Closter Sandwich - Closter, NJ

Ready-to-roast free-range lamb leg with herb marinade, served with dauphinoise potatoes, green beans, carrots and gravy. Served for 4 peoples.

A meal of roasted glazed ham served with dauphinoise potatoes, beans, honey roasted roots, and gravy.

A meal of roasted turkey served with dauphinoise potatoes, charred Broccolini, honey roasted roots and gravy.

A whole steamed salmon side covered in cucumber scales and served with truffle pasta salad, steamed kale and leeks, and a vegan caprese salad. Serves for 4 peoples.

Stuffed and roasted portobello mushrooms served with garlic and parsley roasted new potatoes, steamed green beans, and carrots with a herb dressing.

Sliced potatoes layered in a creamy sauce made with comte cheese, then baked in the oven.

Roasted new potatoes tossed with roasted garlic and fresh parsley. Vegan.

A selection of root vegetables roasted in honey and fresh rosemary, chives and parsley. Vegetarian.

Roasted beetroot and potatoes with a shallot and mustard vinaigrette. Vegan.

Pasta with mushrooms, peppers, and onion, tossed in a creamy truffle dressing. Vegetarian.

Macaroni pasta baked in a creamy, cheesy sauce of Grana Padano and cheddar cheese.

Roasted portobello mushrooms stuffed with a mix of jackfruit, sun-dried tomatoes, and herbs. Vegan.

Broccolini cooked in garlic oil, charred in the oven and served with roasted garlic. Vegan.

Fresh green beans gently steamed and topped with crispy roasted shallots. Vegan.

A premium cut of tender, high welfare prime west country bone-in rib roast from ashdale meat. Per kilogram.

Traditional hand-cured ham made with free-range pork. Simply carve and eat or heat and serve for a succulent ham supper. 2 kilogram.

A savoury and moist boneless pork roast, expertly made by our butchers. Free-range pork belly and pork fillet, filled with a mix of rosemary, fennel seeds and garlic. per kilogram.

A premium cut of tender high welfare lamb that’s easy to carve.

A premium cut of tender high welfare, grass-fed prime west country lamb.

A premium cut of high welfare, organic, grass-fed prime west country lamb. Tender and juicy.

A premium cut of tender, high welfare grass-fed prime west country lamb. An elegant dish for easy entertaining.

A large ready-to-cook lobster tail. Just steam, roast or grill. Sustainably harvested and processed to whole foods market quality standards. 170 gram.

A generously sized, perfectly tender, cooked lobster, sustainably harvested and processed to whole foods market quality standards. 400 gram.

A side of whole foods market approved sustainably farmed Atlantic salmon, smoked in a traditional Scottish fashion. 400 gram.

Whole foods market responsibly farmed salmon traditionally smoked and served alongside a mustard dill sauce and lemon wedges.

Start the party with a platter of responsibly farmed cooked jumbo tiger prawns accompanied by tangy marie rose sauce.

A classic party platter of responsibly farmed cooked jumbo tiger prawns and a flavourful dipping sauce.

Creamy to crumbly cheeses including isigny Brie, kaasaggio robusto Gouda, kaseriei champignon cambozola, and diaz miguel manchego, plus red and green grapes.

A platter of favourites; divina dolmas, belazu semi-dried tomatoes, divina Greek olive mix, belazu smoky artichokes, roussas pdo Greek feta, and brindisa cocktail snack mix. Vegetarian.

An assortment of salty, sweet and smoky snacks: brindisa smoked Catalan almonds, brindisa cocktail snack mix, belazu fried and salted broad beans, belazu giant salted corn and termens caramelised almonds.

A turret-shaped goat’s cheese made in herefordshire. It has a light, mousse-like texture and bright, citrusy flavours. 200 gram.

A disc of soft and mellow goat’s cheese, coated in a dusting of charcoal ash. from the loire valley in France.

A classic soft-rind cheese, stuffed with a luxurious filling of mascarpone and truffle.

Organic hot cross buns lightly spiced and filled with fruit and peel. Toast and smother in butter! 4 pack.

A traditional rich, fruity, spiced easter cake with a layer of marzipan through the middle. Hand finished with a layer of marzipan and eleven marzipan balls.

Delicate layers of vanilla cake sandwiched together with vanilla butter cream. Topped with a white chocolate glaze and fresh berries. Serves for 8-10 peoples.