A Feast to Remember: Thanksgiving Dinner 11/17-11/22

Friday, 11/17 through Wednesday, 11/22. Dine in and carryout available. Closed Thanksgiving Day.

As the season of gratitude arrives, we’re excited to present a bountiful Thanksgiving feast! While we take a break on Thanksgiving Day, we’ve prepared a special harvest menu leading up to the holiday that pays homage to the flavors of the season, featuring locally sourced, fresh ingredients. Come, gather with us, and savor the Thanksgiving season. 

As a reminder, we have whole cakes and pies available for carryout as well! 




With Suggested Pairings

Tequila Tempted & Baked Oysters, Jalapeño Mignonette (Don Fulano Reposado with a Big Rock, Jalisco Mexico)

Chicharron. Buttermilk Fried Leek, Crispy Pork Skin, Thai Chili Salt

 Pepper Encrusted Ivy City Lox, McClintock Reserve Gin, Szechwan Pepper Corn Oil (Willm Pinot Blanc, Alsace France)

Veal Tortellini, Chantrelle, Pedro Ximénez Sherry Cream  (Château La Roche, Syrah Blend Roussillon France)

Pork Newton: Mesquite-Charred & Shaved Pork Tenderloin, Fig & Sweet Onion Reduction, Maple Glazed Batard (Archery Summit Pinot Noir, Dundee Hills, OR)

New Orleans Style BBQ Shrimp (Red Eye Hazy IPA Black Flag, Columbia, MD)



Pear & Frisée 

Bibb & Blue

Crab & Avocado, Dijon & Fresh Horseradish Cream 

Spinach Salad



With Suggested Pairings

Pumpkin Brown Ale: Cinnamon Crème Fraiche (Märzen Oktoberfest, Barrel-Aged, Brown Ale)

Pasta Faggioli: Tuscan White Beans, Escarole, Fall Dried Herbs (Penner Ash Reisling, Newberg, OR)



With Suggested Pairings

Vegan: Roasted White Asparagus, Pumpkin Cream; Add Prosciutto for a non-vegan option (Penner Ash Reisling, Newberg, OR)

Pear and Ricotta Sacchetti: Add Jumbo Lump Crab to make it extra yummy (Unshackled Chardonnay, Prisoner Wine Co., CA)

 Pasta ai Fruitti di Mare: PEI Mussels, Manila Clams, Garlic Herb Butter, Fresh Pasta (Sager & Verdier Sancerre, Loire, France)

Butter Nut Squash Ravioli, Toasted Walnut, Brown Butter, Sage (Willm Pinot Blanc, Alsace France)

Crab & Roasted Corn Stuffed Virginia Flounder: Roasted Corn Burre Blanc (Shafer Red Shoulder Ranch Chardonnay, Napa Valley, CA)

Crispy Skin Arctic Char: Honey-Bourbon Broth, Fava Bean, House-Cured Bacon (Elo Monastrell, Spain 95 pts. WA)

Chicken Milanese: Breaded Chicken, Lemon Basil Butter Sauce, Tomatoes, Linguini (Pale Ale or Wheat Beer) 

Balsamic-Glazed Cornish Game Hen: Cranberry Ginger Cornbread, Green Bean Casserole (Campo Al Mare, Super Tuscan, Bolgheri Italy)

Bison Burger: 8oz. of “Bowtie Farms” Davidsonville Bison, House Made Pickles, Lettuce, Tomato, Onion, Toasted Challah Bun, French Fries (CDP Brewing Selects)

Pistachio-Encrusted Wild Boar Chops: Red Currant Port Reduction, Farrow (Kistler Pinot Noir, Sonoma Coast, Sonoma, CA)

Braised Wagyu Short Rib: Garlic Spinach, Truffle Mashed Potatoes (Paul Hobbs Cross Barn Cabernet Sauvignon or High N’ Wicked Kentucky Whiskey Campfire) 

Bistro Steak: 12 oz. Prime New York Strip, French Fries, House Salad (Salvestrin Dr. Crane Vineyard Cabernet, Napa Valley)



Green Bean Casserole: Smoked Gouda, Brûléed 

Potatoes Au Gratin

Truffle & Triple Cream Brie Mashed Potatoes

Fried Brussels



With Suggested Pairings

Toasted Pumpkin Walnut Bread, Chantilly Cream 

Pumpkin Cheesecake (Irish Coffee High and Wicked Rye)

 Napolean (Expresso Martini)

Pumpkin Spiced Latté Tort

Toasted Almond & Honey Crisp Tort, Calvados Cream (Local Honey Hot Toddy, Bees Knees, Caffo Amaretto)

Walnut Float: Wet Walnut & Bourbon Caramel Gelato: Sassafras, Green Tea Essence (Bakers 7 Neat, Cantera Negra Café)



Cranberry Orange Negroni, McClintock Reserve Gin

Bees Knees, Barr Hill, Local Honey 

Local Honey Crisp Hot Toddy, Calvados 

Breckenridge Rum Cask Old Fashioned

Spanish Coffee