TABLE
Every holiday deserves a table that feels extraordinary. At Wild Fork, you will find more than 700 products — from meats and seafood to sides, desserts, and more — plus all the seasonal favorites to make it complete. From timeless roasts that honor tradition to ready-to-heat sides and sweet finishes, everything is made to bring ease and joy to your celebrations, with everyday prices that fit every table and the peak freshness of our blast-freezing process to ensure every festive gathering is remembered long after the table is cleared.
BEEF & ROASTS
TURKEY & POULTRY PORK SPECIALTY MEATS SEAFOOD SIDES & SAUCES DESSERTS GET THE RECIPES!
BEEF & ROASTS
Savor the buttery marbling of Wagyu, the bold flavor of ribeyes, and the succulence of slow-roasted lamb or venison, all carefully prepared to impress every guest.
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USDA Prime Beef Whole Peeled Tenderloin
Mushroom & Truffle Beef Tenderloin Roast
Bone-In Beef Ribeye Roast USDA Choice Black Angus Beef Ribeye Roast Wild Fork Reserve Boneless Ribeye Roast Prime Bone-In Beef Ribeye Roast
Bone-In Beef Ribeye Roast with Garlic and Herb Crust
• 1 Bone-In Beef Ribeye Roast, thawed
• 1/3 cup Light Olive Oil
• 1 Tbsp WFF Granulated Garlic
• WFF Coarse Sea Salt, to taste
• WFF Freshly Ground Black Pepercorns, to taste
• 2 Tbsp Finely Chopped Fresh Rosemary Leaves
• 2 Tbsp Finely Chopped Fresh Thyme Leaves
• 2 Tbsp Butter
1. Preheat oven to 400°F.
2. In a small bowl, mix olive oil, herbs, and granulated garlic. Season with salt and pepper.
3. In a large pan, heat butter over medium-high. Season roast with Salt and Black Pepper. Sear on all sides until nicely browned.
4. Transfer to a roasting pan. Spread herb mixture on top and sides of roast.
5. Lower the temperature to 350°F and cook for 40-45 minutes or an instant-read thermometer inserted into the center reads 125°F-130°F for medium-rare*.
* Let rest 15 minutes before slicing. *USDA recommends cooking beef to a minimum internal temperature of 145°F
Mushroom Duxelle:
• 2 Tbsp Butter
• 3 lb Fresh Mushrooms
• ½ cup Shallots, chopped
• ¼ cup Cognac or Brandy
• 4 oz. Duck, Goose or Chicken Liver Pâté
• ¼ cup Breadcrumbs
• 2 Tbsp Fresh Parsley, chopped
For Duxelle: In a food processor, finely chop the mushrooms. Melt butter over medium heat and sauté the shallots for 1-2 minutes. Add chopped mushrooms and cognac. Cook until dry, about 20 to 25 minutes. Add salt and pepper. Bring the mixture to room temperature; add the pâté, parsley, bread crumbs and mix. Set aside to cool.
USDA Prime Beef
Tomahawk Steak
Traditional Ribeye Roast
• 1 Boneless Beef Ribeye Roast, thawed
• About 2 tsp WFF Freshly Ground Black Peppercorns, to taste
1. Preheat oven to 400°F.
2. In order to get the beef to cook evenly– tie it up and make it as uniform in shape as possible. Simply cinch the meat in two-inch intervals with kitchen twine to secure it.
3. In a large pan, heat butter over medium-high. Season roast with Coarse Sea Salt and Black Pepper. Sear on all sides until nicely browned. Transfer to a roasting pan.
• About 3 tsp Coarse Sea Salt, to taste
• ¼ cup Butter
4. Lower the temperature to 350°F and cook for 40-45 minutes or an instant-read thermometer inserted in center reads 125°F-130°F for medium rare. Let rest 15 minutes before slicing.
5. Sprinkle salt and pepper, to taste
GET THE RECIPES!
