Instructions included ~~~ brined & seasoned hudson valley turkey fully cooked and sliced with: cranberry fig sauce sourdough stuffing (v) gravy
choose 1 salad (garnished & table-ready in compostable eco bowl):
autumn abundance salad with smoky pumpkin vinaigrette -or- koginut squash, red endive, black lentils, pomegranate seeds & mint with fall spice sumac vinaigrette (vegan/gf) ~~~
Choose 3 sides (oven-ready in baking pans):
farro with mushrooms, kale & grana (v, can be vegan) ~ sweet potato casserole with sweet & savory pecans (v/gf) ~ old fashioned mashed potatoes (v/gf) ~ roasted autumn & root vegetables (vegan/gf) ~ roasted brussels sprouts with mcgrath rascal cheese (v/gf,can be vegan) ~~~
add-ons:
autumn abundance minestrone (vegan) $25/qt. ~ vegan entree: acorn squash with farro risotto & toasted hazelnuts $20/portion ~ pumpkin date fritters with maple yogurt dip (v) $36/dozen ~ artisan local cheese board with fresh baguette & house-made grain-and-gluten-free crisps $150 (serves 8) ~ pear, macadamia nut & chocolate crisp $50/half-pan (serves 8) ~ chocolate chip caramel sea salt bars $48/dozen ~ embossed pumpkin spice cookies (v) $36/dozen
