N'DULGE: Chef Julius Russell's Thanksgiving Dinner Menu

November 17, 2013
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Get ready to salivate!


The menu below is for pickup & delivery service.  In-home, private chef services are available upon request. Call us for a free menu planning consultation – 312-326-1948.

Choice of oven-ready organic turkey (fried, jerk, herb roasted, maple & bourbon glazed or cajun butter)

-Traditional cornbread stuffing or chicken andouille sausage & chestnut stuffing

-Vanilla kissed sweet potatoes or espresso roasted sweet potatoes

-Herb roasted baby red potatoes with romesco & shallots or Epicurean Butter mashed potatoes




-Brussels sprouts with duck bacon & thyme or broccoli with garlic, ginger & sweet chili

-Roasted root vegetables

-Turkey gravy or wild mushroom gravy

-Cranberry sauce with orange & mint

-A dozen dinner rolls

-Sweet Potato Pie

*This meal can also have the following protein substitution in place of the turkey:

Pinot Noir Braised Beef Short Ribs

Calvados Braised Chicken

Herb Roasted Whole Pork Loin


Dates with bacon & Manchego (per dozen)  12
Spiced shrimp with Mango cocktail sauce (per dozen)  18
White bean soup with sage & Porcini Butter (per quart)  20
Salmon with Sourdough crostini, goat cheese & herbs (serves 8)  28
Deviled crab dip with crostini (serves 8)  38
Goat cheese and leek tartlets (per dozen)  20

CHEF’S BREAD (dozen)
Goat cheese Cornbread Muffins 18

“Very Corny” Cornbread Muffins 15

Garlic Bread Loaf 12 each loaf

Dinner Rolls with Garlic Butter 12

Oven-ready organic turkey (all ways) 10 –14lb(serves 10-12)  70

Oven-ready organic turkey (all ways) 18– 20lb (serves 16-22)  100

Pinot Noir Braised Beef Short Ribs (serves 10-12) 70

Herb Roasted Whole Pork Loin (serves 10-12) 75

Turkey Breast Roulade (serves 10-12) 65

Cajun Stuffed Capon 75 each

Roasted Whole Duck 70 each

Calvados Braised Chicken (serves 10-12) 70

Supreme Stuffed Chicken (serves 10-12) 100

Roasted Turkey Legs (serves 8-10) 50

Roasted Turkey Wings (serves 8-10)

Chef Julius’ Game Hens – $9 each | black truffle butter, thyme, lavender

Traditional stuffing (serves 8-10)  22

Chef Julius’ stuffing with chestnuts and andouille sausage (serves 8-10)  32

Baby red potatoes with romesco & shallots (serves 8-10)  27

Brussels sprouts with duck bacon & thyme (serves 8-10)  32

Broccoli with garlic, ginger & sweet chili (serves 8-10)  24

Haricot Vert with Lemon Zest & Truffle Butter (serves 8-10)  34

Roasted root vegetables (serves 8-10)  20

Mashed potatoes French Style or Saffron Creamed (serves 8-10)  28

Winter squash gratin (serves 4-6)  28

Cranberry sauce with orange & mint (serves 8)  15/pint

Turkey gravy (serves 8)  10/pint

DESSERTS (serves 8-10)

Caramel Cake 35

Cognac Chocolate Cake 35

Sweet Potato Pie 28

Pumpkin Pie 28

Wines – Whites and Reds from Chile

Santa Rita Sauvignon Blanc ($14)

Santa Rita Chardonnay ($14)

Cantaluna Sauvignon Blanc ($18)

Cantaluna Grand Reserve Sauvignon Blanc ($24)

Cantaluna Chardonnay ($16)

Cono Sur Bicicleta Sauvignon Blanc ($14)

Cono Sur Pinot Noir ($14)

Marques de Casa Concha Cabernet Sauvignon ($28)

Marques de Casa Concha Carmenere ($32)

Marques de Casa Concha Sauvignon Blanc ($25)

Casillero del Diablo Sauvignon Blanc ($14)

Casillero Del Diablo Chardonnay ($13)

Casillero del Diablo Cabernet Sauvignon ($14)

Casillero del Diablo Carmenere ($16)

Order Placement and Delivery Logistics
Please place orders by 5pm on Monday, November 25th.  This includes all adjustments and cancellations.

Pickup times will be scheduled on Wednesday, November 27th between 9am and 7pm. Please allow approximately 30 minutes for pick-up. The location is Westminster HD – 11 North Wells, Chicago IL.

All orders come with reheating instructions. Plates & flatware not included.

For orders amounting to $100 or more, we offer delivery. 24 hours is required to arrange for delivery.

There is a $15 charge for delivery within a 3-mile radius of Westminster HD.  We are happy to deliver beyond for an additional charge of $5 per mile. If you would like assistance regarding quantities or additional selections please contact Chef Julius at 312-326-1948, chefjulius@taleof2chefs.com.

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