GIFT CARDS
Not sure what will surprise them most? A Wild Fork Gift Card lets them choose from 700+ products, from everyday essentials to show-stopping holiday roasts. Flexible, thoughtful, and always appreciated, it’s the gift that makes every table their own.
PRIME PARCEL - $60/BUNDLE
Includes one of each of the following:
• USDA Prime Boneless Beef Ribeye Steak (12 oz)
• USDA Prime Boneless Beef New York Strip Steak (12 oz)
• USDA Prime Boneless Outside Skirt Steak Prime
OCEAN INDULGENCE - $60/BUNDLE
Includes one of each of the following:
• Super Lump Crab Cakes
• Bay Scallops
• Skinless Atlantic Salmon Portions
• North Atlantic Lobster Tails - 7oz
TURKEY & POULTRY
A holiday classic or a fresh twist, our poultry collection ranges from traditional turkeys to tender duck and Cornish hens, giving you the perfect way to make the table your own.
Roast Duck with Potatoes and Figs
• 1 Whole (PEKIN) Duck, wing tips trimmed and excess neck skin
• 1 ½ Tbsp Coarse Sea Salt
• ½ tsp Ground Black Pepper, to taste
• 2 Leeks, trimmed to the white part and cut into 2” pieces
• 1 Large Onion, peeled and cut into large chunks
• 1 Small Bunch Fresh Thyme Sprigs
Garnishes:
• 10-12 fresh Black Mission Figs, cut in half, or dried figs soaked in some water overnight
• 12-16 oz. Baby Yukon Potatoes, cut in half
• Additional sprigs of Thyme
1. Heat oven to 425°F. Pat duck dry, score the skin, season with salt & pepper.
2. Stuff cavity with leeks, onion & thyme. Roast breast-side down for 45 min, then breast-up for 30–40 min until golden. Reserve ¼ cup of fat.
3. Add potatoes to pan, coat with juices, season. Roast it for 30–40 min until crisp.
Fully Cooked TurkeyButterball
Whole Sasso Chicken
ABF Air-Chilled Cornish Game Hens
Boneless Turkey BreastButterball Bone-In Turkey Breast - Butterball
Citrus & Herb Roasted Turkey
• 1 Whole Turkey
• 2 Oranges, quartered
• 1 White Onion, quartered
• 2 Lemons, quartered
• 8 Sprigs Rosemary, divided
• 8 Sprigs Oregano, divided
• 8 Sprigs Sage, divided
• 8 Tbsp Unsalted Butter, room temperature, divided
• 1 Tbsp Olive Oil
• 1 ½ tsp Sea Salt
• 1 ½ tsp Black Pepper, freshly ground
• 8 cup Chicken Broth, divided
• 1/3 cup All-Purpose Flour
1. Heat oven to 400°F. Stuff cavity with citrus, onion and herbs.
2. Mix butter, oil, salt, pepper; rub under and over skin.
3. Roast 20 min covered with foil. Add 4 cups broth + herbs, roast 40 min.
4. Lower oven to 350°F, remove the foil. Add 1 cup of broth; roast 2.5 hours until thermometer reads 175°F.
5. Rest turkey (half the cook time).
6. Strain drippings, skim fat. In pan, melt butter, whisk flour for 1 min.
7. Add broth mixture, boil, then simmer 5 min until thick.
8. Carve turkey, serve with gravy, citrus and herbs.
Marinated Boneless, Skinless Turkey Tenderloin Homestyle Dinner
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Organic Bone-In Turkey Breast (4-8 lb) Organic Whole TurkeyPlainville
Garlic Whole Chicken Organic Boneless Turkey Breast Roast (2-3 lb)
