THANKSGIVINGCatering from Eli’s & the Vinegar Factory

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“Celebrate Thanksgiving.

Make it the happy family day

it’s meant to be.”

Eli Zabar

STARTERS

Pain de CanapéThree dozen assorted tea-sizedcanapés on Eli’s famous health,pumpernickel and sourdoughbread.Great presentation: they are re-assembled to look like a giant muffin.$75.00

Marcona AlmondsNuts dressed up with freshthyme, olive oil, and sea salt—delicious with a glass of champagne while you talk turkey.$22.00 / 7 ounces

Eli’s Crisp BasketAnother excellent beginning tothis festive meal. Eli’s Crispsand Thins are deliciously addictive—they’ll whet yourappetite but won’t fill you up.$60.00 (serves 12–14)

Pumpkin and Butternut Squash SoupRichly fragrant with the flavorsof the season. Serve it as we do with Eli’s Croutons.$16.00 / quart

Corn ChowderStart your Thanksgiving mealwith a New England tradition.$16.00 / quart

Carrot SoupConsider a sprinkling of toasted pumpkin seeds as a garnish.$16.00 / quart

BIRDS AND BEASTS

Roasted Free-Range TurkeyFarm fresh and golden brown.You’ll want one large enough to guarantee leftovers.$115.00 / 14–16 pounds (serves 8–10)$155.00 / 22–24 pounds(serves 16–18)

Fresh BonelessTurkey RoastGolden brown with herbs from the rotisserie, this unique roast is all succulentwhite meat.$90.00 / 3 pounds average (serves 4–6)$180.00 / 6 pounds average (serves 8–10)

Whole Boneless FreshTurkey BreastWhen you need extra whitemeat, this is a delicious solution.$90.00 / 21⁄2–3 pounds (serves 4–5)

Roasted Free-RangeChickenCrisp and golden, these birds are delivered whole or quartered.$21.00 each(serves 2–3)

Whole Roast CaponFor a small group, a capon is an elegant and deliciouschoice. Choose a noodle kugel instead of stuffing. $49.00 each(serves 4–6)

Whole or Sliced GlazedBaked HamA perfect companion to a turkey if you are planning a buffet.$30.00 / pound

Giblet GravyLess work for you, more time for other things.$16.00 / pint

Fresh Turkey Gravy$16.00 / pint

BIRDS, BEASTS& STARTERS

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“The parts of

the menu we

can’t celebrate

without.”Eli Zabar

THANKSGIVING TRADITIONS

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Eli’s Traditional Bread StuffingBig chunks of buttery sourdough bread, herbs, and onions.$12.95 / pound

Mushroom and Carmelized Onion StuffingLoaded with mushroomsand carmelized onions, plus Eli’s bread, of course. $12.95 / pound

Corn Bread StuffingGolden yellow corn breadcrumbs are studded with apricots, raisins, and dried cranberries.$14.95 / pound

Cranberry SauceBursting with whole, plump, tart cranberries, this recipe is an essential component of any Thanksgiving feast. Not bad on the sandwiches the day after either.$14.95 / pint

Cranberry Orange RelishFreshly ground raw berries and oranges go into this not too sweet holiday classic.$14.95 / pint

Fall Harvest ApplesauceNew York State’s best applesbecome New York City’s best applesauce.$12.00 / pint

Corn Bread LoafCoarsely ground white and yellow corn meal make a crumbly and delicious loaf that you can imagine the early settlers carrying to the first Thanksgiving feast.$12.95 / each

Jalapeño Corn BreadA classic with a kick!$14.95 / each

Eli’s Pull-Apart RollsMade of buttery brioche for mopping up the gravy. Not bad for a miniature sandwich either.$12.00 / dozen

Eli’s Assorted Dinner RollsRaisin nut, 7-grain and sourdough are some of thefavorites you’ll find here.$6.00 / 1⁄2 dozen

Note: Don’t forget to order extra Eli’s bread for turkey sandwiches!

