The Pickled Beet rolls out customizable Thanksgiving menu

The Miami-based culinary services company has launched An Elevated Thanksgiving, American Harvest Menu for the 2026 holiday season, with orders due before Nov. 16. The a la carte menu is built for drop-off catering and targets clients who want a chef-crafted holiday meal that fits dietary needs and food preferences.

Why it matters: - The Pickled Beet is pitching a stress-free holiday option for clients who want restaurant-level Thanksgiving food without cooking at home. - The menu is customizable for dietary and lifestyle needs, including allergy-sensitive dining. - The offering is aimed at drop-off holiday catering, with a minimum of four servings required per item.

What happened: - The Pickled Beet launched An Elevated Thanksgiving, American Harvest Menu on Oct. 8, 2026. - The Miami-based gourmet chef and culinary services company says the seasonal menu is designed to create a unique holiday dining experience. - Orders must be placed before Nov. 16 by phone at 305-388-3536 or by email at customerservice@thepickledbeet.com. - The full menu is available in this PDF.

The details: - Executive Chef Jean Amengual Triebe created the menu. - Triebe is described as Michelin-trained and experienced in world-class fine dining. - The menu uses organic, premium and locally sourced ingredients. - Canapés include Crispy Turkey Croquettes and Butternut Squash Tartlets. - The first course includes Autumn Burrata and Roasted Pumpkin Velouté Soup. - The main course features Organic Whole Turkey with a lavender bouquet. - Side dishes include Rosemary & Brioche Stuffing and Cranberry & Blood Orange Relish. - Dessert includes Bourbon Pecan Sticky Toffee Pudding. - Elizabeth Willard, founder and CEO of The Pickled Beet, said the goal is to remove holiday planning stress and help clients focus on time with friends and family. - The company’s dedicated Celiac-safe kitchen is in Miami. - Service areas include Miami-Dade, Broward and Palm Beach counties.

Between the lines: - The menu fits The Pickled Beet’s broader business model of highly customized meal service, from personal weekly meals to private chef experiences and catered travel dining. - The emphasis on organic ingredients and specialized diet protocols signals a premium audience that expects both convenience and medical or lifestyle-specific accommodations. - The holiday launch also reinforces the company’s positioning as a luxury provider rather than a standard catering operation.

What's next: - Clients can place orders through Nov. 16 for holiday delivery or drop-off catering. - The Pickled Beet is likely to use the seasonal menu to drive holiday demand across its South Florida service area. - The company’s Miami kitchen and regional coverage position it to handle local holiday orders at scale.

The bottom line: - The Pickled Beet is turning Thanksgiving into a customizable, chef-driven catering package for South Florida clients who want a premium holiday meal without the kitchen work.