Herb Roasted Turkey Breast with Gravy
• 1 Boneless Skin-On Turkey Breast
• 2 Bunches Fresh Sage
• 6 Sprigs Fresh Thyme
• 2 Sprigs Fresh Rosemary
• 2 Heads of Garlic, cut in half
• ½ cup Salted Butter, softened
• Kosher Salt & Black Pepper, as needed Gravy
• ¼ cup Salted Butter
• 6 Tbsp All-Purpose Flour
• 4 cup Chicken Stock
• Kosher Salt, as needed
Cook in Bag Whole Roaster Chicken
1. Preheat oven to 325°F, rack on lowest level.
2. Loosen skin, rub butter under & over. Season with salt & pepper.
3. Place on tray with garlic & herbs. Roast for 1 hour.
4. Baste and roast for 30 min more. Keep basting every 10 min until the breast reaches 170°F.
5. Rest under foil.
6. For gravy: melt butter in pan, whisk in flour until brown. Add broth & pan juices, whisk smooth. Season with salt.
7. Slice the turkey. Serve it with gravy.
Garlic Herb Chicken Breast
Rosemary
Pasture Raised Whole Chicken
Aromatic Roast Turkey with Bourbon Peppercorn Gravy
• (12-14 lb) Whole Young Turkey, thawed
• Coarse Sea Salt, to taste
• WFF Bourbon Peppercorn sauce 2 (12 fl. oz.)
• WFF Coarse Sea Salt, to taste
• WFF Freshly Ground Black Peppercorns, to taste For Turkey:
• 8 oz. Butter, room temperature For Seasoning:
• 2 Medium Onions, cut in large dice
• 6 Fresh Garlic Cloves
• 1 Tbsp WFF Granulated Garlic
1. Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry. Prepare seasoning. Place all ingredients of the seasoning in a blender and blend until mixed. Place turkey in a large bowl or large plastic bag and season the turkey with seasoning blend making sure to evenly distribute throughout cavities and skin.
2. Cover and marinate for 24 to 48 hours in the refrigerator. Place all ingredients for Bouquet Garni in cheesecloth, tie with butcher’s twine.
3. Preheat oven to 350°F. Adjust oven rack to lowest position. Remove turkey from the marinade and place in a roasting pan. Place bouquet garnish inside cavity. Tuck wings under turkey and tie both legs with butcher twine. Pour reserved marinade over turkey. Sprinkle additional salt and pepper.
• ¼ cup White Vinegar
• ¼ cup Light Olive Oil
• 1 Tbsp WFF Oregano For Aromatic Bouquet Garnish:
• 5 Sprigs Fresh Rosemary
• ½ Medium Onion
• 4 Fresh Garlic Cloves (whole)
• ½ Fresh Orange
• Butcher’s Twine And Cheesecloth For Gravy:
• 2 cups Chicken Broth
• 2 Tbsp All- Purpose Flour
4. Cover with aluminum foil and roast for 90 minutes.
5. Uncover and baste with 4 oz. of butter. Continue roasting approximately for 2 hours or until internal temperature registers 160°F*, basting every hour with additional butter and pan juices. Larger turkeys will require more roasting time.
6. Remove turkey from roasting pan and place on a platter. Cover with foil and let rest for 15-20 minutes.
7. Prepare the gravy by scraping the pan juices with a whisk. Add flour and whisk in the chicken broth and Bourbon Peppercorn sauce. Heat in a medium saucepan before serving.
*USDA recommends cooking poultry to a minimum internal temperature of 165°F
PORK
Glazed, roasted, or carved at the center of the table, pork brings a savory richness that feels at once familiar and festive.
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1. In a small bowl, mix herbs for pork: rosemary, thyme salt, pepper, and mustard.
2. Using paper towels, pat rib rack dry and rub seasoning mix all over the meat portion of the rack. Cover with plastic wrap and refrigerate until ready to roast. (Pork Rib Rack can marinate for up to 24 hours for a better flavor).
