PICK-UP+DELIVERYMENU

JUNE 16 - 19

- o r d e r i n g g u i d e l i n e s -ORDERS ARE PLACED ONLINE OR BY PHONE 860-415-9589 X110

tuesday pick-up/delivery: order deadline sunday by 4pmfriday pick-up/delivery: order deadline wednesday by 4pm

P I C K - U P : 3 P M - 6 P M - D E L I V E R Y : 3 P M - 6 P M

T E R M S + C O N D I T I O N S- orders are placed onl ine or by phone / minimum $100 order -

- once orders are processed al l sales f inal -- no del ivery fee in certain counties -

- a l l dishes del ivered COLD, please refr igerate ASAP -- refer to menu for reheat instruction -

your delivery person will text you before they arrive

for questions, please:call us: 860.415.9589 / e-mail us: info@gourmet-galley.com / facebook message us

During this challengingtime, while we’re not ableto host full-service cateredparties for you, we wantedto offer a way for you to stillenjoy our GG food, throughour thoughtful andseamless process we callGourmet Galley at Home.We can’t wait to see you allagain in person, but untilthen, thank you for yoursupport.

Gourmet Galley Cateringhas been and will alwaysbe committed to foodsafety and safe foodhandling. We willcontinue to exceedthese standards ofcleanliness set by LedgeLight Health District andwill continue to monitorguidelines of the CDC.

WE ARE OFFERING

TUESDAY + FRIDAY PICK-UP/DELIVERIESfeaturing a weekly rotating menu, as well as grocery items,

with no delivery fee to certain areas of Connecticut/Rhode Island

large protein salads HOISIN GLAZED ATLANTIC SALMONred cabbage, edamame, soba noodles, arugula,and a peanut dressingserves 2-3, gf+df BABY ICEBERG WEDGE SALADapplewood bacon, blue cheese crumbles,cherry tomatoes, and balsamic vinaigretteoption to add cajun shrimpserves 2-3, gf

WEEKLY MENU JUNE 16 - 19enjoy within 4 days unless otherwise specified

PICK-UP: 3 PM-6PM - DELIVERY: 3PM-6PM

composed meals PAN SEARED HALIBUTwith brown butter sage sauce, israeli couscous, and sautéed spinachheat in a 350 oven for 15 min, or until just hot1 generous serving SURF+TURFseared sirloin steak, 4oz lobster tail,compound butter+lemon, baked potato, green beansheat in 350 oven for 15 min, or until hot1 generous serving, gf

charcuterie DATE NIGHT BOARDa variety of salumi, imported and domestic cheeses,with grapes, french baguette, nuts, and olivesserves 2 or 4

comfort eats SEAFOOD POT PIEin lobster sauce with puff pastry crustheat in 350 oven for 30 min, or until hotserves 2 or 4 SPRING VEGETABLE LASAGNAherbed ricotta, mozzarella, zucchini, yellow squash,red+yellow+orange pepper and eggplant roastedtomato coulisheat in 350 oven for 30 min, or until hotserves 2 or 4, vegetarian LOBSTER MAC+CHEESEheat in 350 oven for 30 min, or until hot

vegetarian SWEET POTATO TAMALESwith a cilantro sauce6 tamalesheat in 350 oven for 20 min, or until hot MANGO+COCONUT RICE SALADwith herbs and bell pepperenjoy hot or room tempserves 2-3, gf+df

salads CLASSIC CAESARwith romaine, garlicky croutons, GG caesar dressing,and shaved parmesanserves 2-3 FENNEL+HONEYCRISP APPLEwith cucumber and red radish, with dill vinaigretteover baby arugulaserves 2-3, gf+df

lunches+soups CRUSTLESS-QUICHE VEGGIE FRITTATAloaded with veggies, goat cheese, and basilmake it dairy-free with no cheese!heat individual slices in 350 oven for 15 minheat whole quiche covered in foil at 350 for 25-35 min CRAZY GOOD GRILLED CHEESEroasted red peppers, mozzarella, and fresh basil2 sandwiches, reheat in 400 degree oven, 5 mins LOBSTER SALADfresh picked lobster, tails, claws, and knuckleswith light mayo, lemon, butter, and seasoningby the pound, gf+df

