S=Small (1+ serv.) · M=Medium (2-3 serv.) · L=Large (3-4 serv.)
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Our seafood entrée this week is prepared with shrimp and fresh rock fish, sun-dried tomatoes, vermouth, roasted yams and zucchini - Then garnished with organic sweet cherry tomatoes. Best not frozen.
The bouillabaisse was phenomenal and beyond expectations - great mix of flavors! - D. Daneman in Novato
Intensely flavorful. The short ribs are first braised with mild ancho chiles and spices, then crisped on the grill, shredded, and tucked inside a corn tortilla with pepper jack cheese and sour cream. We serve them with a zingy avocado tomatillo cilantro salsa, which is packaged on the side. Freezes.