3. Preheat oven to 400°F. Adjust oven rack to middle position.
4. Place a roasting rack inside an 18” x 13” baking pan. Remove pork roast from refrigerator and place in the roasting rack. Drizzle surface with olive oil
5. Roast Rack of pork for 1 hour, or until pork reaches and internal temperature of 135°F for mediumrare or 140°F* for medium. Remove pork from roasting pan, cover with aluminum foil and let rest for 15 minutes.
*USDA recommends cooking pork to a minimum internal temperature of 145°F SHOP ONLINE OR IN-STORE SCAN
Shoulder Blade Roast
Frenched Pork Rib Rack
Suckling
Tamarind
Pork Butt with Hasselback Sweet Potatoes
• 1 Pork Butt
• WFF Black Peppercorn, to taste
• 2 Onions, thinly slided
• ¾ cup tamarind paste, 8 oz. jar
• 4 cup Water
• 4 Large Sweet Potatoes, sliced hasselback
• 2 Tbsp Olive Oil
• Fresh Thyme Leaves, to taste
1. Heat oven to 325°F. Rub pork in tamarind paste. Place seasoned pork butt in Dutch oven with 3 cups water. Top with onions, add 2 cups water, cover. Bake 2 hours.
2. Uncover, add 2 cups of water, cover again; cook 1.5–2 hours until fork-tender. Shred with forks, mix with juices.
3. Heat oven to 400°F. Slice potatoes 2/3 through in thin cuts. Drizzle with olive oil, thyme, salt & pepper.
4. Roast 45–60 min until tender.
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Boneless Pork Butt Roast Mojo
Boneless Berkshire Pork Picanha
Iberico Pork Boneless Shoulder Plate Pork Berkshire NY Roast
SCAN HERE
Berkshire Ham with Pineapple Glaze & Chutney
• 1 Berkshire Ham
• WFF Coarse Sea Salt, to taste
• ½ cup WFF Chopped Onion
• 2-3 Cubes Dorot Ginger
• ½ Tbsp WFF Calypso Jerk Rub Seasoning
• 1 cup Water
• ½ cup Light Brown Sugar
• 2 cup Pineapple Juice
• 1/4 cup Rum
• 1/4 cup Molasses
1. Heat oven to 325°F. Bake ham covered 45 min.
2. Glaze: Simmer ingredients until thickened; cool. Brush on ham, bake 15 min until caramelized. Slice.
Chutney*:
• 1 Pineapple, Green, diced
• 1 Red Pepper, diced + 2 Green Peppers, diced
• ¼ cup Olive Oil
• 2 cup Brown Sugar
• 1 cup White Vinegar
• 2 Cinnamon Sticks
• 3 Tbsp Molasses
* Chutney can be prepared up to one week prior and kept in the refrigerator.
3. Chutney: Sauté onions and peppers in oil. Add pineapple and remaining ingredients; simmer for 30–35 min. Let cool. Serve with ham (keeps 1 month refrigerated).
GET THE RECIPES!
Bone-In Berkshire Spiral Ham
EFFORTLESS ENTERTAINING, WILD FORK STYLE.
The beauty of the holidays is found in the table you share. With Wild Fork, entertaining feels effortless yet refined — ready-to-serve appetizers like chilled shrimp cocktail and golden empanadas, show-stopping mains from prime rib to golden turkey and glazed ham, and sides and sauces that taste beautifully homemade. With every detail considered, your table becomes a place for connection, leaving you free to savor the moments that matter most.
Baby Golden Potatoes in Olive Oil
Rotisserie Potatoes with Garlic & Herb
Mashed Sweet Potato Crumble
Garlic Mashed Potatoes
Cheesy Broccoli & Cauliflower
Lobster Mac & Cheese
Restaurant Green Beans
Morel Mushroom Sauce
Bearnaise Sauce
USDA Prime Boneless Beef Tenderloin
Butterball Brined Whole Turkey
SHOP ONLINE OR IN-STORE SCAN HERE
SPECIALTY MEATS
For those looking beyond the expected, our Wild Finds — like venison, lamb, and rabbit — invite a spirit of adventure to every holiday menu.
