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Vintner’s Basket:

This Month’s Dinner Club Meals

9/16 Stuffed Peppers, Waldorf Salad, Cherry Turnovers
9/23 Capistrano Sandwiches, Potato Mac Salad, Carrot Cake
9/30 Vegetarian Chili, Cornbread, Chocolate Cake
10/7 Spanakopita, Greek Salad, Fruit Pizza
10/14 North African Chicken and Barley, NW Salad, NY Cheesecake
10/21 Curried Chicken Salad, Arugula Beet Salad, Key Lime Pie
10/28 Lasagna, Green Salad, Apple Cake
11/4 Teriyaki Chicken and Rice, Broccoli Salad, Lemon Bars

About Us

Money raised through the sale of food goes to support the Ashes to Beauty residential recovery program for women and children struggling with life-controlling issues. The students prepare the meals and are learning important job skills and a work ethic. Operations are supervised by a retired Health Inspector. Our kitchen is licensed by the Oregon Dept. of Agriculture and is limited to food that can be eaten cold or is heated by the customer for consumption at the delivery location. Our meals are “heat and serve.” They are completely cooked when they are delivered to you and they require refrigeration. Leaving food unrefrigerated for more than 2 hours is not safe.

Vintner’s Basket Menu Options


No Entrée is more than 500 calories/serving

 Spanakopita—spinach, feta cheese, green onions and egg wrapped in puff pastry

   Szechuan Chicken Salad—chicken breasts, bean sprouts, bell peppers, and raisins tossed with    a spicy Szechuan dressing and cilantro.

Tamale Pie–ground beef, tomato sauce, onions, corn and black olives, covered with a cornmeal layer.

Capistrano Sandwiches–garbanzo beans, avocado, green olives, and spinach in a sesame seed dressing, served in whole wheat flatbread.

Pozole–mildly spicy hominy soup topped with fresh avocado, black olives, toasted hazelnuts, radishes and green onions.

Curried Chicken and Broccoli Casserole–chopped chicken breasts and steamed broccoli in a creamy curry sauce topped with cheddar cheese and crisp bread crumbs

 North African Chicken and Barley—skinless chicken thighs rubbed in exotic spices, simmered with tomatoes, red bell peppers, onion and barley

Teriyaki Chicken and Rice- skinless chicken thighs slow cooked in Hawaiian teriyaki sauce on rice

 Chicken Enchiladas—chicken, green chilies, cheddar, Monterey jack, in corn tortillas, covered in red sauce. 

 Lasagna with Meatballs (vegetarian option without meatballs)—layers of pasta with red sauce topped with mozzarella, cream cheese, and meatballs with a final layer of red sauce and parmesan cheese

Curried Turkey Salad–turkey, celery, coconut, almonds, onions, and raisins in a curried mayonnaise.

          Cauliflower Marranca (vegetarian)—cauliflower, garlic, brown rice, with basil and cheddar cheese.

Chicken Ginger Marmalade Salad–marinated chicken breasts grilled and served over spinach greens topped with roasted red peppers and red onions, tossed with a vinaigrette.

Stuffed Bell Peppers–Bell peppers stuffed with ground beef, onions, and cous cous, topped with tomato sauce and mozzarella cheese. 

Vegetarian Chili–kidney beans, great northern beans and cashews in a tomato bases sauce packed with a medley of vegetables and spices.



Marinated potato salad with sugar snap peas—new potatoes, sugar snap peas, green peas, in a vinaigrette.

Curried rice and apple salad—apples, celery, raisins, in curried rice with a mayonnaise dressing.

Green salad—Romaine lettuce, carrots, radishes, cauliflower, red onion

Fruit salad—assortment of seasonal fruit

Greek salad—cucumbers, tomatoes, red onions, feta cheese, oil and vinegar dressing

Arugula Beet Salad–baby arugula, sliced roasted beets, chevre, and dijon vinaigrette

Northwest salad-mixed baby greens, diced apples, onions, blue cheese with raspberry vinaigrette

Wheat Berry Salad-wheat berries, blueberries, celery, red peppers, onions, spicy vinaigrette dressing

Waldorf Salad-apples, pineapple, bananas, lemon rind, yogurt, mayonnaise dressing

Dessert Options

New York Cheesecake, Key Lime Pie, Carrot Cake, Chocolate Coca Cola Cake, Chocolate Date Cake, Fruit Pizza, Cherry Turnovers, Tutti Fruiti Cake, Pumpkin Pie, Chocolate Cream Cheese Bars, Lemon Bars, Fresh Fruit Tarts, Apple Cake with Caramel Frosting

Boxed lunches— sandwich, salad and dessert.


Dinner Club

Members of the Dinner Club receive reduced costs for meals because they order 4 meals at a time. You can choose to order just the entrée or add salad and/or dessert. You may order meals for 4, 8, or more, in increments of 4. Only one entrée, salad and dessert is prepared each week for the Dinner Club. This allows us to charge such reasonable prices. A schedule of the month’s entrée selections will be given to club members. A salad and dessert will be selected by us to complement the meal.

  • Entrées for 4 will be $15/week
  • Dessert for 4 will be $5/week
  • Salad for 4 will be $5/week
  • Complete meal for 4 will be $25/week
  • Entrees for 8 will be $25/week
  • Dessert for 8 will be $10/week
  • Salad for 8 will be $10/week
  • Complete meal for 8 will be $45/week

Delivery in the city of Eugene is free and occurs on Wednesday. Delivery to Springfield or other areas within 10 miles of Eugene is $5/delivery.In an effort to limit use of disposable packaging we will be using plastic containers as much as possible. We charge a $5 deposit on the dishes and ask that you rinse them and return them to us the following week. If dishes aren’t returned you will be charged another $5 deposit.

Party Pricing

If you would like to special order some of your favorite items for a party of 12 or more or a special event we charge:

  • Entrées $5/serving
  • Salads $2/serving (Fruit salad $3/serving)
  • Dessert $3/serving
  • Boxed Lunches $8

To order food call 541-654-5652