Spring holidays are here. Though Marin is still sheltering-in-place, there are wonderful meals to be had from local restaurants, and the season offers a chance to celebrate amidst the social distancing. Whether you are celebrating the liberation of the Israelites from slavery, the rebirth of Mother Earth, the resurrection of Jesus or just the arrival of warmer weather, these meals support our community and provide a small window of happy festivities during these difficult times. Here are a few selections from around the county to help make it a party. Enjoy.
A new menu of family-size boxes includes a fresh fish box which contains a chef’s selection of three fresh fish (20oz each), a fresh vegetable box with heirloom artichokes and Blue Lake beans and a wine box filled with six bottles of French wines. Order here.
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Spring menus are available that include a choice of lamb chops or roasted ham and sides of mashed potatoes, roasted carrots, cannellini bean stew, mac n’ cheese, and a baby greens salad.
Easter orders must be placed by April 9th, 2020 at 12 pm for pick up on Sunday, April 12th, 2020 at either 11am or 3 pm. No substitutions or modifications to the menus can be accepted. For last-minute types, the restaurant is open 4–7:00 p.m. Easter Sunday with the regular takeout menu, plus beer, wine and spirits.
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A souperb addition to your cozy night in (and a little taste of our special announcement tomorrow😉). #floodwatermv . . . . . #soup #soupweather #matzahballsoup #matzoballsoup #dinner #dinnerideas #millvalley #marin #marinfood #marinfoodie #marinfoodies #foodstagram #bayarea #bayareaeats #bayareafoodie #rallyforrestaurants #supportlocal #eatlocal #supportlocalbusiness #supportsmallbusiness #restaurant
Reprising the San Francisco Jewish deli Shorty Goldstein’s, where Floodwater chef Michael Siegel once ran the stoves, Floodwater has a pop-up lunch menu for the spring holidays, including chicken matzo ball soup, potato knishes, not your bubbie’s gefilte fish, pickles and much more. Lunch hours are 12–3:30 p.m. Call to order: 415.843.4545.
Order as late as Saturday for a three-course Easter dinner, including Niman Ranch honey ham or vegan farro risotto with asparagus salad and a lemon cupcake or butterscotch pudding for dessert plus lots of additional sides including kids mac n cheese and a bucket of their famous fried chicken. Three-pepper infused Bloody Mary’s are batched in canning jars for ease of use. Pre-order online or call (415) 888-2108 from 4PM to 7:30PM.
At the Lumberyard:
Traditional Easter dinner for two or four people includes spiral ham, bone-in pork chop roast, and sides of spring salad, cheesy polenta, smashed potatoes, and spring vegetables. Pre-order here or call 415.888.2406.
A Passover celebration meal, hot cross buns, strawberry cupcakes and other delights for Easter are available in addition to a complete menu of baked goods. Full menu here.
A special Sunday Chinese Takeout menu means asparagus fried-rice, Peking duck, char siu-style heritage pig and other delicacies fit for an international feast. Call to order: 415.663.1034.
Offerings at the Point Reyes creamery and shop include meal kits like a mac & cheese dinner or chicken dinner deluxe, cheese and provisions, non-alcoholic beverages, as well as beer and wine (full offerings listed here). Orders can be made by calling (415) 663-9335 or stop in on Easter Sunday from 11 am – 4 pm for touchless take out.
The menu changes daily with a list of specials plus the regular takeout menu. Wednesday, April 8 is seafood paella. Pair it with spring organic asparagus soup and a side of home made biscuits with creamed spinach and chicken apple sausage gravy for an only-in-Marin springtime affair.
Menu changes daily with seasonal specials. Recent menus included merlot-braised short ribs with English peas and mashed potatoes and a spring berry cake. New menu posted daily at 1:30 p.m and on Instagram.
The extensive holiday menu includes hot cross buns, quiche Lorraine, classic matzo ball soup, walnut and apple haroset, herb-crusted filet of wild salmon, macaroon nests filled with jelly beans, and many other seasonal favorites. To place your order, please contact catering department at 415.454.9840.
Menu changes daily but currently have coq au vin, rotisserie chicken, hangar steak, roasted salmon with ratatouille, tombo tuna with roasted potatoes, petrale sole and a few salads including Little Gems with vinaigrette and an organic mixed greens salad. Call 415.454.5454 to order, 11 a.m. – 6 p.m.
A special Easter menu includes a family meal of honey-baked ham, potatoes au gratin, candied carrots, rolls, and Caesar salad; holiday specials include corned beef and cabbage, shepherd’s pie and chicken dore meals, all available for take out. Please pre-order by emailing email@example.com or calling after 3 p.m., Wednesday through Saturday, at 415.899.1516. Pick up available Sunday starting at 3 p.m.
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Get your Easter Orders in. We have all your spring time cakes, pastries and cookies you need. Better yet let us cater your Easter Dinner! This year we will be making Easter Dinners for Sunday pick up at 2:30. Brown Sugar Glazed Ham, Pea+ Carrots, Dutchess Potatoes, Field Greens, and Fresh Baked Dinner Rolls can all be yours! Tell your friends!! Easter dinner order deadline is Thursday!!!!! Feel free to give us a call. All of our menus are on are website – www.creeksidebakery.com (Link in bio) #creeksidebakery #easter #glazedham #cake #princesscakes #takeout #marin #downtownnovato #marinfood @marin_ij @pacificsunweekly @dineinmarin @marinmagazine @downtownnovato
Creekside is offering a complete Easter menu of brown sugar-glazed ham, peas and carrots, Dutchess potatoes, green salad and dinner rolls. Strawberry shortcake, lemon chamomile cake and other dessert specials also available; find the complete menu <here. Please place orders by Thursday for Sunday pick up at 2:30 p.m.
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Christina Mueller is a long-time Bay Area food writer. She hails from the East Coast and has spent way too much time in South America and Europe. She discovered her talent as a wordsmith in college and her love of all things epicurean in grad school. She has written for Condé Nast Contract Publishing, Sunset, and the Marin Independent Journal, among others. She volunteers with California State Parks and at her child’s school, and supports the Marin Audubon Society, PEN America, and Planned Parenthood. When she is not drinking wine by a fire, she is known to spend time with her extended family.