December Subscription Add-Ons

from $10.00

Customize your monthly box with additional courses. Just select which courses you’d like to add from the dropdown boxes, then select your number of guests!

The cheese course must be ordered separately this month — Order the cheese course here.

Scroll to preview what’s in your box.

Amuse-Bouche:
Hors D'oeuvres:
Main Course:
After Dinner Course:
Dessert:
Brunch:
Quantity:
Add To Cart

Customize your monthly box with additional courses. Just select which courses you’d like to add from the dropdown boxes, then select your number of guests!

The cheese course must be ordered separately this month — Order the cheese course here.

Scroll to preview what’s in your box.

Customize your monthly box with additional courses. Just select which courses you’d like to add from the dropdown boxes, then select your number of guests!

The cheese course must be ordered separately this month — Order the cheese course here.

Scroll to preview what’s in your box.

NOTE: Add-on ordering closes at 10am on the FRIDAY PRIOR to your Friday delivery date. You must have an active subscription to order courses a la carte. Without an active subscription, your order will be cancelled.

  • INCLUDES —
    hors d'oeuvres
    Pike Quenelle de Brochette with Sauce Nantua & Button Mushrooms
    Baguette with Beurre de Baratte & Fleur de Sel

    main
    Caramelized Onion Roast Chicken
    Pommes Puree, Carrots in Carrot Butter, Roast Bird Demi Glace
    Spinach Salad with Hazelnuts, Sunchokes & Warm Brown Butter

    ADD ONS—
    amuse-bouche
    Foie Gras Royale in an Eggshell

    after dinner
    Chicken Liver Paris-Brest with Burnt Honey Glitter Glaze

    cheese
    Langres with Sourdough Crackers

    dessert
    Baba au Rum with Chantilly & Orange

    brunch
    Crab Stuffed Omelet with Beurre de Baratte & Shokupan Toast

  • INCLUDES —
    hors d'oeuvres
    Pike Quenelle de Brochette with Sauce Nantua & Button Mushrooms
    Baguette with Beurre de Baratte & Fleur de Sel

    main
    Caramelized Onion Roast Chicken
    Pommes Puree, Carrots in Carrot Butter, Roast Bird Demi Glace
    Spinach Salad with Hazelnuts, Sunchokes & Warm Brown Butter

    dessert
    Baba au Rum with Chantilly & Orange

    ADD ONS—
    amuse-bouche
    Foie Gras Royale in an Eggshell

    after dinner
    Chicken Liver Paris-Brest with Burnt Honey Glitter Glaze

    cheese
    Langres with Sourdough Crackers

    brunch
    Crab Stuffed Omelet with Beurre de Baratte & Shokupan Toast