THANKSGIVING MENU

First Course
 

Bitter Greens and Citrus Salad crispy duck confit, frisée, endive and cranberry vinaigrette

12.

Pumpkin Soup poached hen egg, toasted brioche, baby arugula and Blis maple syrup

11.

Oyster and Applewood Smoked Bacon Gratin braised salsify, Aged Gruyere and brioche croutons

15.

Maine Scallops roasted cauliflower puree, caper berries, golden raisins and brown butter

14.

Sweet Potato Gnocchi toasted walnuts, baby spinach and ricotta salata

13.

Main Course
 

Fresh Ham roasted pineapple and Montgomery cheddar casserole, stewed mustard greens and Blis Bourbon Barrel maple syrup glaze

31.

Braised Beef Short Rib honeyed parsnip puree, citrus glazed baby carrots and horseradish jus

30.

Rack of Lamb Roasted Yukon gold potatoes, rapini, roasted garlic puree and lamb jus

38.

Butter Poached Maine Lobster vanilla scented candied yams, shredded Brussels sprouts and applewood smoked bacon

35.

Traditional Roasted Turkey cornbread and country sausage stuffed leg, buttered and smashed Red Bliss potatoes, crispy buttermilk battered green beans and giblet gravy

30.

Traditional Thanksgiving Dinner
Pumpkin Soup
~or~
Bitter Greens and Citrus Salad
~~~
Roast turkey
~~~
Our Full Selection of Desserts


 

50.

“I invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November as a day of Thanksgiving and praise to our beneficent Father who dwelleth in the heavens.”
-President Abraham Lincoln, October 1863