Ava Gene’s and Tusk combined kitchens last month to offer a curbside takeout menu of lunch and dinner items, meal kits, pantry staples and more — as well as a menu of pizzas from Cicoria, their new restaurant planned to open this summer. Starting today, they’ll add produce boxes of spring vegetables from local farms, as well as brunch items that will be available on Saturdays and Sundays moving forward (just in time for Easter). Below are the details, and the full menus can be viewed and ordered at submarinehospitality.com/
Produce Boxes Available Daily Until Sold Out, Starting Today
Here is a sample of what will be in the daily boxes, with this week’s box sourced from Groundwork Organics, Black Locust Farm, Flying Coyote Farm, Prairie Creek Farm, and Our Table Cooperative. Produce boxes are $40 each.
- 1 bunch carrots
- 1 bunch mint
- 1 bunch spring onions
- 1 1b. snap peas
- 1 bunch radishes
- 4 little gem lettuces
- 3 ½ lbs. potatoes
- 1/2 lb. green garlic
- 1 bunch purple broccoli
- 1 small bag pea greens
Brunch Offerings Beginning Saturday, April 11th (10am-2pm)
- Babka Waffle
- Quiche
- Chia Seed Pudding
- Avocado Toast
- Sesame Chocolate Coffee Cake
- Yogurt and Granola Kits
In addition, also available to prepare at home are loaves of house-baked sourdough country bread, Ayers Creek polenta (prepared), a dozen Trent Family Farms eggs, Ayers Creek fruit preserves, Stumptown Coffee Roasters beans and cold brew, and sparkling wine and beer.
Curbside Takeout Hours and Info
Ava Gene’s x Tusk curbside takeout hours: Tues.-Fri. 11-8pm; Sat. & Sun. 10am-7pm (closed Mondays).
Full menu detail can be viewed and orders can be placed at submarinehospitality.com/
Submarine Hospitality’s larder offerings, photo by A.J. Meeker
About Submarine Hospitality
Founded by Joshua McFadden and Luke Dirks, Submarine Hospitality connects diners to a community of local chefs, servers, farmers, ranchers, artists, and designers. The group’s motto—“Locally Sourced. Aggressively Seasonal”—speaks to its desire to promote both ethical food systems and optimal flavor. The group believes that true hospitality derives from a collection of details—from the handcrafted ceramics to the locally-grown celtuse, from the custom candles to the customary greeting at the door. Each of Submarine’s projects exists to cultivate the creativity and knowledge our staff requires to realize these experiences of hospitality for every guest that walks through our doors. Current projects include Ava Gene’s, Tusk, Fora, Cicoria (summer 2020) , and Takibi (summer 2020) in partnership with Snow Peak (summer, 2020). Submarinehospitality.com | @submarine_hospitality