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SEASONAL ACCOMPANIMENTS

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Autumn Vegetable MedleyWild mushrooms, parsnips, carrots, turnips, and haricotsvert sautéed with herbs.$14.00 / pint

Glazed Butternut SquashOne of our favorites—wedges of this fall classic with butterand the secret ingredient—brown sugar.$15.00 / pound

Glazed Brussels Sproutsand Pearl OnionsEven people who think they hate brussels sprouts have been known to eat these.$14.00 / pint

Green Beans and Roasted GarlicThese, plus the brussels sprouts above, are what to order when you realize everything on your menu is orange.$14.00 / pint

Steamed Vegetables with Dill For the health nuts in yourgroup, crisp and clean.$14.00 / pint

Candied YamsIf you can tell a yam from a sweet potato, these are for you. Peeled whole, with butterand honey and never a marshmallow in sight.$16.00 / pound

Sage Roasted BeetsFor Eli, beets like theseroasted beauties just have that earthy taste of fall.$16.00 / pint

Creamed SpinachA non-traditional and completely delicious addition to your menu.$14.00 / pint

Celery Root and Leek PuréeThis silky purée is so good you don’t need gravy.$14.00 / pint

Mashed PotatoesFor some people, fluffy mashed russet potatoes are what this holiday is all about.$14.00 / pint

Sweet Potato PuréeAnother holiday essential. Think about serving a trio of pureés—sweet and mashedpotatoes plus celery root.$14.00 / pint

Corn PuddingA recipe that goes back to the Pilgrims. Fresh corn off the cob plus cream and eggs make a delicate souffle-like pudding.16.00 / pound

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“Who can choose...

that’s how the dessert buffet

was invented.”Eli Zabar

THANKSGIVING DESSERTSHE

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Pumpkin PieAlways made with fresh pumpkin and a shortbread crust. We look forward to it all year long.$24.00 / each (serves 8–10)

Harvest Crumble PieThis is the other pie we wait all year for—apples, pears, cranberries, raisins, and a streusel topping.$24.00 / each(serves 8–10)

Pecan PieNo corn syrup here! Just nuts and brown sugar happily married in this American classic.$24.00 / each(serves 8–10)

Eli’s Fruit PiesChoose from apple, blueberry,plum, cherry, peach, or strawberry rhubarb, all in a shortbread crust.$24.00 / each(serves 8–10)

Carrot CakeWhether or not the Pilgrimsmade cakes with carrots, bynow carrot cake has become an American classic and Eli’srichly frosted version isdeservng of that title.$45.00 / each(serves 8–10)

Cranberry Bread PuddingThere are some people who love this pudding so much they don’t wait for dessert. They serve it with the turkeyinstead of stuffing!$16.00 / 1 pound $32.00 / 2 pounds

Gingerbread LoafOn its own or with applesauce and whippedcream—a simple, spicy and comfortable way to end your feast.$16.95 / 11⁄2 pounds

4-Layer CakesTraditional layer cakes, right out of a Wayne Thiebaud painting. Choose yellow orchocolate cake with vanilla or chocolate frosting.$45.00 / each(serves 8–10)

Turkey CupcakesIrresistable! Use them to decorate the table, but we promise they won’t last long.These chocolate frosted, chocolate cupcakes are delicious, too.$18.00 / 4-pack

Decorated Shortbread and Gingerbread CookiesTurkeys, pumpkins, and mapleleaves—pretty enough to use as table decorations.$25.00 / 5 cookies

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THANKSGIVING DESSERTSHE

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Tarte TatinThis french classic—caramelized apples in a puff pastry crust—seems right at home at an AmericanThanksgiving feast. $35.00 / each (serves 8–10)

Fruit StripsEight inch strips of golden, puff pastry hold seasonal fruits.Available for Thanksgiving with apricots, pears, strawberries or raspberries. $22.00 / each (serves 6–8)

Cheese CakeDid the Pilgrims serve cheesecake? We’ll never know, but New Yorkers do.$40.00 / each (serves 8–10)

Cranberry RugelachA very successful holiday twiston classic raisin rugelach, serve it for breakfast or dessert.$14.00 / box (12–14 pieces)

Baked Rome Apple with Dried FruitWe love this homey Americanclassic served with unsweetened heavy cream from upstate New York.$9.00 / each

Premium Holiday Fruit SaladMelon, berries, pineapple and citrus for the virtuousamongst us.$24.00 / quart (serves 3–4)

Sliced Fruit PlatterAs pretty as a flower arrangement, could be a centerpiece—serve it with holiday cookies.$100.00 (serves 10–15) $150.00 (serves 16–24)

Eli’s Cheese TrayPerfectly ripe French and Italian cheeses, garnished with fresh fruit.$95.00 (serves 10–12) $150.00 (serves 15–18)

Holiday Sweets BasketAn irresistible assortment ofbrownies, blondies, cranberryrugelach, cookies, and biscottito serve all on it’s own or withbaked apples or fruit salad.$75.00 (serves 10–15) $145.00 (serves 16–24)

Mile High LemonMeringue CakeOnce again, Eli’s legendaryconfection is available to celebrate the holiday.$125.00 / each(serves 12)

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“Organic, Heritage,

Free-range or Butterball,

turkeys have come a long way.”Eli Zabar

BUTCHER DEPARTMENT

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Savvy New Yorkers know the pleasure of ordering their meat from our knowledgeablebutchers. All of these fine men are ready and able to tend to your holiday needs, as well as to answer questions about recipes, roasting times, and carving.

