Let Osteria Via Stato take some pressure off your Thanksgiving dinner preparation! Chef David DiGregorio provides some of his favorite side dishes for pick-up, including Roasted Brussels Sprouts with parmesan; Local Butternut Squash with brown butter sage and black pepper bacon; Whipped Yukon Gold Potatoes; Rapini with chili and garlic; and House-made Local Cranberry Relish; in half-pans ($26.95) and whole pans ($49.95). Salads, including Classic Caesar, Seasonal Greens with dried cherries and walnuts are available in half-pans ($43.95) and whole-pans ($80.95); as well as our Chopped Salad in half-pans ($50.95) and whole-pans ($85.95). For dessert whole Chocolate Tart with candied orange and Cheesecake with caramel sauce (both $50). Looking for a unique appertivo? How about House-Made Cranberry Cello (75.00 per bottle)? Orders must be placed by Tuesday, November 21 for pick-up on Wednesday, November 22. Half-pans feed 10 to 15 people, whole pans feed 20 to 25 people. Desserts feed 15 to 20 people.