Nov
22
12:00 PM12:00

Thanksgiving Orders 2017

Thanksgiving 2017 Menu

 

Wood Fire Roast Turkey

Otto’s free range, all natural, antibiotic and hormone free turkey, herb- brined and roast in our wood fired outdoor oven!

smaller birds 14-15 pounds (precooking) which will feed 8-14 people- $90.00

larger birds 16-20 pounds (precooking) which will feed 15-20 people. - $120.00

Single Serving (1/2 pound)- $8.00 light, dark or combo

 

 Let us know if you prefer your bird whole or pre-carved. Whole birds will be slightly undercooked to prevent drying out while reheating.

You can give us a preferred weight and we will do our best to find a bird at that weight!

 

Classic Stuffing

DeBoers bread, onions, celery, carrots, garlic, organic sage, parsley & thyme, white wine and homemade turkey stock.

$12.50 small (2-4 servings)

$25 large (10-15 servings)

Vegan and gluten free option available

 

 

Shaved Brussel Sprouts with dried cranberries and almonds

Gluten free and Vegan

$12.50 small (2-4 servings)

$25 large (10-15 servings)

 

 

Cauliflower Gratin

Cauliflower florets baked with heavy cream, leeks, gruyere and nutmeg. Gluten free and vegetarian

$15 small (2-4 servings)

$30 large (10-15 servings)

Vegan available

 

Organic Kale & Roasted Root Vegetable Salad

Assorted kale varieties with roasted parsnips, carrots, rutabaga, turnips, beets, toasted pecans & honey-white balsamic dressing. Gluten free & vegan

$8.00 per quart (4-5 servings)

 

Pear Chutney

Pears, currants, candied ginger, balsamic, ginger and cloves. Vegan and Gluten Free.

$13 per pint

Classic Cranberry Sauce

Fresh Michigan cranberries simmered with orange, sugar, spices. Gluten free and vegan

$8 per pint

 

Roast Spaghetti Squash

With brown butter, fried sage, pecan, orange. Gluten free and vegetarian

$12.50 small (2-4 servings)

$25 large (10-15 servings)

Vegan option available

 

Mashed Potatoes

Russets with roast garlic, buttermilk and fresh dill. Gluten free and vegetarian

$12.50 small (2-4 servings)

$25 large (10-15 servings)

Vegan option available

 

Turkey Gravy

Homemade stock, herbs, roux thickened

1 pt.- $5.00

1 qt.-$10.00

 

Winter Squash- mixed squash pureed with bourbon, brown sugar, butter and light spices

$12.50 small (2-4 servings)

$25 large (10-15 servings)

Vegan option available

 

Dinner Rolls

100% whole wheat, honey, soft roll

1 dz.- $12.00

 

Hors Doeuvres: Order ahead or check out our deli case for cheeses, smoked whitefish dip, prosciutto dip, kale artichoke dip, Farmhouse cheese ball and charcuterie

 

Bourbon Pecan Tart

10” flaky pie crust filled with pecans and flavored with Kentucky Bourbon

$30 each (8-10 pieces each)

 

Pumpkin Cheesecake

Half pumpkin pie, half cheesecake folded together and poured into a pecan-graham cracker, pecan brown sugar crust and baked.

$45.00 each (10” cake 12-16 pieces)

 

Flourless Chocolate Torte

Incredibly dense, rich and velvety smooth, made with Belgian bittersweet chocolate.

$45.00 - 10” torte 16 slices

 

 

All orders are prepaid please. Food will be ready for pick up between noon and 6pm on Wednesday, November 22rd.

269-455-5274

View Event →

Nov
11
6:00 PM18:00

Wine Dinner

Harvest Dinner

Fenn Valley Vineyards

Saturday, November 11th, 2017

Menu

 

First Course

Time: approx. 6:45

  Pierogi – Sour Cream dough, Pumpkin, Potato, cheddar with shallot, garlic, confit grape tomatoes and apples

 

 Second Course

 Shadyside farms heirloom Marrow Bean Soup – with French lentils, pork shank and kale frizzle

Third Course

 Roast Butternut Squash “noodles” – with brown butter, Mud Lake Farm candied ginger, braised beef- root vegetable meatballs, smoked heirloom tomato sauce, parsley, basil and tarragon

 Forth Course

 Grassfed Michigan New York Strip – herb, garlic and salt crusted and smoked with roasted tri-color cauliflower, port reduction and broccoli greens

 Fifth Course

 Triple Chocolate Challah Bread Pudding- with candied black walnuts, black currants, rum and sugar

 

 

View Event →
Nov
23
1:00 PM13:00

Thanksgiving Pick up

Wood Fire Roast Whole Turkey - Otto’s free range, all natural, antibiotic and hormone free turkey, herb- brined and roast in our wood fired outdoor oven! $7 per pound. We will have smaller birds averaging 14-15 pounds (precooking) which will feed 8-14 people and larger birds, averaging 16-20 pounds (precooking) which will feed 15-20 people. Let us know if you prefer your bird whole or pre-carved. Whole birds will be slightly undercooked to prevent drying out while reheating.
Price per pound is for precooked birds. You can give us a preferred weight and we will do our best to find a bird at that weight!