Although we haven’t always met the animal, we take pride in knowing where our primemeat comes from and how it is cared for as it grows.

Choices for Thanksgiving stay close to the traditional. This is not the time to surprise anyone—but your family will be pleased to find that you cooked the turkey yourself.Prepare to be tempted by our butcher’s suggestions.

THANKSGIVING IN THE BUTCHER SHOP

Whole local organic turkeyHeritage Turkeys (Pure breed birds)Whole fresh free-range turkeys Rolled and spit-roasted turkey breast with herbs (cooked or raw) from local upstate farms

Turkey breast on the boneBoneless half turkey breastRoasting chickens and fryersCornish hensPoussinPekin duckNormandy duckSquabFrench Guinea fowlWhite pheasantRed feather chickenPartridge

Fresh rabbit (Local N.Y. State) Loose fennel pork sausageLoose chicken applesausageSpiral-cut hamVermont smoked bone-in hamSmoked boneless hamBerkshire Heritage porkFresh hamsFresh bone-in ham

At Eli’s, really good things comein gift baskets.Celebrate the holiday season with gifts of food for friends, family, clients and business

associates. These festive baskets are available in several sizes from marvelous to

magnificent. Obviously, the larger baskets contain a greater selection and quantity of

Eli’s house-baked classics and pantry essentials, but even the smallest basket is a joy

to receive. Festooned with ribbons, these French crates are lined with a tea towel and

packed to order. Brighten any basket with the addition of a bottle of wine or spirits.

Believe me, the gift of food is always in good taste.

Orde r E l i ’s G i f t B a s k e t swww. e l i z a b a r. c om o r c a l l 8 6 6 - 3 5 4 - 3 5 4 714

CAVIAR CLASSIC$225, $425 & $850

SNACK ATTACK$100, $150 & $250

SALMON SET-UP$100 & $150

ALPINE PICNIC

$150 & $250

CAV

COCKTAIL TIME$150 & $250

SWEETS BASKET

$100, $150 & $250

A GIFT OF CHANUKAH$100 & $150

CHRISTMAS CLASSIC$100, $150 & $250

ESSENCE OF ELI

$100-$1500

GROUND SHIPPING ON ALL NON-PERISHABLE BASKETS

★ FREE ★

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THANKSGIVING WINESCHOOSING WINES FOR HOLIDAY CELEBRATION

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What a meal for wine pairings! Somany choices, so much variety, welove the opportunity this traditionalmeal gives us to showcase the work of some great vignerons. A symbol of fall, family and friendsThanksgiving is the gateway to themuch loved holiday season.

WHAT TO DRINK BEFORE DINNER

NV Brut Champagne “Essentiel”Benoit, Lahaye, FranceThe Lahaye family has been makingChampagne since the 1930’s andfarming organically since 1995. The style is voluptuous based onpinot noir. It’s ripeness is wellshaped, finishing with focused,refined flavors of peach and toasted brioche. It’s an excellentnon-vintage brut.$75

WHITES2011 Bourgogne Blanc PierreMorey, Cote-de-Beaune, FrancePierre Morey is famous for it’s purecraftsmanship. This simpleBourgogne blanc is anything butsimple, being comprised of threelieux-dits within the Meursaultappellation. The oak is used for thischardonnay only in a supporting roleto frame and highlight the fruit character, elegance and balance.$32

2012 Alsace Grand Cru “Riesling Schlossberg” DomaineWeinbach, FranceSclhlossberg was the first Grand Cru of Alsace. Several elementsmake this terroir unique: granite and sandy soils, full south exposure, high altitude and a very deep soil.These factors give this Rieslingincredible character, with delicatefruit and a remarkable finesse.$64

2013 Rias Baixas “Albarino Pedralonga”, Adega Pedralonga, SpainPedralonga, meaning “big rock” in Gallego, is a reference to thechunks of granite sticking out of thesoil. These vineyards are farmed following biodynamic practices. The albarino ages on it’s lees and goes through malolactic fermentation. This is a complex bottle with remarkable structure,balanced by the acidity and rich minerality.$34

RED2012 Vin de France “Le VigneHaute” Mas Coutelou, Languedoc, FranceIn the little village of Puimisson,Languedoc, Jeff Coutelou was one of the first producers to be certified organic, now biodynamic.The yields are low, with very littlesulphur and no filtration. This isSyrah from the highest of all thevineyards, non-uniform clay, limestone soils and garrigue. It has elegant style, reminiscent of the northern Rhone more than Languedoc.$36

