We are making a wood oven roasted pork dinner for Thanksgiving this year
with an all-natural
porchetta roast, Pittsburgh Perogies (with farm cheese and roasted
potatoes),
fall salads, vegetables, and grandma's apple pie.
The meal can feed a hungry group of 2-3 people, and you
can build the meal with additional entrees, sides, and desserts.
It is designed
to be reheated at home, and can be picked up Tuesday, 11/24 or Wednesday 11/25.
so good.
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MENU
Porchetta Roast
all-natural Pennsylvania pork roast stuffed and tiedw/buttered cabbage and kraut dressing
Pittsburgh Perogies
w/farm cheese and roasted potatoes
Shaved Brussel Sprouts Salad
apples, red onions, greens, candied nuts
Grandma Apple Pie
Reid's Orchard Apples
farmhouse whipped creamADD ONS
Tomato Mozzarella Focaccia
Grass Fed Meatballs
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