THANKSGIVING 2023
amuse-bouche
chef's compliments & a glass of sparkling winestarter
choice of:harvest salad
local field greens, apple, delicata squash, cornbread croutons, chèvre, candied pecan,
autumn herb vinaigrette
roasted squash soup
charred butternut, brown butter, smoked marcona almonds, sage
gourmet mac
four cheese sauce, bacon, charred broccolini, herb crust
entrée
choice of:in-house ham
northern bean cassoulet, brussels sprouts, pork belly sausage, honey mustard glaze
organic diestel turkey breast
apple-sage dressing, green bean, maple roasted yam, roasted garlic mashed potato,
orange-cranberry relish, giblet gravy
pan roasted trout*
wild rice pilaf, chestnuts, brussels sprouts, maple-jalapeño marmalade
cedar river prime rib*
roasted garlic mashed potato, grilled asparagus, baby onion, pepper mélange demi-glace
+ maine lobster tail 34
+ gulf shrimp 18
+ blue cheese butter 4
DESSERT
fresh baked cookie & treat plate for the tableand choice of:
house made pumpkin pie
vanilla bean whipped cream, spiced pumpkin seeds
warm bread pudding
sautéed harvest apples, caramel ice cream
maker's mark chocolate pecan cake
bittersweet chocolate sauce, mint chocolate chip ice cream
Adam Dunton | Chef de Cuisine *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.