CURBSIDE
All menu items are prepared using local, sustainable ingredients and presented daily by Chef Richard Verhagen. Entrées are served on a fresh brioche bun with organic mixed greens, marinated red onions and herbed ranch dressing (unless otherwise noted). All entrées are also available "bun-less", served on a bed of organic greens with assorted seasonal veggies and a seasonal vinaigrette.
Our food truck menu items rotate seasonally and items may change depending on availability of ingredients. Our menu can include up to 9 entrées and 3 sides, depending on the size of event. We enjoy crafting menus unique to special events and/or to pair with specific wine varietals and craft beers. When considering our services, please feel free to choose from our most popular options below, or let us know of any special requests!
DOWNLOADABLE PDF
hurricane_kitchen_2020_menu_newsletter_3.0.pdf | |
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