentic tandoori flavor and topped with roasted garlic and herbs.
    [vegetarian]

  • Cilantro mint tamarind chutney

    [vegan, gluten-free, nut-free]

$150 for 4 persons

Monday August 3

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Summertime Lamb Chops

Wednesday August 5

  • Roasted lamb chops with lemon wedges and herbs on a white plate
  • Gold Medal Lamb Chops

    These frenched Lamb chops in a chipotle glaze are fire seared to golden brown delicious (GBD). They always steal the show and have earned many, many oohs and aahs!
    [gluten-free, dairy-free, nut-free]

  • Vegetable Tagine

    A delicate broth of carrots, potatoes, turnips, and chickpeas, gently simmered. Rooted in Blue Zone traditions, preserved lemon and dried apricots add gut-friendly brightness and natural sweetness.
    [gluten-free, dairy-free, vegan, vegetarian, nut-free]

  • Israeli Couscous

    The natural accompaniment: tender, toasty pearls kissed with olive oil, herbs, and lemon.
    [gluten-free, dairy-free, vegan, vegetarian, nut-free]

  • Greek Salad

    A crisp, peak season medley of juicy watermelon, cooling cucumber, sweet bell pepper, and rich Medjool dates—tossed with briny feta and Greek oregano. Light, vibrant, and made to beat the heat.
    [vegetarian, nut-free]

  • Desert Rose Muhammara

    The star of the Mezze table. A bold dip of fire-roasted red peppers, toasted walnuts, a flirty kick of Aleppo, and pomegranate molasses. Topped w Lebanese Za’atar. Dangerously dip-able. Served with Pita and a jar of Labneh
    [gluten-free, dairy-free, vegan, vegetarian, contains nuts]

Let’s obsess for a sec.

Levantine refers to the region of the eastern Mediterranean including Lebanon, Syria, Israel, Palestine, & more. The word “Levant” comes from the French lever, meaning “to rise,” as in the rising sun. Their food philosophy focuses less on recipes, more on a rhythm of humble, generous cooking, seasonality, and food made to gather around. There is always room for one more at the table.

$200 for 4 persons

Wednesday August 5

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The Notorious RIG

Monday August 10

  • Close-up of meatballs and pasta in a creamy tomato sauce with basil leaves.
  • Vodka sauce in a white pot with herbs on top, branded 'The Garden Kitchen'.
  • Pasta being added to a pan of red sauce on a stove, with 'The Garden Kitchen' branding.
  • Pasta dish with grated cheese on a plate, featuring 'The Garden Kitchen' branding.
  • Trays of Sicilian meatballs with 'The Garden Kitchen' branding.
  • Multiple containers of pasta dish with 'The Garden Kitchen' branding.
  • Wooden salad bowl with La Scala Salad ingredients including chickpeas, coleslaw, and ham on a green background.
  • Person preparing whipped ricotta in small containers on a wooden table with 'The Garden Kitchen' branding.
  • Meatball sub with bread, salad, and pasta on a white plate with 'The Notorious RIG' branding.
  • Rigatoni A La Vodka

    Our almost-famous vodka sauce blends shallots, sun-dried & summer ripened tomatoes & cream into pure pasta gold. Rich, velvety and just a little dangerous.
    [vegetarian, nut-free]

  • Sicilian Meatballs

    Tender beef and pork meatballs seasoned with garlic, herbs, parmigiana, and currants for a sweet-savory Sicilian twist. Served with a side of whipped ricotta to balance richness with airy indulgence.
    [nut-free]

  • La Scala Salad

    The salad that stole the spotlight - finely chopped romaine and iceberg with salami, mozzarella, and garbanzos (freshly hydrated) in a signature vinaigrette. A Hollywood favorite since the golden age.
    [gluten-free]

  • La Gourmandine Baguette

    Go ahead, mop it like it’s hot. We won’t tell.
    [vegetarian]

$150 for 4 persons

Monday August 10

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Chicken Biryani, Naan Stop

Wednesday August 12

  • Biryani dish with yellow rice, chunks of meat, and green herbs in a metal bowl.
  • Chicken Biryani

