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Thanksgiving 2018

Our offerings for the Thanksgiving Feast

— thanksgiving 2018  — 

 

 

 

 STARTERS

MIXED BABY LETTUCES
Cucumber, Tomato, Champagne Vinaigrette (Veg) (GF)  12 

ENDIVE SALAD
Blue Cheese, Toasted Walnuts, Honeycrisp Apples (Veg) (GF) 13 

LOCAL HUBBARD SQUASH SOUP
Savory Apple Compote, Pumpkin Seeds (Veg) (GF)  10 

WILDHIVE POLENTA
Wild Mushroom Ragu (Veg) (GF)  13 

COD CAKES
Saffron, Baby Greens, Caper Remoulade 14

FIVE SPICE DUCK SPRING ROLL
Sweet Chili Sauce, Red Cabbage Slaw  14 

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  33  Child’s (12 and under) Portion 22

 PAN SEARED HALIBUT
Sautéed Spinach, Roasted Carrots, Parsnip Puree  (GF) 38

GRILLED NEW YORK STRIP 
Roasted Garlic Mashed Potatoes, Haricot Verts, Red Wine Demi-Glace, Steakhouse Mushrooms (GF) 39

 LOCAL SQUASH RISOTTO 
Grana Padano, Pumpkin Seeds (Veg) (GF)  29

Inform your server of any food allergies.  No substitutions, please.— Desserts — 
12

 

 

 

No Substitutions Please

Please inform your server of any food allergies you may have.

 

Executive Chef Jonathan Pratt