Thanksgiving Offerings
For Pickup or Delivery on November 24th
Holiday Bundles
Every side on our Thanksgiving menu, sized for 4: milk bread dinner rolls with housemade scallion butter, kale and radicchio salad with maple pecan dressing. cacio e pepe mac n cheese, roasted local root vegetables with za’atar and wild mushroom gravy. Save $15.
Every side on our Thanksgiving menu for 4, plus your choice of pie. Just bring the bird!
Holiday Pies
My grandma’s sour cream pie with an Oregon twist: local marionberries baked into a silky, tangy sour cream custard in a handmade European butter crust.
9 inch pie, serves 8.
Tender spiced apples in a handmade European butter crust, piled high with a buttery brown sugar crumb.
9 inch pie, serves 8.
A classic pecan pie made deeper and nuttier with brown butter, loaded with toasted pecans in a handmade European butter crust.
9 inch pie, serves 8.
A la Carte Sides
Soft, pillowy milk bread dinner rolls made with tangzhong! Served with our housemade scallion butter for slathering. 8 rolls.
Warm at 350°F for 5 minutes before serving.
A crisp, bright break from all the richness on the table. Hearty Kale and beautiful radicchio with a toasty maple pecan dressing.
Serves 4. Dressing on the side, so toss just before serving.
Our take on the Roman classic, baked: pasta in a creamy sauce of pecorino Romano, Parmigiano Reggiano and plenty of freshly cracked black pepper, finished with a crispy, golden top. Serves 4.
Reheat covered at 350°F for 25-35 minutes, then uncover for the last 5 to crisp the top.
A rich, savory gravy made with wild mushrooms, for everything on the plate.
1 pint serves 4. Vegetarian.
Warm gently on the stove, whisking until smooth.
Root vegetables from local farms, roasted until caramelized and finished with za’atar, good olive oil and fresh herbs.
Serves 4. Serve warm or at room temperature. To rewarm, spread on a sheet pan at 400°F for 10 minutes.