    A royal dish with deep roots in the Indian subcontinent, its origins lie in the Mughal kitchens, where Persian influence met Indian spices. This version layers tender chicken with fragrant basmati rice, golden saffron, warm cardamom, and sweet, slow-braised birista (fried onions). Originally crafted for kings, it remains a festive centerpiece - rich in history, aroma, and soul.
    [gluten-free, nut-free]

  • Lentil Greens Dal

    Slow-simmered lentils with mustard greens and cumin seed, finished with a sizzling tempering of garlic, onions and spices. Earthy, comforting, and deeply rooted in tradition.
    [vegetarian, gluten-free, nut-free]

  • Cucumber Raita

    Cooling probiotic-rich organic yogurt with cucumber, mint, and cumin - an Ayurvedic classic that soothes pitta, aids digestion, and brings balance to every bite.
    [vegetarian, gluten-free, nut-free]

  • Cucumber Onion Radish Slaw

    Cool Cucumber, radish bite, and onion zing packs in crunch for days.
    [vegan, gluten-free, nut-free]

  • Cilantro Mint Tamarind Chutney

    [vegan, gluten-free, nut-free]

$150 for 4 persons

Wednesday August 12

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Moonstruck in Brooklyn Chik Parm

Monday August 17

  • Close-up of breaded chicken with tomato sauce and cheese, garnished with basil leaves.
  • Chicken Parmigiana

    Crisp, skinny chicken cutlets with San Marzano tomato, fresh mozzarella, and Parmigiano-Reggiano, baked until bubbling and finished with basil and olive oil. Inspired by Brooklyn nights, red-sauce restaurants, and a little bit of Moonstruck romance.
    [nut-free]

  • Pasta al Burro

    Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
    [vegetarian, nut-free]

  • Insalata di Cannellini, Rucola e Melone

    Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, olives and shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
    [vegetarian, gluten-free, nut-free]

  • Ciabatta

    Aye Paisa Bread first, manners later.
    [vegetarian]

$150 for 4 persons

Monday August 17

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Indian Minced Beef Keema Chili

Wednesday August 19

  • Crispy fried crab with green peas in a bowl
  • Keema Matar

    Inspired by the North Indian staple, it’s loaded with spiced ground beef, peas (matar), slow-cooked onions and tomatoes, and bold masalas.Deeply flavorful, wildly comforting, and undeniably addictive.
    [gluten-free, nut-free]

  • Basmati Pilaf

    Steamed basmati rice infused with digestive spices like cumin, cardamom and clove roasted in organic Ghee—soothing, aromatic, and grounding.
    [vegetarian, gluten-free, nut-free]

  • Grilled Paneer & Stewed peppers

    Fire-kissed paneer marries peppers in this fragrant Indian veggie stand alone.
    [vegetarian, gluten-free, nut-free]

  • Cucumber Raita

    Cooling probiotic-rich organic yogurt with cucumber, mint, and cumin—an Ayurvedic classic that soothes pitta, aids digestion, and brings balance to every bite.
    [vegetarian, gluten-free, nut-free]

  • Cilantro Mint Tamarind Chutney

    [vegan, gluten-free, nut-free]

  • Cucumber Onion Radish Slaw

    Cool Cucumber, radish bite, and onion zing packs in crunch for days.
    [vegan, gluten-free, nut-free]

  • Garlic Naan

    Restaurant-style Indian flatbread, fire-baked for an authentic tandoori flavor and topped with roasted garlic and herbs.
    [vegetarian]

$175 for 4 persons

Wednesday August 19

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Low Country Shrimp & Grits

Monday August 24

  • Glistening shrimp in a hot oil frying process
  • Bayou Shrimp

    Blackened jumbo Gulf shrimp, seared in house Cajun spice and simmered in a smoky pan sauce made with the holy trinity—onion, celery, and bell pepper, plus a rich, blond roux, tomatoes and andouille sausage. Bold, bayou-style flavor in every bite.
    [nut-free]

  • Gold Standard Grits

    Creamy, stone-ground white grits from Anson Mills, prized for their heirloom corn flavor and velvety Southern soul. Enriched with sharp cheddar and fresh scallions for an extra layer of comfort, and just a little swag.
    [vegetarian, gluten-free, nut-free]

  • Swamp Cabbage

    Thinly shaved cabbage tossed in a zesty Creole mustard vinaigrette with a splash of buttermilk. Crisp, refreshing, and built to cut through the heat and richness.
    [vegetarian, gluten-free, nut-free]

  • Quick pickle Garden Okra & Cukes

    [vegan, vegetarian, gluten-free, nut-free]

Let’s obsess for a sec

In 2016, as I strolled among the moss-draped oaks, I knew I would leave my heart at Boone Hall Plantation. This low country supper is cooked with my love in honor of the Gullah Geechee people and their enduring legacy. Boone Hall holds the living memory of their traditions that shaped the very soul of Lowcountry cooking. Built on bold spice, slow-simmered depth, and a deep respect for the hands and histories that cultivated the land and nourished generations.

