Holiday Essentials

just heat & serve
full service and limited service options available 

The Classic Turkey Dinner

serves 8-12
$399
*Substitutions will be considered, $100 for each substitution Gluten Free, Dairy Free, Keto(ish), Paleo(ish). Substitution will be applied to entire order unless otherwise requested
👉 please choose one dessert (see end of menu)

Brined & Dressed Turkey
‍organic heritage pasture-raised turkey from california’s wine country.
seasoned overnight in a homemade brine, then stuffed with fennel, celery, onion, garlic, fresh herbs, and lemon to be slow-roasted and turned every twenty to thirty minutes, ensuring a perfectly juicy and flavorful turkey.
your turkey will arrive in an eight-piece cut, making reheating without drying out foolproof

Gravy
Starting with homemade turkey stock using fresh onions, carrots, celery, garlic, bay leaves, pepper kernels, clove, allspice, parsley, rosemary, thyme simmered on low heat for 24 hours before being whisked with white wine and pan drippings

Cranberry Sauce
made from fresh cranberries, orange, & spices

Handmade Dinner Rolls
Each dinner roll is weighed and rolled by hand using the same signature brioche rolls Chef Joey uses for his sliders, topped with a crunchy sel gris

Traditional Stuffing
French bread and brioche are hand torn and then toasted with olive oil before being paired with onions, celery, pears, and fresh herbs softened in Irish butter and white wine then tossed together in homemade turkey stock

Premium Sides

each tray serves 8-12 people
sold by weight (48 oz) or pieces if stated
$89 each

Pommes Pave
Potatoes are sliced to a thin 1/16th of an inch, soaked in cream, then layered and seasoned before being roasted for two hours. Once cooled, potatoes are pressed overnight with a heavy weight before being cut into “street pavers” and pan-seared in Irish butter

Cannelloni
Handmade Italian style crêpes individually made one at a time, stuffed with a blend of ricotta, mozzarella, and parmigiano reggiano, before being topped with a pumpkin besciamella
2 trays 14 pieces each

Autumn Harvest Salad
roasted butternut squash, caramelized fennel, saffron glazed pears, candied walnuts, faro, & balsamic vinaigrette

Pancetta Brussels Sprouts
‍Cored, peeled, and cut by hand, then pan-seared in a blend of avocado oil, olive oil, and pancetta grease before being dusted with parmesan cheese and topped with crispy pancetta

Green Bean Casserole
A white trash favorite gets a classy makeover
Fresh green beans are blanched and then paired with a homemade cream of mushroom base that starts with a blend of fresh shiitake and button mushrooms browned in Irish butter with rosemary, thyme, and garlic confit, then simmered with homemade stock and cream

Pumpkin Ravioli
Fresh handmade pasta stuffed with pumpkin, served with a browned butter and sage sauce

Autumn Tartin
Caramelized fennel, shallot, browned mushrooms, olives, and ricotta in a handmade flakey all butter crust. Perfect as a starter or side.

Sides

each tray serves 8-12 people
sold by weight (48 oz unless otherwise stated)
$59 each

Pommes Purée
Peeled, boiled, and then hand-cranked through a fine sieve with melted butter and rosemary and garlic infused cream
80 oz

Candied Sweet Potatoes
Roasted sweet potatoes blended with butter, spices, and a splash of orange juice before being topped with marshmallows

Provençal Roasted Vegetables
butternut squash, potatoes, onion, carrots, onion, celery‍

Sel Gris Roasted Nantes Carrots

Aged Prime Rib Dinner

serves 8-12
*Available beginning November 27th. Ask about limited or full service
*👉 please choose one dessert (see end of menu)
$999

Bone-In USDA Prime Rib
*aged prime rib available upon request
meticulously seasoned and then carefully sous vide for 36 hours at the perfect temperature of 140 degrees, then oven seared to achieve a beautiful crust

Oven Roasted Artichoke Starter
Artichoke and aioli

Autumn Tartin
Caramelized fennel, shallot, browned mushrooms, olives, and ricotta in a handmade flakey all butter crust. Perfect as a starter or side.