Boneless Lamb Leg Roast
Grass Fed Boneless Mini Leg Lamb Roast
Frenched Lamb Rib Rack Lamb Shanks
Garlic Rosemary Whole Lamb Rack
Bone-In Whole Lamb Leg
American Lamb 8 Bone Rib Rack
Venison Frenched Rib Rack
Elk Medallions
Roast Leg of Lamb with Rosemary and Garlic Glaze
• Bone-in Lamb Whole Leg, thawed
• ¼ cup WFF Freshly Ground Black Peppercorns
• ¼ cup WFF Lavender Rosemary Salt
• 2 Tbsp WFF Coarse Sea Salt
• ¼ cup Olive Oil
• 10-12 Large Rosemary Sprigs
• 4 Whole Garlic Bulbs, cut in half horizontally
• Olive Oil
• Kitchen Twine
1. Heat oven to 350°F. Rub lamb with oil, season with lavender rosemary salt, sea salt & pepper. Tie with twine, tucking in rosemary sprigs. Place on baking sheet.
2. Wrap garlic bulbs with oil & salt in foil; place beside lamb. Roast for 45 min.
3. Unwrap garlic, roast both ~30 min more, until lamb is 125–130°F (medium-rare)*. Rest 10 min.
4. Remove twine & rosemary; serve with roasted garlic.
*USDA recommends cooking lamb to an internal temperature of 145°F
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Duck Legs
Whole Duck
Whole Young Goose
Whole Quails
Fully Cooked Duck Leg Confit
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Rabbit and Pork Sausage with White Wine
Venison Tenderloin
Pate with Truffles 7oz
Wild Boar and Cranberry Sausage
Whole Pheasant
Whole Capon
Duck Breast
Whole Quails
Pre-seasoned Quail
Duck with Brussels & Maple-Cider Gastrique
• 2 Boneless Duck Breasts, thawed
• Sea Salt And Freshly Ground WFF Black Peppercorns, to taste
• ¼ cup Maple Syrup
• ¼ cup Apple Cider Vinegar
• 8 oz Fresh Brussels Sprouts, cut into quarters
• 3 Tbsp Olive Oil
• ½ cup Candied Pecans
1. Pat duck dry, score skin, season.
2. Sear skin-side down 4 min, flip, cook 5–6 min to 125–130°F. Rest under foil.
3. Sauté brussels in duck fat until charred; add pecans then remove from pan.
4. Deglaze pan with vinegar for 15 sec, add maple syrup, reduce 1 min. Season.
5. Slice duck, drizzle sauce, serve with brussels & pecans.
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Sweet Asian Boneless Duck Breast
Cajun Style Boneless Duck Breast
Bison Chuck Roast
Honey Orange Boneless Duck Breast
Whole Duck
SEAFOOD
From delicate fillets to shellfish worth celebrating, our seafood selection offers the kind of freshness and variety that elevates both intimate festive dinners and grand holiday feasts.
16-24
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Roasted Salmon with Pine Nuts & Herbs
• 1 Whole Salmon (~2 lb, skin-on)
• 2 tsp Each Kosher Salt & Paprika
• 2 tsp Cumin, and ½ tsp Black Pepper
• Olive Oil
Topping
• ¼ cup Each of Pine Nuts, Olive Oil, Currants, Capers (with brine)
• 2 cup Diced Celery + Celery Leaves (garnish)
• 1/3 cup Chopped Green Olives
• ¼ cup Parsley, and 2 tsp Oregano
• ¼ tsp Turmeric
• 1 Lemon (zest and juice)
1. Preheat oven to medium-high heat (400° F).
2. In a small bowl, mix salt, pepper, paprika and cumin.
3. Sprinkle salmon with olive oil and seasoning rub. Place on a baking tray lined with parchment or baking sheets.
4. Roast for 15-20 minutes or until desired doneness. Cover with foil and keep warm.
5. Topping: While salmon is in the oven, place a frying pan over medium heat. Add olive oil. When sizzling, add diced celery and sauté until wilted. Add pine nuts and sauté until slightly golden. Remove from heat, place sautéed ingredients in a bowl and add the rest of the ingredients. Toss and let cool to room temperature. Serve over roasted salmon.
