Meals

Salmon over Glass Noodles – $22

Salmon Fillet served over Potato Starch Rice Noodles and Baby Bok Choy with a Dashi Seafood Broth.

Contains Seafood
Contains Sesame
Contains Soy
chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

farm
Wulf’s Fish

Wulf‘s Fish is a boutique seafood distributor serving top restaurants in Boston, New York City, and across the country. We source only the best seafood, handle it meticulously, and cut fish by hand with an old school attention to detail and service.

The current distribution company grew out of a beloved fish market in Brookline that sold to a loyal clientele for 90 years, starting in 1926. In 2016, we closed the store and shifted our focus from the neighborhood to the restaurant kitchen. Our chef customers are just as obsessed with quality as we are, and they range from multi-Michelin starred chefs working every day to maintain and exceed their own high standards, to up-and-coming independent chef-operators striving to make their mark on the world. In spring 2020, we launched an online store and home delivery service, selling to home cooks the same top-quality products usually reserved for chefs.

Charred Green Beans – $8/$15

Green Beans charred on the grill and seasoned with Sichuan Peppercorns and Rice Vinegar

Contains Sesame
Contains Soy
Vegetarian
chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Duck Liver Mousse – $16/$34

Serving of Duck Liver Mousse topped with Aspic and served with Cornichone Pickles, Cranberry Jam, and Toasted Baguette as accompaniments.

Contains Gluten
chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Gnocchi Bolognese $15 / $28

Fresh Gnocchi from Deano’s Pasta with a Bolognese of Beef and Pork, Parmesan Cheese and Basil. The perfect heartwarming meal for the winter.

Contains Dairy
Contains Gluten
Clear

Grilled Sausage and Green Beans – $12

Grilled Sweet Italian Sausage over Green Beans.

chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Roasted Red Beets – $6/$10

Red Beets roasted with Green Cardamom Pods and Star Anise. Topped with Goat Cheese.

Contains Dairy
Vegetarian
chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Smoked Paprika Salami $11

butcher
Vermont Salumi

Winter Radish Salad $12/$20

Mixed Green Salad with Shaved Winter Radish Mix and Citrus Vinaigrette.

Vegetarian
chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Clear

Chocolate Chip Cookies – $2.50

Contains Dairy
Contains Gluten
chef
BOUNTIFUL_CHEF
Keenan Goodwin

Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville. 

 

Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better. 

Backbar’s “Most Interesting Man in the World” – $12

– Mezcal
– Bourbon
– Cynar
– Punt e Mes Vermouth
– Coffee Bitters

Bitter sweet, smoky slow sipper that’s perfect for the most interesting man when he’s not drinking dos xx

chef
Backbar
This small craft cocktail bar has been around since december of 2011. Backbar is tucked away down an alley in the heart of Union Sq in Somerville. It’s got an industrial chic, speakeasy vibe as the exterior, but at it’s heart it’s a nerdy haven full of bartenders that are passionate about hospitality and have a geeky hobby for creative drink concoctions.

Commonly asked questions

When do I have to order by?

We request that orders be placed by Sunday night for the coming week so that we can minimize our food waste for the week by buying only what we need.

Where do I go for pick up?

Our kitchen is located at 3 Washington Street, Somerville MA 02143. Just call 857-242-0831 when you arrive!

When will my order arrive?

Our delivery window is currently between 6-7:30 PM on Mondays and 4-6:30 PM Tuesday-Friday. You will receive text messages updates with your meal’s ETA as our delivery drivers are en route.

How is your food different than another delivery service?

Bountiful is locally focused and delivery designed. By sourcing from local suppliers, employing local delivery drivers, and creating authentic and diverse menus, we create a unique dinner delivery experience.

What are your COVID-19 Procedures?

We follow all of the state guidelines for COVID-19. From taking our employee temperatures upon starting the work day to constant sanitation, we do our best to ensure that we are keeping our customers and staff as safe as possible.

How do I pair wine with my meal?

Pairing wines with our dinner’s couldn’t be easier! The Wine Press, with locations in Brookline and Fenway, has given pairings to go with each night’s meal. The Wine Press focuses on wines from small producers who are farmers first, many practicing organic and biodynamic.

To add wines to your order, place your order directly with Wine Press via the links above and add BOUNTIFUL to the note section at checkout. You can select In Store Pickup Brookline but we will deliver to you with your food.

Have a question about any of the wines? Shoot them an email at info@winepressbrookline.com.

How do I reheat my meal?

We supply detailed reheating instructions for each dish ahead of delivery so that you can get that oven preheated just in time!

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