THANKSGIVING TAKE-AWAY MENU

(To be picked up on Wednesday, November 21st)

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Starters (see our regular catering menu for additional items):

Deviled Eggs : 12 (dozen)

Relish platter-House-made pickles & olives: 18  (serves 10)

Fall Nut Medley-warm spices, brown sugar & rosemary: 15 (1 pint)

Butternut Squash Soup: 16 (32 oz.)

Dinner:

Fresh green bean casserole w/crispy shallots: 28 (serves 6-8)

Sweet Potato Casserole-with maple-pecan crumble: 28 (serves 6-8)

Sourdough herb stuffing: 28 (serves 6-8)

Southern-style cornbread stuffing (“dressing”): 28 (serves 6-8)

Cranberry Sauce-fresh cranberry sauce: 10 (16 oz.)

The Bird-10-12 pound Free-Range Willie Bird Turkey, seasoned, tied, set atop mirepoix & bouquet garni and ready to roast. Comes with cooking instructions, limited quantity: 105 (serves 8-10)

Gravy-Grandma’s turkey. 10.50 (16 oz)

Parker House Rolls: 20 (dozen)

 

Dessert:

Pumpkin Pie-traditional spiced pumpkin pie: 28 (serves 6-8)

Apple Pie: 28 (serves 6-8)

Pecan Pie: Southern-style sweetness: 32 (serves 6-8)

 

 

 

 ORDER

Orders must be placed by Saturday, November 17 at 6 p.m.

Orders can be picked up on Wednesday, November 21st between 10 a.m. and 3 p.m.

SLO Provisions will close at 4 p.m. on Wednesday, November 21st

Payment must be made at time of order

Cancellations after 8 a.m. Monday, November 19th will result in a 100% charge