We Can Help You Cook for the Thanksgiving Holiday!
herb covered cheddar cheese log 12 oz 10.00
1/2 pint of famous fig + shallot jam 8.00
wild mushroom bisque 14.00 per qt
Whole Roasted Turkey
10 – 12 lb 96.00 each
14 – 16 lb 128.00 each
With your Turkey / Chutney + Gravy + Bisque
cranberry-apple relish with orange and ginger 7.00 per pint
Vicki’s apple cider-thyme pan gravy small: (serves 4-6) 10.00 large: (serves 8-10) 20.00
stuffing, classic herb + fennel (serves 10-12) 38.00
each side serves 4-6
roasted butternut + delicata squash with fresh thyme 20.00
honey balsamic caramelized brussel sprouts 20.00
russet chive mashed potatoes with crispy shallots 20.00
Anytime during your Turkey Day
apple cider donut cake – 9 inch bundt (serves 12-16) 28.00
banana bread (serves 6-8) 14.00
maple pumpkin bread (serves 6-8) 14.00
Place order by 3:30 PM on Friday, November 22nd
Orders are available for pick-up at Milton Marketplace only on Tuesday November 26th + Wednesday November 27th
New to our Thanksgiving Menu this year
All natural Whole Roasted Turkey
Ready for pick up in an aluminum pan to reheat complete with easy instructions
10-12 lb serves 10-12 (no leftovers), 6-8 (with leftovers) $96.00
14-16 lb serves 14-16 (no leftovers) $128.00
We believe in roasting a turkey that is well seasoned, juicy, and properly cooked!
Our solution: We think the best way to cook a turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet. The parts expose every piece for even cooking without a dry bite in the house.
Heat your oven to 325°
Place your foil pans with white + dark meat turkey uncovered into the pre-heated oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
Use the picture above as a guide to a pretty platter – we suggest garnishing with fresh herbs, such as sage, rosemary + thyme.