Thanksgiving 2017
Our offerings for the Thanksgiving Feast
— thanksgiving 2017 —
— Starters —
Mixed Baby Lettuces 12 GF Vegetarian
Cucumber, Tomato Confit, Champagne Vinaigrette
Roasted Beet Salad 13 GF Vegetarian
Cashel Blue Cheese, Baby Spinach, Spiced Pecans
Local Red Hubbard Squash Soup 10 GF Vegetarian
Savory Apple Compote, Pumpkin Seeds
Lobster Bisque 15
Maine Lobster, Tarragon Crème Fraiche
Wild Hive Polenta 13 GF Vegetarian
Wild Mushroom Ragu
Cod Cakes 14
Saffron, Baby Greens, Caper Remoulade
Five Spice Duck Spring Roll 14
Sweet Chili Sauce, Red Cabbage Slaw
— Entrées —
Free Range Turkey Stuffed Turkey
We separate and braise the legs and thighs, pull the meat and blend with fresh herbs, stuff back into the breast with some braising jus and roast.
Mashed Potatoes, Glazed Sweet Potatoes,
Sausage Apple Stuffing, French Green Beans,
Roasted Brussels Sprouts, Creamed Pearl Onions,
Cranberry Relish, Maple Baked Acorn Squash, Natural Turkey Gravy
32/Child’s (12 and under) Portion 22
Pan Seared Halibut GF
Sauteed Spinach, Roasted Carrots, Parsnip Puree
38
Grilled New York Strip 39 GF
Roasted Garlic Mashed Potatoes, Haricot Verts,
Red Wine Demi-glace
Local Squash Risotto GF vegetarian
Grana Padano, Pumpkin Seeds
29
— Desserts —
12
Classic Pecan Pie
Whipped Cream, Candied Pecans
Pumpkin Cheesecake
Graham Cracker Crust, Whipped Cream
Vanilla Bean Crème Brulée
Hazelnut Layer Cake
Chocolate and Hazelnut Buttercreams
Hazelnut Genoise Cake
Flourless Chocolate Cake
Our Ice Cream
7
Vanilla ~ Chocolate~ Maple
Pistachio ~ Malt
Sorbet
Thai Coconut
No Substitutions Please
Please inform your server of any food allergies you may have.
Executive Chef March Walker