Menu

Thanksgiving Dinner

We’re here to do the work for you this Thanksgiving! Chef Cooper’s menu includes all the trimmings. Place your order and prepay by Monday, November 25, at 5 p.m. Download the Thanksgiving Menu Order Form and follow the instructions.

Thanksgiving Dinner with All the Trimmings

Dinner for Eight (8) — 140.00
• Whole Roasted Sage Butter Basted Turkey, 12-14 lb.
• Celery-Sage Dressing, 16 oz.
• Stewed Green Beans, 16 oz.
• Whole Cranberry Sauce with Blood Orange, 8 oz.
• Mashed Potatoes, 32 oz.
• Turkey Giblet Gravy, 8 oz.

À la Carte Meats

Whole Roasted Sage Butter Basted Turkey, 12-14 lb. — 75.00
Sliced Roasted Sage Butter Basted Turkey, White Meat — 8.00/lb.
Sliced Roasted Sage Butter Basted Turkey, Dark Meat — 8.00/lb.

Side Dishes

Celery-Sage Dressing, 8 oz. — 7.25
Mashed Potatoes, 8 oz. — 7.50
Sweet Potato Casserole with Pecans and Brown Sugar, 8 oz. — 7.25
Stewed Green Beans, 8 oz. — 7.50
Roasted Acorn Squash (serves 2) — 5.25
Whole Cranberry Sauce with Blood Orange, 8 oz. — 8.00
Turkey Giblet Gravy, 8 oz. — 5.00
Parker House Rolls — 11.50/doz., 1.00 ea.

Pies

Pecan Pie — 27.00
Chocolate Chess — 26.00
Pumpkin Pie — 25.00

Order Deadline

Place order and prepay by Monday, November 25, at 5 p.m. Download the Thanksgiving Menu Order Form and follow the instructions.

Pick Up

Pick up dinner on Thanksgiving Day, Thursday, November 28, between 10:30 a.m. and 3 p.m. Pies may be picked up at that time OR on Wednesday, November 27, between 10:30 a.m. and 6 p.m.

Wine & Beer

Take 20% off of wine and beer to go. See our wine and beer menu.