Pre-Order Holiday Take & Bake Meals
Orders must be placed at least 48 Hours prior to pick up.
All Items will be served in Oven or Microwave safe Containers.
All Orders will be picked up at Leunigs Bistro.
Pick Up Hours: Tuesday – Saturday 12:00 - 8:00pm from our takeout window on Church Street.
- Tuesday, 12:00 PM - 8:00 PM
- Wednesday, 12:00 PM - 8:00 PM
- Thursday, 9:30 AM - 12:00 PM
Mixed Greens, Grated Carrots, English Cucumbers and Grape Tomatoes, served with Crispy Parsnip Frites and Maple Balsamic Vinaigrette on the side
Roasted Beet & Feta Salad
Mixed Greens tossed with Mandarin Oranges, Sliced Red Onions, Roasted Red Beets and Pomegranates Seeds, Vermont Feta and Toasted Pepitas served with Creamy Cranberry Vinaigrette on the side.
Curried Pumpkin & Lentil Salad
Baby Watercress, Chopped Kale, Grated Golden Beets, Broccoli Stalks, Kohlrabi, Brussels Sprouts and Carrots tossed with a Black Lentil & Quinoa Pilaf, Roasted Pumpkin and Sweet Potatoes, Anjou Pears and Vermont Chevre topped with Dried Cranberries, Toasted Hazelnuts, Pistachios and Pepitas Served with a Yellow Curry Dressing
Chopped Romaine Hearts, Grated Parmesan, Garlic Croutons and Shaved Parmesan Served with Leunig’s Caesar Dressing
Soups & Soup Kits
Roasted Pumpkin, Apple-Wood Smoked Bacon, Sweet Potatoes & Sweet Corn Simmered with Autumn Spices Served with Toasted Pumpkin Seeds on the side
Onion Soup Kits
French Bistro Classic, with House Made Duck & Beef Broth and Caramelized Onions, Madeira and Herbs Served with Baguette Croutons and Mixed Cheeses to Melt on top.
Artichoke & Spinach Dip
Artichoke Hearts, Baby Spinach & a Blend of Cheeses served with Demi Baguette & Pita Chips. Served in an Oven to Table Pan
Baked Brie Wheel
Vermont Blyhdale Brie with House Made Fruit Compote Wrapped with Puff Pastry. Served on an Oven to Table Plater & with Toasted Crostini
Mixed Marinated Olives
Trio of Olives with Olive Oil, Herbs & Orange Peel
Fromage & Charcuterie Platters
Fromage & Charcuterie Grazing Platter
9oz. VT Cheese, Grafton Cheddar, Blue Ledge Camembrie and Blue Ledge Lakes Edge Chevre, Port & Cherry Compote, Fresh & Dried Fruit, 4oz Duck Mousse Pa^te´, Sliced Bayonne Ham, Cornichons & Caperberries, Assorted Veggies & Hummus Served with Toasted Crostini’s, Assorted Crackers & Mixed Nuts on Black Platter with Lid.
9oz. VT Cheese, Grafton Cheddar, Blue Ledge Camembrie and Blue Ledge Lakes Edge Chevre, Port & Cherry Compote, Fresh & Dried Fruit Served with Toasted Crostini’s, Assorted Crackers on Black Platter with Lid.
Centerpiece Main Dish
Chateaubriand Beef Tenderloin Pan Seared, Brushed with Truffled Honey & Dijon Mustard, wrapped in thinly Sliced Bayonne Ham, Duck Mousse Pate, Herb Crêpe and Wild Mushroom Duxelles and wrapped in Puff Pastry Served in an Oven Ready Roasting Pan and Egg wash. Port Wine Demi-Glace on the Side
Bacon Wrapped Pork Loin
Brined & Bacon Wrapped Pork Loin, Rubbed Cider, Brown Sugar and Fall Spices Glaze and Roasted Served in an Oven Ready Roasting Pan, with Apple Brandy Sauce on the Side
Centerpiece Sides Dishes
Check out our holiday baked goods and dessert menu
Don't forget to order Dessert!
Roasted Garlic Mashed Potatoes
VT Cheddar & Scallion Mashed Potatoes
Smashed Sweet Potatoes with Sage & Maple
Toasted Pistachio Mashed Potatoes
VT Ground Sausage & Duck Confit Stuffing
Cranberry Sauce with Orange Zest & Cinnamon
Haricot Vert & Wild Mushroom Cassoulet with Crispy Onions
Maple, Bourbon, Pecan & Marshmallow Sweet Potato Gratin
Roasted Asparagus with Bacon & Caramelized Shallot
Lightly Curried & Honey Roasted Root Vegetables
Sweet Potatoes, Turnips, Pumpkin, Carrots & Parsnips
Creamed Pearl Onions with Sage & Thyme
Port Wine Demi – Glace
Turkey & Duck Gravy
White Truffle & Wild Mushroom Cream Sauce
Brussels Sprout Gratin
Shaved Brussels Sprouts Chopped Kale, Grated Carrots and Grated Golden Beets tossed with Cream, Parmesan Cheese & Fontina and Baked