Mac Shack
Handmade pasta with fresh ingredients tossed in gourmet sauce.
*specialty pasta are subject to variable cost and are based on market price
MENU
Gourmet Pasta – 12$ per portion
apple wood smoked pulled pork. caramelized onions. tillamook cheddar cheese sauce. smoke house drizzle. chicharrónes
herb roasted chicken. sundried tomato. hydroponic arugula. pecorino and fontina sauce. fried spinach
braised chuck steak. blistered sweet peppers. american & provolone cheese sauce. herb crumb topping
tasso ham. sliced leeks. roasted garlic. crème fraiche. gruyere cheese sauce. toasted baguette crumble
ground italian veal. pearl mozzarella. tomato vodka sauce. garden fresh basil. Italian bread crumbs
sliced iberico pork chorizo. hatch chili crème de queso sauce. cotija. tajin. cilantro
Maine lobster, Gruyere bechamel. Chives. Dill. Parmesan crisp
roasted vegetables. chickpea pasta. parmesan cream sauce. fresh herbs
Mac Bombs - $8 per order (5 bombs – 1 sauce) fresh pasta selections, rolled, battered, and deep fried
cheddar mac rolled in crushed cheetos, served with cool ranch dipping sauce
provolone mac and buffalo chicken, served with blue cheese dipping sauce
cream cheese mac and chopped krab meat rolled in panko breadcrumbs served with thai sweet chili sauce
GUARANTEES & FEES ASSOSSIATED WITH FOOD TRUCK: Customer guarantees the sales on the food truck at their special event to be a minimum of $500 on weekdays and $1,000 on weekends to ensure appropriate funds have been obtained for permitting and operation fees. The Customer will be responsible, and billed directly, for any value short of the guarantee at the end of the event.
In order to ensure we have adequate time to order and prepare fresh food for your event, event orders need to be finalized 7 days prior to the event date
Food Truck accessibility is limited by school hours and student availability, chef instructors determine availability. Menu options are limited based on guest counts.
Food truck accessibility is limited by school hours and student availability, chef instructors determine availability. Menu options are limited based on guest counts.