$175 for 4 persons

Monday August 24

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Chicken Marsala a’ la Mafioso

Wednesday August 26

  • Chicken with mushrooms and herbs in a creamy sauce
  • Don’s Marsala

    GBD pan-seared chicken, finished in rich Sicilian Marsala and mushroom duxelles, slow-simmered with garlic and fresh herbs for deep back-room trattoria nostalgia. Respect the sauce.
    [gluten-free, nut-free]

  • Butter Pasta

    Sage beurre noisette, Parmigiano-Reggiano, and nothing extra. Capisce.
    [vegetarian, nut-free]

  • Insalata di Cannellini, Rucola e Melone

    Peppery arugula, freshly hydrated cannellini beans, sweet cantaloupe, olives and shaved Parmigiana Reggiano, tossed with a citrus-herb vinaigrette. Light, rustic, and full of contrast.
    [vegetarian, gluten-free, nut-free]

  • Ciabatta Scarpina

    The most delicious way to do the clean-up. Basta.
    [vegetarian]

$150 for 4 persons

Wednesday August 26

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First Class Flight of Kebabs

Monday August 31

  • Grilled skewers of meat with a side of salad on a metal surface
  • Woman in a garden picking fresh greens with 'The Garden Kitchen' branding.
  • Radishes from the garden with a basket on a wooden surface, featuring 'The Garden Kitchen' logo.
  • Greek salad with tzatziki and pita bread on a wooden board, featuring 'The Garden Kitchen' branding.
  • Four compartments of spiced garden biryani in a cardboard box with 'The Garden Kitchen' branding.
  • Plated dish of kebabs with rice and vegetables on a wooden board, featuring 'The Garden Kitchen' branding.
  • Kebab Duo: Two Proteins, One Mission

    Minced chicken, and beef, each seasoned and grilled to perfection. Blended with ginger & garlic paste, cumin, coriander, pomegranate molasses, and just enough breadcrumbs for maximum succulence. It’s a flavor tag-team with one mission: mouthwatering greatness per your dietary preference.
    [nut-free]

  • Spiced Garden Biryani

    Fragrant basmati rice layered with chickpeas, cauliflower, potatoes, and peas, gently roasted in vermicelli and organic ghee. Infused with digestive spices like cumin, cardamom, clove, and a whisper of rose water. Soothing, aromatic, and deeply grounding.
    [vegetarian, nut-free]

  • Greek Salad

    A crisp, peak season medley of juicy watermelon, cooling cucumber, sweet bell pepper, and rich Medjool dates - tossed with seared Halloumi cheese and Greek oregano. Light, vibrant, and made to beat the heat.
    [gluten-free, vegetarian, nut-free]

  • Tzatziki

    Cool, creamy Greek yogurt whipped with cucumber, garlic, lemon, and dill. Tangy, refreshing, and ready to take on those kebabs like a boss.
    [gluten-free, vegetarian, nut-free]

  • Served with Pita Bread

    [vegetarian]

$175 for 4 persons

Monday August 31

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A Labor Day Special!

Laborious Short Ribs

Wednesday September 2

  • Plated dish with braised meat, corn, and potatoes on a white plate.
  • Copper pot filled with red, white, and blue potatoes on a light background with 'The Garden Kitchen' branding.
  • Basket of corn with a person wearing a floral dress, labeled 'The Garden Kitchen'.
  • Fireworks Cornbread with Honey Butter on a wooden board with cherry tomatoes in the background, branded 'The Garden Kitchen'.
  • Person cutting cornbread on a wooden board with tomatoes, wearing a colorful dress, in front of 'The Garden Kitchen' branding.
  • Boxed food items with cherry tomatoes on a white background, featuring 'The Garden Kitchen' brand.
  • Tray of hand-whipped honey butter with lemons on a wooden surface, featuring 'The Garden Kitchen' branding.
  • Peachy-Keen Green Bean Salad being mixed in a large bowl with wooden utensils.
  • Personal Truffle Burrata Pails on a wooden surface with a salad in the background
  • Plated dish of short ribs, cornbread, and vegetables on a stand with a garden-themed background.
  • Nothing Short of Short Ribs

