2019 Thanksgiving menu

 

wild mushroom and hazelnut soup

wild mushrooms simmered in a sherry-infused stock, then puréed with toasted hazelnuts. {gluten-free} $12.50 per quart

roasted butternut squash and apple soup

pureed with a bit of cream. {vegetarian, gluten-free} $12.50 per quart

real cranberry sauce

with cinnamon and citrus zest. {vegan, gluten-free} $7 per pint

creamed spinach

sautéed with leeks in a white wine cream reduction. {vegetarian, gluten-free} $9 per pint

sautéed brussels sprouts

brussels sprout chiffonade with garlic and white wine. {vegetarian, gluten-free} $18 per quart

maple glazed sweet potatoes

roasted sweet potatoes in a maple-cider glaze, with toasted pecans. {vegetarian, gluten-free} $40 per ½ pan.

fall quinoa & kale salad

quinoa tossed with roasted butternut squash, kale, candied pecans and hearty herbs. {vegan, gluten-free} $16 per quart

potato and celery root gratin

thinly sliced celery root and yukon gold potatoes baked with cream and dried herbs. {vegetarian, gluten-free} $7.50 small portion / $45 per ½ pan

sausage bread stuffing

with sage, toasted walnuts, dried cherries, and caramelized onions. $8.50 per pint / $35 per ½ pan

corn bread stuffing

with caramelized onions, toasted pine nuts, fresh herbs, celery, and currants. {vegetarian} $8.50 per pint / $35 per ½ pan

green bean casserole

fresh green beans baked in a mushroom bechamel and topped with fried shallots. {vegetarian} $45 per ½ pan

savory corn pudding

sweet corn baked in an egg custard. {vegetarian} $35 per ½ pan

herb roasted root vegetables

roasted carrots, parsnips, potatoes and golden beets. {vegan, gluten-free} $30 per ½ pan

mac and cheese

baked with michigan raw milk sharp cheddar and parmesan, then topped with bread crumbs. {vegetarian} $35 per ½ pan

herb roasted chicken

bone-in chicken breasts, legs, wings and thighs that have been brined, rubbed with fresh herbs and roasted with lemon. {gluten free} $50 per ½ pan [16 pieces]

organic mixed greens salad

spring mix with dried cherries, shaved parmesan, toasted walnuts and balsamic vinaigrette. {vegetarian, gluten-free} $20 [feeds 6-8]

chicken gravy kit

everything you need to make your own gravy: house-made stock, herb seasoning packet, and step-by-step instructions. $8 per quart.

blue ribbon pies

apple or sweet potato-ginger, each baked in a classic pastry crust (with lard). $23 per pie

how it works:

· place your order by 9 p.m. on saturday, 11/23/19. either call 734 213 7011 or email info@eatannarbor.com.

- a quart of soup is suitable for three to four people.

- a half pan will feed eight to twelve people.

· pick up your order from 11 am to 9 pm on wednesday, 11/27/19.

· heat the food and enjoy on thanksgiving day—each item will have reheating instructions.

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