oz Jumbo Lobster Tails
Salmon Pinwheel with Crab Florentine Stuffing
8-Up Snow Crab Clusters
King Crab Legs
Sockeye Salmon Whole Fillet
IS FRESHER®
Blast-freezing minimizes crystallization
Use only what you need for less waste
Keeps flavors fresh for longer
Seals in vitamins & minerals
Safe handling guaranteed from farm to table
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Snow Crab Cocktail Claws (1 lb) Bag
Super Lump Crab Cakes
Skinless Chilean Sea Bass
North Atlantic Lobster Tails
Fully Cooked Cocktail Shrimp Ring
Head-on Shell-on Argentine Red Shrimp
Skin-On Whole Atlantic Salmon
10/20 Sea Scallops
Fully Cooked Octopus Tentacles
Peruvian Bay Scallops
Atlantic Lobster Tails with Chardonnay & Garlic Butter
• 2 Lobster Tails, thawed
• WFF Black Peppercorn, to taste
• WFF Coarse Sea Salt, to taste
• WFF Frozen Garlic. 4 Cubes
• 2 Tbsp Extra Virgin Olive Oil
• 2 tsp Lemon Juice
• ¼ cup Chardonnay Wine
• 1 oz Unsalted Butter, room temperature
• 2 Tbsp Chopped Parsley
1. Using a sharp knife, cut the lobster tails in half lengthwise. Season with salt and pepper.
2. Heat olive oil in a medium sized pan over medium-high heat. Place lobster tails meat side down and cook for 1.5 minutes or until slightly golden.
3. Turn the tails to the other side, add garlic, lemon juice and wine. Cook for two minutes until some liquid evaporates. Add butter and parsley and serve.
SHOP ONLINE OR IN-STORE SCAN HERE
Tail-on Black Tiger Shrimp
SIDES & SAUCES
Bright seasonal produce, hearty potatoes, and flavorful sauces add the finishing touch that transforms a meal into a complete holiday feast.
Baby Golden Potatoes in Olive Oil
Rotisserie Potatoes with Garlic & Herb
Mashed Sweet Potato Crumble
Garlic Mashed Potatoes
Broccoli & Cheese Gratin
Lobster Mac & Cheese
Creamy Risotto
Restaurant Green Beans
Morel Mushroom Sauce
Lemon Butter Sauce
Bearnaise Sauce
DESSERTS
From flaky pastries to creamy cakes and artisan breads, our desserts deliver bakery-fresh indulgence that feels homemade yet requires no effort at all.
Basque Burnt Cheesecake
New York Cheesecake
French Macarons
Classic Apple Pie
Blueberries
Blackberries
FROM OUR STORE TO YOUR CELEBRATION.
Every holiday table tells a story, and we’re honored to be part of yours. Whether it’s a grand feast or an intimate gathering, our promise remains the same: quality, flavor, and ease, all at a value you’ll love. Thank you for inviting Wild Fork into your season of celebration.
Visit us in-store, online, or on our app and let the joy of great food carry you through the year ahead.
Baby Golden Potatoes in Olive Oil
Rotisserie Potatoes with Garlic & Herb
Mashed Sweet Potato Crumble
Garlic Mashed Potatoes
Cheesy Broccoli & Cauliflower
Lobster Mac & Cheese
Restaurant Green Beans
Lemon Butter Sauce
Bearnaise Sauce
USDA Prime Boneless Beef Tenderloin
USDA Prime Bone-In Beef Ribeye roast
Atlantic Whole Salmon
