Thanksgiving Menu
Place your order
online
beginning Wednesday, November 11th at 9 a.m.
Pick up Wednesday, November 25th 5
–
9 p.m.
Please have orders placed by 9 p.m. Tuesday, November 24th
Thanksgiving Turkey
4 lbs average per breast; fully cooked. Limited Quanitity!
Menu
Hickory smoked apple cider and savory herb brined Buttonwood Farms turkey breast
Thanksgiving Sides
Each order serves approximately 6 people and comes with cooking instructions
Menu
Wood oven baked shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Smoked Cheddar, parmesan (can be made without bacon)
Traditional cream and butter mashed Idaho potatoes(vegetarian)
Flyover smoked sweet potato puree(vegetarian)
Wood oven roasted shaved brussels sprouts and cauliflower florets, Fiddle and Stone butter and sage spiced sourdough croutons, pickled red onions, sun dried tomatoes, romaine lettuce, goat cheese, Chef Adam’s lemon parmesan Caesar dressing
Stuffing made with Fiddle and Stone sourdough bread, corn bread, onions, celery, fresh sage, and vegetable stock(vegetarian)
Fresh haricot vert, BLH Farms mushroom and Bristol cream sherry and marjoram cream sauce; crispy shallot panko bread crumb(vegetarian)
One pint House made turkey, duck, and chicken stock infused with rosemary, fresh bay leaf, thyme, rosemary, and caramelized mirepoix
Sweet cornbread pudding studded with sweet kernel corn, smoked gouda, and Maldon salt
Menu
Thanksgiving Sides
Wood oven baked shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Smoked Cheddar, parmesan (can be made without bacon)
Traditional cream and butter mashed Idaho potatoes(vegetarian)
Flyover smoked sweet potato puree(vegetarian)
Wood oven roasted shaved brussels sprouts and cauliflower florets, Fiddle and Stone butter and sage spiced sourdough croutons, pickled red onions, sun dried tomatoes, romaine lettuce, goat cheese, Chef Adam’s lemon parmesan Caesar dressing
Stuffing made with Fiddle and Stone sourdough bread, corn bread, onions, celery, fresh sage, and vegetable stock(vegetarian)
Fresh haricot vert, BLH Farms mushroom and Bristol cream sherry and marjoram cream sauce; crispy shallot panko bread crumb(vegetarian)
One pint House made turkey, duck, and chicken stock infused with rosemary, fresh bay leaf, thyme, rosemary, and caramelized mirepoix
Sweet cornbread pudding studded with sweet kernel corn, smoked gouda, and Maldon salt
Each order serves approximately 6 people and comes with cooking instructions
Thanksgiving Desserts
We have partnered with the incredible Chef Jill Rostine on our dessert offerings this season!
Menu
Red wine chocolate cake filled with chocolate fig ganache topped with a chocolate French buttercream; finished with wine poached figs, beet sesame shards, pomegranate seeds, pomegranate molasses, and sage leaves.
Sold as a whole 2 layer 10 inch cake; 12 – 14 slices per cake
Butter shortbread topped with a brown butter caramel pecan pie filling.
Sold by the dozen.
Menu
Thanksgiving Desserts
Red wine chocolate cake filled with chocolate fig ganache topped with a chocolate French buttercream; finished with wine poached figs, beet sesame shards, pomegranate seeds, pomegranate molasses, and sage leaves.
Sold as a whole 2 layer 10 inch cake; 12 – 14 slices per cake
Butter shortbread topped with a brown butter caramel pecan pie filling.
Sold by the dozen.
We have partnered with the incredible Chef Jill Rostine on our dessert offerings this season!