Grotto Thanksgiving to Go

Thanksgiving Feast to go: The Grotto at Home!

Click here for Thanksgiving at the Grotto
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Buy a pie from Food & Friends

You can have the Grotto prepare your Thanksgiving meal.  We do MOST of the cooking for our Thanksgiving to go menu! The meal is mostly heat & serve, but you will need to cook the turkey.  We will give you the turkey seasoned and ready to put in the oven.

The menu includes a Heritage Bronze turkey, spatchcocked & dry brined ready to pop in the oven with all the trimmings plus starters.

Everything will come in foil containers.  For the items that need heating, you can reheat most of them in the foil containers they came in.   You will need to reheat the soup, veggies {optional, you could serve them room temp} stuffing, sweet potatoes, & gravy.  The turkey will also be in  a foil roasting pan on a bed of veggies. You will need to pop the turkey in the oven.  {Detailed instructions below.}  You can pick up your meal Tuesday or Wednesday, November 21 or 22, from 2 pm to 10 pm.  The meal serves 10 to 12 people.

Cost:  $299 plus tax & credit card fee for $338.90.  To~go feasts must be pre-paid.   We have a strictly limited number of feasts available, so first ordered first served.  We will cut off sales if we run out or on November 17, whichever is earlier.  You must pick up your meal Tuesday or Wednesday, November 21 or 22,  between 2 p.m. and 10 p.m.

Please note, there is no pie included in the feast but we do encourage you to purchase a pie from Food & Friends.  Not only will it be tasty, but you will be supporting their mission to feed people with special needs due to life-threatening illnesses or homelessness.

Thanksgiving Feast to go

Here is what you get!

Soup ~ Minestrone {assorted fall veggies, summer heirloom tomato essence, lots of herbs, garlic & herb oil for drizzling on top}

Insalata Forte ~ local baby greens with garlicky balsamico & olio dressing, pecorino cheese on the side

Burrata ~ Three balls of fresh imported cheese, really good olio, red pepper & kalamata purees, roasted tomato accompaniments, & spices

Local Veggie ~ Depending on what is in season, we will have a veggie that can be served room temperature or reheated.  We won’t know which veggie until the weekend before when we go to the Farmer’s Market.

Sweet Potato ~ A tray of candied sweet potato w/nuts & dried fruit

Stuffing ~ Bread stuffing with celery onions & herbs

Gravy ~ Mushroom gravy

Turkey ~ All our turkeys are Amish raised, Heritage Bronze breed turkeys, no antibiotics used, 100% vegetarian raised.  We buy them head & feet on so we can make lots of turkey stock for the gravy.  The birds average 12 to 15 pounds so you can expect to serve 10 to 12 for a very generous portion.

Dinner Rolls {can serve at room temperature or reheat}

Sorry, no substitutions available.


As you can see, there is no dessert offering on our feast.  We simply don’t have the space to turn out any more desserts than we will need for in restaurant use.    If you love pies, may we suggest buying a pie from Food and Friends? Part of the cost of the pie goes to help this great organization fulfill their mission of providing meals to people with life-threatening illnesses and critical needs.  If you do, we will have the pies Tuesday and Wednesday for pick up.  You can even buy a pie if you do not order the feast and pick up at Dino’s Grotto on Tuesday or Wednesday, November 21 or 22,  between 2 p.m. and 10 p.m.

Buy a pie from Food & Friends

The Bird

We provide the turkey uncooked, spatchcocked {backbone removed, flattened as in the photo at the top of the page} dry brined, ready to pop in the oven, breast side up and roast at 450 degrees for about 80 minutes.

We suggest taking the first temperature reading after 60 minutes.  Your turkey is done when the the breast is just at 150 degrees & the thigh is at 170 degrees.  You need to let the turkey rest for 20 minutes after this before carving.

The biggest advantage here is you get the pan juices with the turkey.  After removing the turkey from the oven, deglaze your turkey pan {heat the foil on your stove top, add wine or vermouth and use a wooden spatula to loosen the cooked juices}.  Bring to a boil.  Strain and add to the gravy or pour over the stuffing.

The rest of the meal just needs to be reheated and/or put on serving platters.

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