Thank you for allowing us to share in yours this Thanksgiving.
Reserve your Thanksgiving by November 20
Build Your TablePick the size of your table, then a protein, a salad, four sides and a dessert, with extras under any course. Delivered chilled in oven-ready pans with reheating instructions. Send it as a reservation and Chef Tasos confirms and sends a secure payment link. Nothing is charged now.
Larger table? Add a second package to the same order, or tell us in the notes.
Allergies. Each dish lists its major allergens. Everything is made in one kitchen that also handles nuts, wheat, dairy, eggs, fish and shellfish, so we cannot promise a dish is free of traces. Some dishes are cooked with wine, bourbon or bacon. Tell us about any allergy in the order notes and Chef Tasos will advise.
Choose the size of your table, the protein, a salad, four sides and a dessert, and send the reservation. Chef Tasos confirms availability and sends a secure payment link for the total.
Everything is cooked in our kitchen for Thanksgiving, by the same team that cooks our private dinners. Nothing is bought in and finished off.
On Wednesday 25 or Thursday 26 November, in the window you choose: chilled, in oven-ready pans, with reheating instructions for each dish.
On Wednesday 25 or Thursday 26 November, whichever you choose, in a two-hour window between 9:00 AM and 5:00 PM.
No, it arrives chilled, fully cooked, in oven-ready pans with reheating instructions for each dish. That keeps it at its best and lets you serve it hot exactly when your table sits down. Nothing needs cooking from raw.
No. You send the reservation with your menu, Chef Tasos confirms availability and sends a secure payment link for the total you saw. Your date is held while you pay.
Add a second package to the same order, for example 12 and 6 for a table of 18, or tell us your headcount in the notes and we will size it. Packages start at 6 guests.
Yes. Add another protein right under the protein, or all three: $30 per guest for turkey or prime rib, $50 per guest for Wagyu short ribs. More desserts are $8 per guest each, or pick all three. Extra salads are $10 per guest and extra sides $8 per guest. Each course has its own “Add extra” box right under it.
Every dish shows its major allergens in the menu above. Tell us about any allergy or dietary need in the order notes, and Chef Tasos will confirm what he can adjust or suggest a swap before he accepts your order. All dishes are made in one kitchen that also handles nuts, wheat, dairy, eggs, fish and shellfish, so we cannot guarantee a dish is free of traces.
Anywhere in Miami-Dade, from Brickell and the Beach to Coral Gables, Doral and Aventura. Delivery is included in the price. Outside Miami-Dade, ask us.
Yes. A chef and service staff can cook and serve at your home for any of these dates, which is a different service from the feast delivery. Private dining has the detail.
Thanksgiving pre-orders close on Friday 20 November, and the kitchen often fills before that. Earlier is safer.
Until Chef Tasos confirms and you pay, nothing is committed. After that, changes are possible up to Friday 20 November; reply to your confirmation email or message us on WhatsApp.
Christmas Eve, New Year’s Eve and Greek Easter come next, each a complete feast cooked by us and delivered on the day. Their menus open here after Thanksgiving. To hold a date now, message us.
A chef cooking in your kitchen on the day, course by course, and the kitchen left as it was found. For the holiday you would rather host than cook.
See the service →Birthdays, showers and anniversaries: the days that are not on any calendar but yours, cooked where you are and served by our team.
See the service →A bigger table, a dietary need, a different date, or a chef to cook and serve at your home: send us a note and we will reply personally.
Thank you. Chef Tasos will personally review it and reply with a secure payment link for your total, usually within 24 hours. Check your email & phone.
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