Roasted sunchokes tossed with red wine onions and heirloom broccoli. Chef Sean always takes one home to top with a couple fried eggs for breakfast - if it lasts the night.
Sunchokes (Jerusalem Artichokes)*, Heirloom Broccoli* (a mix of Broccolini, Broccoli de Ciccio, and Broccoli Rabe), Red Wine Onions (Red Onions*, Red Wine Vinegar, Olive Oil*, Raw Honey*, Kosher Salt, Thyme), Olive Oil* *Organic
Your meal is made to order and arrives warm and ready to eat. If you'd like it HOT, remove the lid and microwave for 30 seconds or place in oven for 5 minutes at 350 degrees (trays are oven-safe).