Martha’s Vineyard residents, commuters to MV and off-season visitors alike will find new choices in our carry-out case every weekday afternoon starting Wednesday, Sept. 27 — and Vineyarders can use their Island Club discount to take 10 percent off.

Showcasing our fresh, seasonal produce and farm-raised meats, these entree specials are prepared in the MGF kitchen by a different chef each day. Joining our own outstanding culinary staff, which includes former Lattanzi’s Restaurant & Pizzeria owner Albert Lattanzi, guest chef Mai Laothong will cook her acclaimed Thai cuisine on Wednesdays.

Like all our other suppers, these are fully cooked and ready to heat and enjoy. Add salad or soup from our salad bar to build a full meal, topped off with MGF bakery desserts and ice cream from the freezer.

Here’s the starting line-up for our new weekday suppers:

Monday: Lean, Clean “Whole 30” Style Cuisine | Start your week with a healthy supper of fresh vegetable noodles, aromatic broths and lean proteins, served in a compostable bowl. Great for “Whole 30” and “THM” eaters, Monday’s dish is gluten-free, dairy-free, soy-free, grain-free and sugar-free — but full of flavor.

Tuesday: Athearn Family Favorites | Apple-braised short ribs with MGF potatoes, carrots and parsnips is the first dish we’re featuring on Tuesdays, which are all about traditional farm food from Debbie Athearn’s recipe file and our two cookbooks.

Wednesday: Thai by Mai | We’re honored to welcome well-loved Thai chef Mai Laothong, former owner of Sai Mai restaurant in Oak Bluffs, who creates a special Thai entree on Wednesdays. She’s starting off with a delectable green curry.

Thursday: Italian Cuisine by Albert Lattanzi | The former owner of Lattanzi’s Restaurant & Pizzeria in Edgartown, Albert goes full Italian on Thursdays. His first entree is peach-glazed porchetta with farmer’s polenta and Swiss chard-stuffed mushrooms.

Friday: Savory Pies by Korilee | Our fearless head baker Korilee Connelly takes her talents into the savory pie zone, wrapping MGF chicken, meat and lots of our Island grown vegetables in crusts made with all butter and New England-milled whole wheat flour. Expect a different pie every week, starting with Korilee’s take on a chicken pot pie made with both light and dark meat.

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Braised Beef Short Ribs. Photo by Alison Shaw. From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.

We’re all excited about adding new options to the off-season Martha’s Vineyard take-out menu, especially for Island families who need healthy options for weeknight meals. 

Monday through Thursday Supper Club entrees are $14.95 and and serve 1-2 people, depending on appetites and side dishes. Friday’s savory pies serve up to 4 people for $30. Ten percent Island Club discount applies! 

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