November 2017 Newsletter

Thanksgiving Take Out Menu HORS D’OEUVRES Shrimp, Cocktail Sauce· 21/dozen Mini Crab Cakes, Remoulade Sauce· 18/dozen Scallops Wrapped in Bacon, Honey Mustard· 18/dozen Balsamic Fig & Goat Cheese on Flatbread· 18/dozen

SOUPS Pumpkin Mushroom· 20/quart Cream of Carrot and Ginger· 20/quart Lobster Bisque· 30/quart Maryland Crab Soup· 25/quart

ACCOMPANIMENTS Mashed Potatoes· 2.5/person Celery & Herb Stuffing· 2.5/person Asparagus· 3/person Green Beans· 2.5/person Baby Brussels Sprouts with Bacon & Spiced Pecans· 3/person

Sweet Potato Casserole· 2.5/person Glazed Root Vegetables· 2.5/person Cranberry Relish· 12/quart Cole Slaw· 10/quart Giblet Gravy· 12/quart Banquet Dinner Rolls· .50/each Tavern Dinner Rolls· .85/each 10 to 12 lbs (4-8 people)· 65 14 to 16 lbs (10-14 people)· 90 20 to 22 lbs (16-20 people)· 120 ROASTED TURKEY BREAST 16 to 18 lbs (Whole)· 95 8 to 9 lbs (Half – prior to boning)· 48 DESSERTS Apple Crumb, Cherry or Pumpkin Pie· 15 Chocolate Fudge Pecan Pie· 18 ENTRÉES Fresh Roasted Turkeys

All Thanksgiving orders that include turkey or turkey breast be placed by 2:00 pm Thursday, November 16th. All other orders must be placed by Sunday, November 19th, by calling Tip Tribbitt at (302) 655-6171 ext. 2193.

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