2009 Cornas “Cuvee Casimir”Franck Balthazar, Rhone, FranceFranck Balthazar is one of the topgrowers in the Cornas renewalmovement. He works as his fatherdid and makes some of the mostexpressive, and rigorously traditional wines in Cornas.Balthazar uses only native yeasts,whole cluster fermentation, concrete vats, neutral oak and manual cap punching making this rich and approachable.$64

1999 Barbera d’Asti “Vigna delNoce” Trinchero, Piemonte, ItalyThe Trinchero estate is a Barberaspecialist located in the Asti hills inthe hamlet of Vianoce. Trincherofarms all of their vines organically.“Vigna del Noce”, which was planted in the hills of Asti in 1929, is the flagship wine and is left inchestnut wood casks for five years.$80

2007 Bourgogne Rouge “Le Chapitre” Domaine Bizot, Cotes-de-Nuits, FranceDomaine Bizot is one of the mosttraditional in Burgundy. He makeswines of great purity and terroir. This lieu-dit, Le Chapitre, is located inMarsannay and is one of only threein the Cote d’Or allowed to be listedon the label. Jean-Yves Bizot feelsthis is premier cru land and the winedrinks like that—in a word, sublime.$90

WHAT TO DRINK AFTER DINNER

Vin de Naturel Riversaltes“Solera” Domaine des Schistes,Rousillon, FranceThis is a grenache gris with a smallportion of Macabeu grapes that arehand picked when they’re overripefrom 40 plus years old vines. Thesolera process is used, in which only20 to 30% of the content is takenout of the cask, to keep a good baseof old wine. Here, the first winemade is 20 years old. Perfectlysweet with notes of caramel andbutterscotch.$40

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ELI’S FLOWERSFall flowers, chrysanthemums, dahlias, asters and autumn leaves, branches of wild apple, and bayberry bring the season’s harvest to the table in a dramatic way. Considerarranging colorful autumn leaves with lady apples and baby pumpkins on your table or piling clementines among pots of sage. For a bigger splash of color, order a bouquet in the lush last shades of November foliage. By the stem, the bunch, or the custom bouquet, Eli’s Flower Department is celebrating the season.

For plants, flowers by the stem, custom arrangements or to send a gift of flowers,

call the Flower Department 212.717.8100 ext. 1.

ELI’S HOME SHOPPINGhome shop (hom shop) v. the art of transforming your grocery list into a boxed order of exceptional quality—delivered directly to your door or (doorman)!

At Eli’s, Home Shopping means that you fax, email or call in your order to Mr. Home Shoppinghimself, Milton Gajardo, who reviews the order, contacts you with any questions that arise andthan hands the list to a designated Home Shopper, often Marta, Douglas or Amo. Off they goaround the store, filling the cart with the discerning eye that Eli has taught them to use.

Freshness is never an issue, but color, weight, size and shape vary. Over time our shoppershave grown to know the preferences of their clients—carrots with leafy green stemsattached versus clipped, baguette on the darker side and Eli’s mothers cookies on thelighter side, coffee ground for a Chemex drip pot, 2% milk from upstate New York only.Decision, decisions, decisions. Getting it right and getting it all to your door step quickly is a challenge that everyone in Eli’s Home Shopping Department enjoys participating in.

YOU CAN NOW PLACE ORDERS BY PHONE, FAX, OR E-MAIL:Phone in your order to (212) 987-0885, ext. 0, and speak directly to one of our home shopping representatives.

Fax in your order to (212) 876-9421. Please include your name, phone number, and address so we may call to confirm your order.

E-mail your order to homeshop@elizabar.com. Please include your name, phone number, and address so we may call to confirm your order.

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Eli’s Manhattan1411 Third Avenue, NY, NY 10028 Phone (212) 717-8100

The Vinegar Factory431 East 91st Street, NY, NY 10128 Phone (212) 987-0885

When all you want to send is a traditional fruit basket, Eli's is a great place to start. The fruit department at El's is probably the best in New York. Seriously committed to

locally grown produce, Eli also has strong relationships with California growers. He fliesfruit in daily during peak seasons on the West coast. Each basket is all fruit—you will notfind it's bottom stuffed with packaging. Made to order, we consider the season and the

distance a basket will travel, so your gift arrives ripe and in beautiful condition.

$100.00 / Medium $150.00 / Large

www.elizabar.com

FRESH FRUIT BASKETS