The Chef Garden - Jacksonville, FL

Served with cheddar and fontina.

Southern-style pot roast with roasted potatoes, peas and carrots, 1/3 pan.

Lasagna bolognese , 1/3 pan (serves up to 6 people).

English peas, potatoes, carrots, and creamy béchamel. Chicken pot pie with flaky puff pastry, English peas, potatoes, carrots, and creamy béchamel 1/3 pan.

Creamy creme fraiche and butter whipped potatoes, 1/3 pan.

Chef selection.

Chicken enchilada casserole with Spanish rice and Mexican street corn (off the cobb).

Sauteed shrimp with shallots and white wine, served with creamy sweet corn grits, and cucumber-tomato salad. Serves 3 to 4.

Pulled pork with a mustard bbq sauce, Hawaiian rolls, creamy mac and cheese, southern green beans with brown butter. Meals are delivered with heat instructions, in sealed containers. Cutlery and plates, not included. Serves 3 to 4.

Roulade stuffed with Boursin, shallots and baby spinach with a sherry cream emulsion, whipped potatoes, roasted carrots with honey butter.

Chili garlic salmon, basmati rice pilaf, garlic haricot vert.

Served with garlic bread and caesar salad with housemade dressing and focaccia croutons. Serves 4 to 6.

Southern-style pot roast with roasted potatoes, peas and carrots, 1/3 pan.

Served with cheddar and fontina.

Creamy creme fraiche and butter whipped potatoes, 1/3 pan.