Our melt in you mouth pork chop is brined and grilled to perfection with savory chili lime butter and a side of sumac roasted rainbow carrots, a flavor loaded dish sure to dazzle your taste buds. Freezes.

Enjoy this Thai style entrée where we braise chicken thighs in a sauce which is both savory and sweet with a touch of spice. The chicken melts off the bone and floods your mouth with tenderness and amazingly fragrant flavor. Freezes.

Lean ground beef cooked in a hearty homemade tomato sauce, with tasty seasonings. Topped with grated cheddar cheese ready to melt. Served with handmade brioche buns from Petit Pain. Freezes. The sauce is not modifiable.

The old-fashioned favorite - fresh all natural ground turkey with a hearty homemade tomato sauce, with tasty seasonings. Grated cheddar cheese tops the mix. Served with handmade brioche buns from Petit Pain. Freezes. The sauce is not modifiable.

Just delicious! - Judy P. in Mill Valley

Traditionally from Brittany, France, these handmade crepes are made with organic and gluten free buckwheat flour. Folded in a large square, the crepes are filled with imported Gruyere cheese and sauteed button mushrooms. For the full Brittany experience, top with a sunny-side-up egg! Freezes.

Enjoy this very fresh bright gluten free noodle dish, tossed with crunchy bok choy and carrots in a zesty marinade and topped with sliced miso marinated flank steak cooked medium rare and sliced on top of buckwheat noodles. Does not freeze.

Our vegetarian version is with organic tofu, cannelini beans, fresh organic kale, sweet potato and garden herbs, simmered in a rich vegetarian stock. Freezes.

The tofu, bean and kale casserole last week was the BEST ever! Will order several large next time on the menu, just loved it!! - L. Moore in Mill Valley

Another delicious vegetarian selection - A zucchini-filled terrine (much like a frittata) made with eggs, parmesan and gruyere cheeses, and served with a perfectly blended tomato coulis seasoned with fresh marjoram. It is not modifiable. Freezes.

Who doesn’t love dark Italian Balsamic vinegar? Our dressing is so perfectly emulsified with extra virgin olive oil, and mustard, it turns out deliciously ’creamy’ and perfect for tossing with our salad greens of the week or drizzled over our vegetables of the week. Vegan it is. And in a perfect 8oz. bottle!

We have baguettes! These sweet demi-baguettes (7 to 8 inches long) are par-baked for you to crisp up in the oven in 5 minutes. Set your table and voilà! Dinner is served. Freezes.

Creating community around the dinner table, and doing so for patients who are battling cancer or terminally life-threatening illnesses is truly a blessing. Since 2015, Jessie and Laurent has had a bountiful and long-standing collaboration with Meals of Marin throughout the Bay Area. We continue to support the organization by offering their clients preferred pricing on all their orders. And now, we have created a unique opportunity for you to give to their cause directly with proceeds being fully donated.

Crafted by hand in small batches in San Francisco. Known as the almond butter that converts non-almond butter folks into fans and fans into enthusiasts. How to eat? Straight out of the jar! Or on some crusty country bread. Created with organic and soil friendly ingredients from just outside Yosemite. Good for 9 months on the countertop.

We are so excited to announce a new 1partnership with our favorite local restaurant! Jessie and Laurent have teamed up with the folks at The Stateroom Brewery (www.stateroombrewery.com). We will now offer their award winning Harissa Hot Sauce. This is our absolute favorite spicy condiment- and we think it will be yours also. Add this to any of our Jessie and Laurent dishes to give it a kick! This sauce hits a little sweet and hot, but not over the top. Offered in 8oz. glass bottles. Does not freeze.

Another winner. A 12oz. can from our favorite San Rafael based Addictive Coffee. This time it’s a Nitro Fueled Cold Brew. It starts with a base of specialty Columbia & Guatemala coffees roasted perfectly to get the full flavor of the coffee and its origin (never over-roasted ). The proprietary brewing method includes heating up the grounds during pre-infusion to get more flavor from the coffee, then using a Kyoto slow drip method to capture the high notes/maximum flavor from the coffee, then flash chill and charge the coffee with nitrogen.