thanksgiving-sides-1

 

It’s that time of year again! We will once again be offering Thanksgiving hassle-free side dishes and delicious, delicious pies featuring traditionally made recipes and locally sourced items to add to your dinner table. Pre-orders can be placed up until Saturday, November 18, 2017 and will be available for pick-up on Wednesday, November 22. On Thanksgiving, simply heat and serve. Check out the menu below and place your orders by emailing info@eatannarbor.com or calling us at 734 213 7011.

 

wild mushroom and hazelnut soup

wild mushrooms simmered in a sherry-infused stock, then puréed with toasted hazelnuts. {gluten-free} $8 per pint / $12 per quart

 

roasted butternut squash and apple soup

puréed with a bit of cream. {gluten-free} $8 per pint / $12 per quart

 

real cranberry sauce

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

 

creamed swiss chard

sautéed with leeks in a white wine cream reduction. {gluten-free} $8.50 per pint

 

sautéed brussels sprouts

brussels sprout chiffonade with garlic and white wine. {gluten-free} $8 per pint

 

tahini sweet potato salad

roasted sweet potato, scallions, and cilantro in a lemon-garlic tahini dressing. {vegan, gluten-free} $8 per pint

 

roasted new potatoes

tossed with romesco (a smoky, spanish hazelnut sauce). {vegan} $7 per pint / $36 per ½ pan

 

potato and celery root gratin

thinly sliced celery root and yukon gold potatoes baked with cream and dried herbs. {gluten-free} $6 per serving / $35 per ½ pan

 

sausage bread stuffing

with sage, toasted walnuts, dried cherries, and caramelized onions. $6 per pint / $35 per ½ pan

 

corn bread stuffing

with caramelized onions, toasted pine nuts, fresh herbs, celery, and currants. $6 per pint / $35 per ½ pan

 

braised red cabbage

slow cooked cabbage with currants and house cured bacon. {gluten-free} $7 per pint / $35 per ½ pan

 

roasted cauliflower gratin

baked with cream, bread crumbs, and parmesan. $6 per pint / $35 per ½ pan

 

wild rice salad

fragrant north american black rice tossed with butternut squash, toasted walnuts, michigan apples and fresh sage. {vegan, gluten-free} $7 per pint / $35 per ½ pan

 

mac and cheese

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

 

chicken gravy kit

everything you need to make your own gravy: house-made stock, herb seasoning packet, and step-by-step instructions. $6

 

blake’s favorite pies

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

 

whole-pie-jen-holding

 

 

how it works:

· place your order by 9 p.m. on Saturday, 11/18/17. either call 734 213 7011 or email info@eatannarbor.com. we will send you an email confirmation with the total amount due.

- each single serving is suitable for two people, but could feed a hungry person with some leftovers.

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

- a half pan will feed around twelve people.

 

· pick up your order from 11 am to 9 pm on Wednesday, 11/22/17.

 

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

 

 

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