THANKSGIVING 2023

amuse-bouche

chef's compliments & a glass of sparkling wine
 

starter

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 table

and 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.

Happy Thanksgiving from the Litchfield's family to yours