Classic Stuffing
DeBoers bread, onions, celery, carrots, garlic, organic sage, parsley & thyme, white wine and homemade turkey stock.
$12.50 small (2-4 servings)
$25 large (10-15 servings)
Vegan and gluten free option available


Cider and Bacon braised Brussel Sprouts
Halved Brussel sprouts braised in butter and bacon, glazed in apple cider. Gluten free
$12.50 small (2-4 servings)
$25 large (10-15 servings)
Vegan option available


Cauliflower Gratin
Cauliflower florets baked with heavy cream, leeks, gruyere and nutmeg. Gluten free and vegetarian
$15 small (2-4 servings)
$30 large (10-15 servings)
Vegan available


Organic Kale Salad
Assorted kale varieties with roasted grapes, honeycrisp apples, toasted pecans and white balsamic dressing. Gluten free and vegan
$8.00 per quart (4-5 servings)
Pear Chutney
Pears, currants, candied ginger, balsamic, ginger and cloves. Vegan and Gluten Free.
$13 per pint

Cranberry Pinot Noir Sauce
Fresh Michigan cranberries simmered with Michigan Pinot Noir, sugar,
spices. Gluten free and vegan
$8 per pint


Roast Spaghetti Squash
w/ brown butter, fried sage, pecan, orange. Gluten free and vegetarian
$12.50 small (2-4 servings)
$25 large (10-15 servings)
Vegan option available


Mashed Potatoes
Russets with roast garlic, buttermilk and fresh dill. Gluten free and
vegetarian
$12.50 small (2-4 servings)
$25 large (10-15 servings)
Vegan option available


Roasted Root Vegetables
Parsnips, carrots, turnips, rutabaga, sweet potatoes, fennel, onions, slow
roast with sea salt, pepper and olive oil. Vegan and gluten free
$12.50 small (2-4 servings)
$25 large (10-15 servings)


Artisan Cheese Board
A selection of our best-selling cheese arranged with marcona almonds,
grapes and flatbread. Cheeses are: Mantoro (a Manchego style Michiganmade
cow’s milk cheese),Unikaas Gouda (award winning raw milk Gouda
form the Netherlands), Creamy Sexy Blue (a rich soft rind blue), Country
Winds Goats milk Tomme, Cipollini balsamic (Asiago with balsamic
washed rind and subtle cipollini onion flavor)
Small platter, serves up to 8 (1/4 lb. each cheese) $60.
Medium platter serves 9-15 (1/2 lb. each cheese) $90.
Large platter serves 16-25 (3/4 lb. each cheese) $140


Order ahead or check out our deli case for smoked whitefish dip,
prosciutto dip, kale artichoke dip, Farmhouse cheese ball and charcuterie
to add to your cheese board!


Bourbon Pecan Tart
10” flaky pie crust filled with pecans and flavored with Kentucky
Bourbon
$30 each (8-10 pieces each)

Pumpkin Cheesecake
Half pumpkin pie, half cheesecake folded together and poured into a
gluten free pecan brown sugar crust and baked.
$45 each (10 “cake 12-16 pieces)


Flourless Chocolate Torte
Incredibly dense, rich and velvety smooth, made with Belgian
bittersweet chocolate.
$45 10” torte 16 slices


All orders are prepaid please. Food will be ready for pick up between noon
and 6pm on Wednesday, November 23rd.

View Event →
Nov
5
7:00 PM19:00

Fennvalley Vineyards Harvest Dinner

First Course

7:00 PM

 

Seared Diver Scallop, pumpkin mousse, maple gastric, candied pepitas

 

Second Course

 

Pear brie focaccia- arugula salad, roast grapes, crispy prosciutto, tarragon vinaigrette

 

Third Course

 

Beet Risotto cake – stuffed with blue cheese, topped with kale frizzle, horse radish crema

 

Forth Course

 

Double boned lamb chop – smoked, mustard herb crust, oil cured olive, fig & lavender tapenade, Vissers Butter poached root vegetable

 

Fifth Course

 

Chocolate stout gingerbread – with bruleed squash gelato

 

View Event →