Menu for Week of Nov 28-Dec 4

Soups:
Celery Root and Leek Soup(v,gf)            $7/16oz
Rustic Tomato and Bread Soup(v,gf)       $7/16oz
Rhutabaga- Apple Soup(v,gf)                   $7/16oz
Turnip Soup(v,gf)                                     $7/16oz

Salads:
Brussels Sprout, Wild Rice Salad with Dijon Vinaigrette(v,gf)      $7/16oz
Four Cabbage Slaw with Sesame(v,gf)                                           $7/16oz
Carrot and Chicory Salad with Pomegranate Dressing(v,gf)          $7/16oz

Mains:
Vietnamese Beef and Noodle Stew(m)      $14/lb
Miso marinated Organic Salmon(m)               $tbd
Proscuitto and Sage wrapped Organic Chicken Breast(m)    $12/lb

Sides:
Roasted Root Vegetable CousCous with Herbs and Almonds(v)      $8/per
Winter Spinach with Chickpea and Harissa(v)                                  $8/per

For Your Pantry Needs:
Organic poultry stock(m)                 $8/qt
Red Wine Beef Sauce                      $7/8oz

Thanksgiving Menu

    Below is the Thanksgiving menu. Orders for Thanksgiving menu need to be placed no later than 12pm on Thursday November 17th. Thanksgiving week is, obviously, one of the busiest delivery weeks for my purveyors and farmers. I like to place orders early so that I can guarantee my orders. Delivery to you will be on either Tuesday November 22 or Wednesday November 23 depending on where you live. When placing orders, I will confirm the date and time for delivery.
    Reheating instructions will be included with all orders.
    If there are any questions, please do not hesitate to email me.
    Thank you for your cooperation and have a wonderful holiday.

Thank you,
Christopher

Thanksgiving Menu

Celery Root, Apple, Chestnut Soup
$12/qt

Cranberry - Ginger Sauce
$15/qt

Wild Rice with Dried Cranberries and Pistachios
$16/ 2lbs

Roasted Brussels Sprouts with Bacon and Savory
(available in vegetarian version)
$15/ 2lbs

Glazed Root Vegetables with Honey and Thyme
$16/ 2lbs

Focaccia, Herb, and Sausage Stuffing
(available in vegetarian version)
$12/ 2lbs

Menu for Week of Nov 7- 13

Soups:
Local Fall Squash Soup(v,gf)                               $7/16oz
Cauliflower Soup(v,gf)                                         $7/16oz
Broccoli Soup with Aged Goat Cheese(v,gf)       $7/16oz

Salads:
Farro and Cranberry Salad with Pumpkin Vinaigrette(v)           $8/16oz
Brussels Sprout, Butternut Squash, with Pomegranate(v,gf)      $7/16oz
Cauliflower and Chickpea Salad(v,gf)                                        $7/16oz
Roasted Gold Beet Salad with Arugula(v,gf)                              $7/16oz


Mains:
Beef Cooked with Ginger, Soy, and Mushroom(m)      $12/lb
Slow Roasted Pimenton Pulled Pork(m)                       $10/lb

Sides:
Roasted Salsify(v,gf)                           $7/16oz 
Cilantro-Garlic Sauce(v,gf)                 $5/8oz                                     
Braised Belgium Endive(gf)                $7/16oz