Subject to change. Final allergen list will be provided.
A small snack as you arrive. A simple concoction of nuts and honey over quickly roasted dates stuff with goat cheese. It's exactly what it says on the tin.
You can't lie to me I know you had to google what an "amuse-bouche" is.
A whole turkey, deboned by hand and seasoned with our own blend of spices, left to dry brine for 48 hours, and then roasted to perfection. The culmination of years of practice and experimentation, a turkey cooked specifically to be moist and flavorful.
The first new Entrée in nearly 10 years, an incredibly rich and warmly spiced lentil stew under a bed of our mashed potatoes, baked till golden brown. Tons of flavor, and even more fiber!
Officially the last bastion of red meat in this feast of feasts. Slow cooked collard greens and kale in our homemade turkey stock, with poblano peppers and ham hock. A southern staple even I didn't grow up with!
I have decided to complicate things once again and turn our least homemade dish into a marginal effort. Homemade cream of mushroom(!) over green beans with fried onions on top. I might be making the cream of mushroom from scratch but I still ain't got shit on French's crunchy things.
Yukon gold potatoes boiled and riced before being mixed with an absolutely unreal amount of butter and garlic. Fluffy, rich, and deliciously addicting. An excellent vessel for gravy (or more garlic confit, I'm not judging.)
Roasted sweet potatoes topped with a layer of oat streusel instead of marshmallow to get a bit of textural contrast on your plate. Made with coconut cream to give it that extra kick. It's so sweet you'll be confused why we're serving this as a side and not a desert.
Robert's actual family recipe! Pan fried bread stuffing with Italian-seasoned turkey sausage, and tons of thyme. Heterogeneity in texture: a crispy bottom and fluffy top. I'm positive there's a joke in there somewhere.
Technically it's not a stuffing because it doesn't get stuffed in the bird but who's asking.
A blend of cheeses in this otherwise southern-style mac n' cheese, with optional panko! A bobkat original that we've been working on for the last 4 years.
I'm going to be totally honest with you, this was the most complimented dish I made last year which is upsetting only because it was the easiest. In an effort to earn the compliments, we've added hatch chilis and tweaked the recipe a bit.
I am determined to get this right this year. Long time Bobkat Friendsgiving goers will know that I have messed the gravy up 3 years in a row. For some reason this is my final boss.
No canned shaped cranberry jelly logs here, we spice fresh cranberries with habaneros, oranges, and cinnamon, giving it a wonderfully warm and spicy flavor.
A dense and savory bread that's good on its own, excellent for piling sides onto.
We've got one last maple-slathered, seed-topped, and deliciously spiced treat for you before pumpkins become unfashionable again for the next ten months.
We're going to be honest, we're not sure if we're going to make this. We're not sure if we're going to make any of the desserts. We're not even sure if we're going to have a Friendsgiving. We're not even sure if we're going to have a 2024. We're not even sure if we're going to have a Bobkat. We're not even sure if we're going to have a Bob. We're not even sure if we're going to have a.
I swear to God this was a Github Copilot suggestion.
I don't care if nobody eats this, it's quite literally the only unchanged thing on the menu, 13 years running.
Pending quirky description.
Pending quirky description.
Our tranditional winter drink, a mulled cider with tons of orange and lemon that we simmer low and slow for the entire day, served warm. We'll even put a bottle of bourbon near by if you want to ruin a cup!