Prepared by our chefs, serves 8

A refined take on the traditional centerpiece—this is not a whole bird, but rather the best parts prepared two ways:

• Brined and slow-cooked breast

• Confit leg

• Classic house-made gravy
  16–20 lb. average (GF, NF, DF)

A complete holiday spread featuring seasonal sides and desserts — thoughtfully sourced and made from scratch.

• Cranberry Compote – with orange and candied ginger (GF, DF, NF, VEG)

• Whipped Sweet Potatoes – maple-sweetened with pecan crunch (GF, VEG)

• Roasted Brussels + Bacon – finished with fine herbs (GF, DF, NF)

• Garlic Focaccia – herb butter and sea salt (NF, VEG)

• Green Bean Casserole – cheddar + smoked garlic cream, button mushrooms, crispy onions (GF, NF, VEG)

• Cornbread + Chorizo Stuffing – made with Adelita’s signature chorizo (NF)

• Roasted Autumn Squash – with pepitas, sage, and brown butter dressing (GF, NF, VEG)

• Pumpkin Cheesecake – ginger snap crust, pepitas, cinnamon whipped cream (GF, NF)

• Salted Maple Pie – buttery pie crust with Woods Hill Farm maple syrup (NF)