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Entrée
choice of one
Apple Cider Brined Amish Turkey Dinner
turkey breast, pomme puree, brioche stuffing, apple & cranberry relish, herb gravy
Fall-Spiced Slow Braised Beef
whipped yukon golds, glazed carrots, crispy leeks, pomegranate, port wine jus
Roasted Winter Squash
winter leaves, black garlic, tahini-citrus emulsion, pistachio dukkah
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To Begin
Fresh-Baked Focaccia
black truffle butter
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Dessert
choice of one
Pumpkin Pâte à Choux
pumpkin crémeux, vanilla chantilly, cranberry orange gelée
Fluffy Apple Cheesecake
brown butter, apple compote, salted caramel, graham cracker cookie
Thanksgiving
FOUR-COURSE PRIX FIXE | $85
12 & UNDER $35 | KIDS MENU $15
NOVEMBER 26 | SEATINGS 12 TO 7 PM
Executive Chef Sarah Bobier
V vegetarian | GF gluten-free
Vegan options available. Please ask your server.
22% gratuity will be added to parties of 6 or more. Consumer Advisory: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses. Alert your server if you have special dietary requirements.
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Appetizer
choice of one
Butternut Squash & Apple Bisque
roasted grapes, almond crumble
Autumn Pear Salad
petit greens, roasted pear, crumbled bleu cheese, fig & balsamic dressing
Pan-Seared Crab Cake
jumbo lump crab, creamed corn, chinese mustard vinaigrette
Reserve on OpenTable