Thanksgiving

November 24, 2016

First Course

Butternut squash soup with sage risotto croquette
Fall salad of baby kale and arugula with shaved pears, pomegranate, Manchego cheese, toasted hazelnuts and hazelnut vinaigrette

Main Course

Choice of one per guest

Slow roasted Cider brined turkey with sage gravy
Slow roasted Prime rib with red wine reduction
Hawaiian Snapper with farmer’s market apple vinaigrette

Sides

Haricot vert with crispy shallots
Buttermilk Mashed potato
Corn bread stuffing
Cranberry-ginger sauce

Dessert

Choice of one per guest

Pumpkin cheese cake
Fall fruit cobbler with whipped crème fraiche

$60

(tax & gratuity not included)

Hours

  • Monday: 11:30 AM — 9:00 PM
  • Tuesday: 11:30 AM — 9:00 PM
  • Wednesday: 11:30 AM — 9:00 PM
  • Thursday: 11:30 AM — 9:00 PM
  • Friday: 11:30 AM — 10:00 PM
  • Saturday: 11:30 AM — 10:00 PM
  • Sunday: 10:30 AM — 9:00 PM