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.

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