The Complete Thanksgiving

Just for a moment, forget history and ignore tradition.  We know these things are important, but for now, we want to focus on the other side of Thanksgiving: the food.  The fourth Thursday in November is fast approaching.  Soon it will be time to roast a turkey and load the table with enough side dishes, relishes and fresh-baked breads to feed a dozen voracious appetites, while still providing plenty of leftovers for midnight refrigerator raids.  With that in mind, we present The Complete Thanksgiving.  Let us help you to create the perfect celebration.  We’ll provide glistening turkeys, inventive stuffings, tangy cranberries and delectable desserts while you enjoy the comfort of your home, friends and family. 

Contact your account executive and start getting ready for the holiday.  We guarantee a delicious helping of history, tradition and innovation.

And Beyond

For nearly two thousand years, the holiday season has been celebrated as a festive period of goodwill.  This is expressed in many different ways: the exchange of greeting cards or gifts, the family meal, and of course, the holiday party.  Whether it’s for 20 or 200, social or corporate, we will transform a mere dinner into an extraordinary celebration.  In order to help you to create a perfect, stress free event, effective immediately we have re-opened our special client hotline to take care of your booking needs.  We are including menu suggestions, perfect for any celebration, but certainly feel free to mix and match the dishes to suit your own style. We want to make your social or business party a little more special by alleviating the pressures of the season.

We thank you, our clients – as always – for your goodwill, your confidence and most importantly your loyalty throughout the year.  We look forward to hearing from you, as well as wishing all of you and your families a happy and healthy holiday season. 
 

Different Tastes
Holiday Hotline: (617) 884-3862
 

Giving Thanks

Harvest Feast
Baked Spiced Butternut Squash with Apples and Maple Syrup
Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing
Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy
Mashed Potatoes with Prosciutto and Parmesan Cheese
Broccoli and Cauliflower with Lemon, Mustard and Chive Butter
Mixed Berry Pie with a Pecan-Orange Lattice Crust

 
Old Fashioned Flavors
Spinach, Pear and Green Bean Salad with a Reisling Dressing
Roast Turkey with Bacon, Tarragon and Applejack Gravy
Leek and Mushroom Stuffing
Buttermilk Mashed Potatoes with Chives
Orange/Spice Pumpkin Pie
 
Sophisticated Twists
Carrot Puree with Ginger and Orange
Mixed Greens with Oranges, Dried Cranberries and Pecans with a Champagne Vinaigrette
Fennel, Prosciutto and Pine Nut Stuffing
Cranberry Sauce with Pears and Cardamom
Apple Crisps with Dried Cherries and Ginger

The Complete Thanksgiving is available as a staffed dinner or drop off ~ brought on disposable trays ready to be heated and transferred to your own serving platters.  Please contact your account executive for more information.
 
Holiday Entertaining

Stationary Hors D’Oeuvres
Warm spinach and Maytag blue cheese terrine with red pepper coulis
Baked brie en croute with cranberry apple chutney
Pistachio and Chicken Pate wrapped in a savory crust with grainy and Dijon mustards
Bourbon brown sugar glazed smoked ham with buttermilk biscuits
Seasonal Crudités with duet of dipping sauce

 
Passed Hors D’Oeuvres
Spicy Indian shrimp with curry mango glaze
Roasted duck breast atop sweet potato fritter with cinnamon-ginger crème fraiche
Peppered tenderloin of beef on sesame toast rounds with scallion/hoisin aioli
Mini pizzettas with mushroom duxelle and Fontina cheese
Assorted Sushi with wasabi and pickled ginger
Celeriac puree with paprika in demitasse cups
Brie, pear and almond purses
Yakatori chicken skewer
Smoked Salmon perched on petite corn and dill Madeleine’s with lemon crème fraiche
Pan seared sea scallop in edible Asian spoon
Crab and Corn Cakes with Cajun Mayonnaise
Asparagus and red pepper with herb cheese wrapped in a mini dill crepe
Toast cups with fig, caramelized onion and Stilton
‘Cosmopolitan Claw’ Seared scallops with flame salsa on a bed of Radicchio and Watercress garnished with a Crab Claw pinching a green olive
Served in an oversized martini glass.

 
Salad and Appetizers
Mesclun greens with grilled pear, spicy pecans, dried cranberries and Champagne vinaigrette  
Chicken and veal pate with Shitake mushrooms and toasted filberts served with baguettes, cornichons, currant sauce and grainy mustard
Lobster Bisque
Smoked duck with crispy shallots, baby spinach and chutney
Grilled Portobello mushrooms atop Boston lettuce with sun dried tomatoes, shaved parmesan, basil oil and balsamic reduction

 
Entrees
Roasted tenderloin of beef with Brandied fig and caramelized onion reduction, roasted garlic mashed potatoes and balsamic slaked grilled vegetables  
Grilled chicken breast with an apricot raisin Marsala reduction, risotto cake and asparagus bundles
Saddle of lamb with mint rosemary demi-glace, roasted red pepper polenta and haricots verts with tomato and basil  
Roasted marinated veal chop with bourbon cream sauce, rosemary and garlic fingerling potatoes with sautéed broccoli rabe  
Filet of tuna marinated in ginger, soy and sesame, jasmine rice cake with sautéed julienne vegetables  
Sole stuffed with shrimp, orange and tarragon – finished with tomato beurre blanc, herbed wild rice and caramelized baby vegetables

 
Dessert
Nutcracker Tart – ‘pecan pie with a twist’, mixed nuts with an orange-spice filling
Apple-Cranberry Cheese Torte
Eggnog Mousse Torte – a light eggnog mousse in between golden sponge cake
Chocolate Truffle Torte
Apricot Almond Tart or Pear Almond Tart
Trio of petite pastries (chefs selection)

Pricing may be changed without notice