LOBSTER BISQUE LENTIL SOUP (VEGETARIAN) soups are by the quartserves 2-3

vegetable sides SAUTÉED SPINACH+TOASTED GARLIC OILheat in 350 oven for 8 min, until hotWHITE BEANS+ESCAROLE+GARLICheat in a 350 oven for 8 min, until hotCAULIFLOWER GRATINheat in 350 oven for 8 min, until hotTUSCAN KALE+SHALLOTS+TURKEY BACONheat in 350 oven for 8 min, until hot all sides gf+df, serves 2-3 kids CHICKEN FINGERSwith a side of mac+cheese and bbq sauceheat in oven or microwave until hot

breakfastseves 4-6 FRENCH TOAST BREAD PUDDINGmade with french bread, eggs, cream cheese, pecans,brown sugar, and cinnamon, served with maple syrupheat in 350 oven for 30 min covered, until hot SMOKED SALMON BAGEL BOARDsmoked salmon, chive cream cheese, strawberry-honey cream cheese, plain cream cheese, and anassortment of bagels

entertaining platters (for a few) ROASTED TENDERLOINwith cipollini balsamic onions, horseradish cream,and crostiniheat in a 350 oven for 20 min, until hothalf or whole tenderloin availableserves 4 or 8

snacks CHICKEN+LEMONGRASS POTSTICKERSseared, with soy dipping sauceheat in 350 oven for 10 minMONOCHROMATIC CRUDITEasparagus, snap peas, broccolini, celery, cucumbers,scallion, avocado, and green goddess dip, gfJON'S HOT SMOKED SALMON 8OZenjoy room temp, gf+dfHOUSEMADE GUACAMOLE+CHIPScorn tortilla chips, gfOYSTERSshuck-it-yourself Mystic Oyster Company oysters,with classic mignonette, lemon, and horseradishhalf dozen or dozen, gf+df

ZEST CUPCAKES 6 OR 12 PACKScreate your own variety packchocolate+vanilla buttercreamvanilla+vanilla buttercreamcarrot cake+cream cheese frostingchampagne cake+vanilla buttercream ZEST KEY LIME RASPBERRY COCONUT TARTtart key lime filling atop a layer of raspberry jam, encasedin a coconut crust, garnished withvanilla buttercream and fresh fruit4" tart, serves 2-3full size tart, serves 8 ZEST CLASSIC NY CHEESECAKEcreamy, sweet, and light6" cake, serves 4-6 ZEST CLASSIC WHOOPIE PIESwith a sweet cream filling4 pack ZEST FRENCH MACARON ASSORTMENTchef's choice of 5 french macarons ZEST BREAKFAST BOX3 zest croissants, 3 muffins, 2 sweet scones, and2 savory scones GOURMET GALLEY HUGE BROWNIES4 pieces COWBOY COOKIES+LYME SUGAR COOKIEScowboy cookies, made with chocolate chips,dried cranberries, pecans, and coconut. yeehaw! lyme sugar cookies, sprinkled with lime sugar2 of each PEACH+BLUEBERRY RUSTIC GALETTE8" galette

desserts

HANA FLORAL BOUQUETSbeautiful floral bouquets by Hana Floralavailable in two sizes, fridays only

summertime offerings

BBQ BERKSHIRE PORK RIBSheat at 350 for 20 min, until hot, 1 full rackBLACK ANGUS HAMBURGERSwith lettuce, tomato, red onion, cheddar cheese, buns4 burgers, grill to desired donenessBRATSwith ale onions, grainy mustard, sauerkraut, buns4 brats, grill 8-10 min until warmMACARONI+VEGGIE SALAD1 quartBROWN SUGAR+BACON BAKED BEANS4 servingsCREAMY COLESLAW1 quart

