Holiday Meals

Apple Cider Vinaigrette (GF, DF, VGN) & Ranch (V) 

Served with Pan Sauce

Rye Bread, Onions, Celery, Mushrooms and Peppers.

Drizzled with olive oil and maple syrup then sprinkled with salt, cinnamon and pepper.

Kale, Honeycrisp apples, pomegranate arils, and dried figs.

On the side: 

Toasted Pecans (GF, DF, VGN) & 

Crumbled Blue Cheese (GF, V) 

Apple Cider Vinaigrette (GF, DF, VGN) 

Ranch (V) 

Served with Pan Sauce

Rye Bread, Onions, Celery, Mushrooms and Peppers.

Butternut squash, carrots, Brussels sprouts, onion, and parsnips as the base. The chef will add other fresh veggies to round out the vegetable bake.

Shredded Lettuce, Tomatoes, Black Beans, and Corn 

On the side: 

Cheese (GF, V) 

Tortilla Strips (GF, DF, VGN) 

Creamy Cilantro Lime Dressing (GF, DF, VGN)

In Red Molé 

Charred corn, onions, celery, and peppers.

Grilled Corn with Mayonnaise, Grated Cotija Cheese, Lime, and Chili Seasoning 

Kale, Brussels sprouts, butternut squash, and Honeycrisp apples 

On the side: 

Toasted Pecans (GF, DF, VGN) 

Parmesan Cheese (GF, V) 

Maple Syrup & Dijon Vinaigrette (GF, DF, VGN) 

Ranch (V) 

Oven-roasted turkey breast seasoned with a house blend of Cajun spices, garlic, thyme, and herbs, finished with a light brush of herb-infused pan juices for a tender, flavorful finish. 

Cornbread, spicy sausage, long grain rice, celery, onion & green peppers.

House blend of warm aromatic spices: cumin, cinnamon, garlic, cayenne tossed with a bit of brown sugar.

Slowly simmered in a savory broth with onions, garlic, and spices.

Savory steak in classic marinates, char -grilled and served with a Worcestershire butter sauce.

On a bed of chorizo and apple slaw.

Sliced for easy service, this classic smoked ham with sweet honey glaze is a holiday favorite.

Butter lettuce and arugula, salted honey roasted walnuts, pomegranate arils, and seared halloumi croutons 

Served with a Spiced Orange Vinaigrette 

(GF, DF, VGN) 

This sweet potato salad makes a colorful, satisfying side dish. Seasoning the potatoes with smoked paprika creates a sweet and savory balance while the hot honey dressing adds a touch of tangy heat. Homemade pickled red onions, crunchy toasted pecans, and fresh parsley round the dish out.

Cauliflower comes together with capers, garlic, crushed red pepper, lemon zest, parsley, and Pecorino Romano to form a comforting pasta dish

Warm and toasty brown, spinach and chopped artichoke hearts, mornay, seasonings, parmesan

Potatoes, carrots, Brussels sprouts, onion, and parsnips serve as the base with the chef adding other fresh veggies to round out the vegetable bake 

House blend of warm aromatic spices: cumin, cinnamon, garlic, cayenne tossed with a bit of brown sugar

Eggplant and peppers seasoned with sumac add a smoky, earthy essence cherry tomatoes are warmed with garlic and finished with a splash of champagne vinegar, creating a rich topping for the eggplant and peppers - fresh mint finish the dish 

Butternut squash is seasoned with a chorizo spice mix of oil -bloomed cumin, chipotle , and coriander, resulting in a smoky, sweet, and earthy dish. 

A cozy casserole made with potatoes, brie cheese, bacon, and onions originating out of Savoy in the Alps. decadent and rich, the best au gratin potatoes ever. 

Roasted organic pumpkin puree, Swiss chard, sage, nutmeg, and three cheeses make this a savory, satisfying, flavor -packed side 

With Sage Brown Butter 

 (8–10 slices per pie)