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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 

— Entrees —                                                                                                                                                                                      

 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