SALUMI BAGUETTEprosciutto, soppressata, mozz, arugula, french baguettePEANUT NOODLESrice noodles, carrots, snap peas, peanut sauce, scallions,chopped peanuts1 quartFRESH FRUIT SALAD1 quartMACARONI+VEGGIE SALAD1 quart

for the Beach or Picnic

f l ora l s

Father's Day treats

DAIRY + EGGS FARMTRUE GHEE 9ozDOZEN FARM FRESH EGGSTERRA FIRMA MILK 1/2 GALLONS(WHOLE WHITE OR CHOCOLATE)TERRA FIRMA COFFEE MILK PINT PANTRY 5lbs ALL PURPOSE FLOURBAKING POWDER 4ozYEAST 4oz PROTEIN WAGYU HAMBURGER, 100% WAGYU BEEF 1lbs(FROM SPRING ROCK FARM, SPRINGFIELD VT) HOUSEMADE SAUCES ROMESCO QUARTspanish tomato based sauce with roasted red pepper,bread, and almonds, perfect for grilled chicken,fish, or beef (df)CHIMICHURRI QUARTlots of herbs, crushed red peppers, vinegar, and oil,perfect with grilled beef (gf+df)CLASSIC MARINARA SAUCE QUARTVODKA SAUCE QUARTALFREDO SAUCE QUARTBASIL PESTO PINTARUGULA+ALMOND PESTO PINT

GROCERIES

WEEKLY COCKTAIL MANHATTAN IN A JAR!6 premixed drinks WINE DANZANTE PINTO GRIGIORODNEY STRONG CHARDONNAYpairs well with the Pan Seared HalibutWHITE HALL LANE SAUVIGNON BLANCperfect match with the Date Night Board!RELAX REISLINGtry it with the Pork PotstickersRAYMOND R CHARDONNAYa great addition to the Seafood Pot PieJONATHAN EDWARDS STONE TABLE WHITEPIPER SONOMA BRUT SPARKLINGRAYMOND R MERLOTmatch it with the Surf+TurfJONATHAN EDWARDS STONE TABLE RED2UP SHIRAZROSENBLUM SYRAHa must-have with the Roasted Tenderloin platter!GRAVES DE VARAYS BORDEAUX LOCAL BREWS BEER'D BREWING COMPANYDOGS & BOATS IMPERIAL IPA8 DAYS A WEEK AMERICAN PALE ALE GREY SAIL BREWINGCAPTAIN'S DAUGHTER DOUBLE IPADAVE'S COFFEE STOUTFLYING JENNY EXTRA PALE ALEWHEELHOUSE CREATIVE ALE SERIESFLAGSHIP ALE available in full 6 packs or variety 6 packs

ALCOHOL

Terms and Conditions PLACE YOUR ORDER ONLINE:gourmet-galley.com/gg-at-home/OR BY PHONE:860-415-9589 x110 Curbside Pick-Up at our North Stonington location:When you arrive at Gourmet Galley (138 Norwich Westerly Road- you must pull into where theDunkin Donuts sign is on RT 2) please park in the front lot. We will send a member of our staffout to ask for your name, and will put your box in your car in the back seat or trunk. Pick-uptimes are between 12PM-6PM of your chosen day. Delivery:When you choose delivery, choose your day and time. You can expect your delivery within onehour {before or after} of your selected time. Delivery times are between 3PM-6PM of yourchosen day. If you’re not home, please leave a cooler (or coolers) outside with plenty of coldpacks/ice.Please do not open the door. Please instead allow the driver to leave your order on your step.If you would like to leave a tip for your delivery person, please leave cash taped to yourdoorfront, or add a tip to your order online.

General Terms and Conditions Gourmet Galley Catering, as always, uses food items of the highest quality sourced fromreputable purveyors. Our prepared dishes are simple and clean, meaning we do not use artificialthickeners or packaged ingredients. Our sauces, soups and dressings are all made from scratch. Our kitchen is a facility that works with gluten, nuts, wheat and soy. We are unable to accommodate any alterations to any of our dishes. Please order your items intheir totality, as served. Even if there are notes in the orders, we will not be able to honor anychanges to the items. Thank you for your understanding. Once your order is placed and paid for, we will not be able to accommodate any changes toyour order. There will be no cancellations after the order is placed. Please refrigerate your items immediately after receiving them and up to 30 min ofconsumption. Consuming raw or under-cooked meats, poultry, seafood or shellfish may increase your risk forfood-borne illness.