For those who are planning to celebrate Thanksgiving at home but are loath to undertake preparing that feast, there are two catering options from Bridgehampton.
L&W Market
All orders for L&W Market’s Thanksgiving catering menu must be placed online at landwmarket.com by 6 p.m. on Nov. 22 and can be picked up on Nov. 25 from 2 to 4 p.m. or Nov. 26 from 9 to 11 a.m.
Among the hors d’oeuvres are shrimp cocktail with lemon and cocktail sauce, deviled eggs, a mezze combo with homemade dips and pita, and a board of local and imported cheeses, nuts, and dried fruit. Appetizers include a salad of beets, arugula, Mecox Bay Dairy blue cheese, and candied walnuts, lobster pumpkin bisque, and wheatberry vegetable soup.
As for the main dish, what else could it be besides a free-range heritage turkey, brined, battered, and ready to roast. The options are a 14-to-16-pound bird or one weighing 18 to 20 pounds. The bird can be accompanied by gravy, cranberry sauce, croissant, celery, and sage stuffing with sausage, glazed sweet potatoes, roasted brussels sprouts with bacon, sauteed Amagansett greens, and roasted Red Kuri squash with Sag Harbor honey, sage, and harissa.
The dessert options are pot de creme with smoked almonds and whipped creme fraiche, and three pies from Maison Ertaud: pumpkin, apple, or pecan. The menu is subject to change.
Art of Eating
Orders from Art of Eating must be placed at hamptonsartofeating.com by Friday, Nov. 20, for pickup on Butter Lane on Nov. 26.
The centerpieces include an organic free-range turkey, roasted, brined, and basted, a Mecox Farms roasted turkey with herbs from the garden, a rolled breast of Mecox Farms turkey stuffed with focaccia, garlic, herbs, and mozzarella, a turkey breast confit, and a roasted Berkshire ham with beach plum thyme glaze.
Among the starters are kabocha squash and goat cheese spread with crostini, imported and American cheeses, a smoked salmon platter with all the traditional accompaniments, a mezze platter, chicken liver mousse, and seared filet of beef roll-ups stuffed with organic vegetables and microgreens with horseradish cream on the side.
Side dishes include organic buttermilk mashed potatoes, vanilla and orange-scented Balsam Farm sweet potato puree, brussels sprouts roasted with lemon and Parmesan, cranberry sauce with sour cherries and citrus, and three kinds of stuffing.
For dessert? Five-spiced organic pumpkin maple pie, Milk Pail honey apple crisp with cranberry oat streusel, mini pecan walnut pie, pear almond tart, and cheesecake creme brulee.
