Thanksgiving

First Course 

Traditional New England Seafood Stew, Corn, Smoked Bacon, Cream, Petite Greens 

Field Green Salad, Belgian Endive, Cranberry Vinaigrette, Spiced Walnuts, Roasted Beets, Goat Cheese, Toasted Pumpkin Seeds 

 Seared Rare Beef, Fresh Horseradish, Capers, Haricot Vert Salad, Truffle Aioli, Micro Celery 

Chicken Liver Mousse, Grilled Ciabatta, Pickled Shallots, Grapes, Mache, Bacon Jam 

Bay Scallop Ceviche, Peppers, Onions, Cucumber, Micro Cilantro 

Artisanal Cheese & Charcuterie Board, Autumn Compote, Toast Points, Marinated Olives, Honey, Pickled Pears 

Second Course 

Oven Roasted Free Range Turkey, Pan Roasted Vegetables, Brioche Stuffing, Cranberry Sauce, Herb Potato Purée, Giblet Gravy 

Roasted Leg of Venison, Creamed Spinach, Potato Gratin, Cherry Venison Jus 

Grilled Prime NY Strip Steak, Wild Mushroom Risotto, Swiss Chard, Caramelized Cippolinis, Bordelaise 

Crispy Local Tilefish, Maple Brussels Sprouts, Potato Gnocchi, Apple Smoked Bacon, Carrots, Red Wine 

Salted Cod Cake, “Stewed” Tomatoes, Haricot Verts, Lobster Mac & Cheese 

Pennsylvania Trout, Fingerlings, Roasted Root Vegetables, Whole Grain Mustard Aioli 

Third Course 

Poached Pear Frangipane Tart, Puff Pastry, Almonds, Caramel, Maple Walnut Ice Cream 

Spiced Pumpkin Cheesecake, Chantilly Cream, Oreo Crumb, Berry Purée

Chocolate Panna Cotta, Espresso Anglaise, Pistachio Ice Cream, Mixed Berries 

Warm Apple Crumb, Caramelized Apples, Streusel, Vanilla Ice Cream

  

Adult Prix Fixe               85

Children Prix Fixe           50

  

Executive Chef     Carl Messick                               Sous Chef     Bill Hennessey