Made from scratch.

Weekly on the soup board

Heritage carrots roasted with knob ginger and a little brown sugar until the edges caramelize, then puréed with coconut milk and finished with toasted pepitas and carrot fronds. Vegan.

210 kcal · 5g protein · 32g carbs · 8g fat

Holiday week only

Buttermilk-brined turkey carved thick, with sage-and-rye stuffing, cranberry relish and a ladle of pan gravy, pressed on sourdough until the crust shatters. Served while the holiday lasts.

640 kcal · 34g protein · 58g carbs · 28g fat

Cold-weather months

Thin-sliced navel, blood orange and grapefruit with shaved fennel, pickled red onion, mint and toasted walnuts under a honey-cider dressing.

290 kcal · 6g protein · 22g carbs · 20g fat

Vine tomatoes slow-roasted until jammy, then simmered with hand-torn basil and finished with a swirl of cream, basil oil and a drizzle of first-press olive oil.

240 kcal · 6g protein · 22g carbs · 14g fat

A golden broth simmered eight hours with roast chicken bones, then ladled over wide egg noodles, sweet carrots and celery softened in butter.

210 kcal · 14g protein · 24g carbs · 6g fat

Twelve-month cheddar melted into a velvet base, folded with crisp-tender broccoli florets and a whisper of nutmeg, crowned with toasted breadcrumbs.

320 kcal · 15g protein · 18g carbs · 22g fat

Onions cooked low and slow for hours until deep amber, layered in rich thyme-scented beef broth, blanketed in Gruyère and broiled until blistered.

290 kcal · 12g protein · 24g carbs · 17g fat

Fire-roasted russets puréed silky smooth, stirred with aged cheddar and crème fraîche, then crowned with applewood-smoked bacon, chives and a quenelle of sour cream.

350 kcal · 12g protein · 40g carbs · 17g fat

French green lentils braised with roasted root vegetables, cumin and smoked paprika, brightened with sherry vinegar and a spoonful of bright herb oil. Vegan.

220 kcal · 13g protein · 34g carbs · 4g fat

Little-neck clams poached in cream with salt pork, Yukon potatoes and thyme — thick, briny and ladled high.

380 kcal · 16g protein · 26g carbs · 24g fat

Charred-chile broth with shredded roast chicken, black beans and lime, topped with crisp corn tortilla strips, avocado, cotija and cilantro.

260 kcal · 18g protein · 22g carbs · 11g fat

Yellow split peas simmered overnight with a smoked ham bone until silky and thick, seasoned with thyme, bay and cracked black pepper.

240 kcal · 16g protein · 36g carbs · 4g fat

Butternut squash roasted until caramelized at the edges, puréed with brown butter and nutmeg, finished with toasted pepitas and crisp fried sage. Vegan.

190 kcal · 4g protein · 30g carbs · 7g fat

Chuck braised until fork-tender in red wine with pearl barley, cremini mushrooms and sweet root vegetables in a deep, savory broth.

310 kcal · 22g protein · 32g carbs · 10g fat

A garden of seasonal vegetables, cannellini beans and small pasta in a slow-simmered tomato broth, finished with grated Parmigiano and basil oil.

230 kcal · 10g protein · 38g carbs · 5g fat

Crisp romaine torn by hand, tossed in a garlic-and-anchovy Caesar, shaved Parmigiano-Reggiano and butter-toasted sourdough croutons.

380 kcal · 12g protein · 16g carbs · 32g fat

Buttermilk-brined chicken, applewood bacon, jammy farm eggs, buttery avocado and tomato, blue cheese and garden greens dressed in red wine vinaigrette.

460 kcal · 34g protein · 12g carbs · 34g fat

English cucumber, ripe tomato, Kalamata olives and pickled red onion beneath a thick slab of feta, dressed in oregano and first-press olive oil.

310 kcal · 9g protein · 14g carbs · 26g fat

Tender baby spinach with sugared strawberries, whipped goat cheese, candied pecans and a balsamic reduction poured over at the pass.

340 kcal · 11g protein · 24g carbs · 24g fat

Gruyère, aged cheddar and fontina on thick-cut sourdough, buttered and griddled to a lacquered golden crunch.

520 kcal · 20g protein · 42g carbs · 30g fat

Slow-roasted turkey breast, thick-cut applewood bacon, buttery avocado and tomato on toasted country bread with herbed aioli.

560 kcal · 32g protein · 40g carbs · 32g fat

Salami, capicola and mortadella with provolone, hot pepperoncini, dressed arugula and red wine oil on a seeded roll.

610 kcal · 26g protein · 52g carbs · 30g fat

Rare-roasted prime beef carved to order with sharp cheddar, sweet caramelized onions and horseradish aioli on warm marble rye.

590 kcal · 38g protein · 44g carbs · 28g fat

Fresh mozzarella, heirloom tomato and basil pesto pressed molten in the grill, finished with a thread of aged balsamic. Vegetarian.

470 kcal · 22g protein · 44g carbs · 24g fat