Potatoes
👉 please choose one of the following
‍Pommes Purée
Peeled, boiled, and then hand-cranked through a fine sieve with melted butter and rosemary and garlic infused cream
- or -
Twice Cooked Smashed Potatoes
Baby yellow, purple, and red potatoes are boiled and then squashed flat before getting a crispy crust by being pan-fried in olive oil

Vegetables
👉 please choose one of the following
Creamed Spinach
Baby spinach blanched and then simmered in a seasoned cream sauce
- or -
‍Caramelized Fennel Rapini
Fennel and shallot carpaccio caramelized in white wine and garlic confit before being sautéed with Rapini

Salad
👉 please choose one of the following
Classic Caesar
Crispy Romaine, hand-torn croutons, classic homemade caesar dressing
- or -
Chef’s Seasonal Choice
Using fresh produce found at the farmers market

Handmade Dinner Rolls
Each dinner roll is weighed and rolled by hand using the same signature brioche rolls I use for my sliders, topped with a crunchy sel gris

Horseradish Cream

Classic Italian

Available beginning November 27th
serves 8-12
*👉 please choose one dessert (see end of menu)
$499

Tagliere Box
chef’s selection of italian salumi, cow, sheep, and goat cheeses, with all the accoutrements including pickled and marinated vegetables such as cherry peppers and sweet pepper drops, marinated giant beans, garbanzo beans and mushrooms, pepperoncini, mediterranean olives, tapenade, preserves, honey, nuts, fruits, crackers, and baguette presented in a hand crafted ready to serve from box

Lasagne
hands down the best one you’ll ever have. layers of pasta, mozzarella, parmigiano, ricotta and chef joey’s 72 hour no-sugar added sugo (red sauce)
👉 please choose: just cheese, beef, beef and pork, or spinach

‍‍‍Scallopini
veal or chicken cutlets in a white wine and lemon sauce

Caramelized Fennel and Rapini

Isalata
choose either a classic caesar or chef’s seasonal choice

Pane
Handmade Focaccia

Classic Ham

Available beginning November 27th
serves 8-12
*👉 please choose one dessert (see end of menu)
$399

Stuffed Eggplant Starter
Eggplant stuffed with asparagus and ricotta

Spiral Glazed Ham

Pommes Pave
Potatoes are sliced to a thin 1/16th of an inch, soaked in cream, then layered and seasoned before being roasted for two hours. Once cooled, potatoes are pressed overnight with a heavy weight before being cut into “street pavers” and pan-seared in Irish butter

Buttered Asparagus or Broccolini

Salad
👉 please choose one of the following
Classic Caesar
Crispy Romaine, hand-torn croutons, classic homemade caesar dressing
- or -
Chef’s Seasonal Choice
Using fresh produce found at the farmers market

Handmade Dinner Rolls
Each dinner roll is weighed and rolled by hand using the same signature brioche rolls Chef Joey uses for his sliders, topped with a crunchy sel gris

Desserts

each serves 6-10
$59 each
👉 please choose one of the following

Double Thicc Pumpkin Pie
baked in a 2 inch deep french tart pan with chef joey’s pumpkin spice blend and a slightly caramelized flakey homemade all butter crust
*Make it dairy free (only 4 available)

Double Dutch Apple Crumble
2 inch deep-dish caramelized apple pie in a flakey handmade all butter crust crust with a buttery-crumble topping
*Make it dairy free (only 4 available)

each serves 6-10
$49 each
👉 please choose one of the following

French Pear Tart

Tiramisu
lady fingers, amaretto, espresso, mascarpone cream, pernigotti chocolate

Flourless Chocolate Hazelnut Cake
made with rich valrhona chocolate

Pint of Handmade Gelato
Vanilla Gelato
Baci Chocolate Gelato
Pumpkin Gelato
$12 / pint

NOTES:

Pick Up Free (West Hollywood location)
Ask for a delivery estimate