    Seared and braised in mirepoix, toasted coriander seed, demi-glace and Cabernet. Cooked low and slow for 6 hours for fall-off-the-bone velvety perfection.
    [dairy free, nut free ]

  • Roasted Red White & Blue Potatoes

    Patriotic spuds roasted golden with Koroneiki olive oil, Maldon sea salt, and garden-fresh herbs.
    [gluten-free, vegetarian, nut free]

  • Peachy-Keen Green Bean Salad

    Summer peaches and crisp haricots verts, dressed with citrus, herbs, and toasted almonds. Paired with a big, sexy 16oz pail of truffle burrata. Share if you must.
    [gluten-free, vegetarian, contains nuts]

  • Fireworks Cornbread & Honey Butter

    Fresh-baked cornbread studded with sweet summer corn, chunky cheddar, and jalapeño confetti. Served with silky honey butter.
    [vegetarian]

$200 for 4 persons

Wednesday September 2

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A Labor Day Special!

Laborious Short Ribs

Monday September 7

  • Plated dish with braised meat, corn, and potatoes on a white plate.
  • Copper pot filled with red, white, and blue potatoes on a light background with 'The Garden Kitchen' branding.
  • Basket of corn with a person wearing a floral dress, labeled 'The Garden Kitchen'.
  • Fireworks Cornbread with Honey Butter on a wooden board with cherry tomatoes in the background, branded 'The Garden Kitchen'.
  • Person cutting cornbread on a wooden board with tomatoes, wearing a colorful dress, in front of 'The Garden Kitchen' branding.
  • Boxed food items with cherry tomatoes on a white background, featuring 'The Garden Kitchen' brand.
  • Tray of hand-whipped honey butter with lemons on a wooden surface, featuring 'The Garden Kitchen' branding.
  • Peachy-Keen Green Bean Salad being mixed in a large bowl with wooden utensils.
  • Personal Truffle Burrata Pails on a wooden surface with a salad in the background
  • Plated dish of short ribs, cornbread, and vegetables on a stand with a garden-themed background.
  • Nothing Short of Short Ribs

    Seared and braised in mirepoix, toasted coriander seed, demi-glace and Cabernet. Cooked low and slow for 6 hours for fall-off-the-bone velvety perfection.
    [dairy free, nut free ]

  • Roasted Red White & Blue Potatoes

    Patriotic spuds roasted golden with Koroneiki olive oil, Maldon sea salt, and garden-fresh herbs.
    [gluten-free, vegetarian, nut free]

  • Peachy-Keen Green Bean Salad

    Summer peaches and crisp haricots verts, dressed with citrus, herbs, and toasted almonds. Paired with a big, sexy 16oz pail of truffle burrata. Share if you must.
    [gluten-free, vegetarian, contains nuts]

  • Fireworks Cornbread & Honey Butter

    Fresh-baked cornbread studded with sweet summer corn, chunky cheddar, and jalapeño confetti. Served with silky honey butter.
    [vegetarian]

$200 for 4 persons

Monday September 7

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Our Vibe

We present a fully curated dinner
for 4 persons every Monday & Wednesday.
Delivered to your door 3-5pm.

Rooted in the garden.
Inspired by heritage & wanderlust.
Hand-crafted with sprezzatura*
*the Italian art of making the complex feel effortless.

Made from scratch for the deeply intentional table. Fresh from
our kitchen, ready for your family.
Our ethos is always and only about the food.

The Garden Kitchen 'Hand' Logo
The Deets
  • All dinners are for 4 persons
  • Prices starting at $150 (for 4 persons)
  • Limited to the first 10-15 orders, depending on dinner
  • Made deliciously using the best organic meats, sun-drenched vegetables, Maldon® sea salt, Kereneki® olive oil & more
  • Boutique catering available
  • Buy one, help one. Every order fights food insecurity

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