CHRISTMAS 2025
Handcrafted by Fire · Limited Preorders Now Open
Every December, we open our kitchen for a limited number of Christmas dinner pick ups, all crafted with the same integrity, patience, and open-fire cooking that define Heirloom Fire. These dishes are designed to bring warmth, ease, and a little holiday magic to your table without spending the entire day in the kitchen.
HOW TO ORDER
All Christmas orders are pickup only on December 23rd from 12 PM – 4 PM at Heirloom Fire, 2089 State Rd, Richmond, MA. Quantities are limited.”
To reserve your order:
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Browse the offerings below.
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Click Contact Us or reply through the contact form.
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Share your selections (main, sides, dessert, add-ons).
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We’ll send you an invoice and confirm your pickup.
MAIN COURSES
Available à la carte or included in the Holiday Table Bundle. Each entrée serves 4–6 guests.
Hearth-Roasted Beef Sirloin with Juniper, Rosemary & Charred Citrus Jus
$185
Slow-roasted over hardwood embers, crusted with crushed juniper, rosemary, black pepper, and sea salt. Finished with a glossy jus made from charred orange, beef stock, and winter herbs.
Salt-Baked Steelhead Trout with Fennel Pollen & Lemon Oil
$185
A whole side of steelhead gently roasted inside a salt crust, yielding unbelievably tender flesh. Served with fennel pollen, cold-pressed lemon oil, and evergreen-scented pickled fennel.
Cider-Braised Pork Belly with Burnt Honey & Bay Leaf
$185
Rich, lacquered pork belly braised in heirloom cider, burnt honey, bay, and winter spices. Served with a reduced cider glaze and crispy crackling.
SEASONAL SIDES
$28 each · or any three for $75 · serves 3–4 guests
Stoneground Polenta with Smoked Mascarpone
Long-cooked heirloom corn polenta enriched with smoked mascarpone and a whisper of spruce ash.
Roasted Winter Roots with Chestnut Brown Butter
A blend of parsnip, celeriac, red kuri squash, and golden beet glazed in chestnut brown butter and thyme.
Charred Broccolini with Lemon–Chili Crisp & Garlic Breadcrumb
Wood-charred broccolini finished with preserved lemon, chili crisp oil, and toasted garlic crumb.
Caramelized Onion & Herb Bread Pudding
Savory winter bread pudding layered with caramelized onions, thyme, rosemary, and a Gruyère custard.
Braised Red Cabbage with Apple, Wine
& Warm Spices
Sweet–tart red cabbage cooked low and slow with apple, red wine, clove, and bay.
Smoked Mushrooms with Madeira
& Winter Herbs
A medley of mushrooms smoked lightly over hardwood, simmered in Madeira with sage and white pepper.
DESSERTS
$28 each · or any three for $75 · serves 3–4 guests
Mulled Wine Poached Pear Tart
Pears poached in red wine, citrus peel, cinnamon, and vanilla, set over almond cream in a buttery tart shell.
Dark Chocolate Babka with Orange Zest
& Spiced Syrup
Rich, plaited babka soaked in a warming spiced syrup with notes of orange, cardamom, and clove.
CHARCUTERIE & APPETIZER BOARDS
Presented on a branded oak charcuterie board, yours to keep.
Each board includes a variety of charcuterie, regional cheeses, house pickles, 1887 sourdough, dried fruits, nuts, and Wild Cranberry Relish.
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Small · Serves 6 · $175
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Large · Serves 12 · $295
THE FORAGER’S PANTRY ADD-ONS
$12–$28 each
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Spruce Tip Syrup
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Smoked Cranberry–Orange Chutney
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Cider Vinegar with Winter Spices
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Pine & Rosemary Salt
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Dark Chocolate Bark with Foraged Nuts
THE HOLIDAY TABLE BUNDLE – $345
(Save $115)
INCLUDES:
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One Main Course
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Any Two Holiday Sides
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One Dessert
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Small Holiday Charcuterie Board
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Pine & Rosemary Salt (Forager’s Pantry)
PACKAGING & PICKUP
Each dish is packed in compostable, oven-safe trays lined with parchment and sealed with the Heirloom Fire label. Ready to heat and serve directly at your table.
Pickup: Tuesday December 23 · 12 PM – 3 PM · 2089 State Rd, Richmond, MA
LIMITED QUANTITIES
Once sold out, no additional orders will be accepted.
Use the Contact Us button to place your preorder or ask questions.