‘Tis the season to be jolly! Anticipation is building for the upcoming holiday celebrations, and we’ve curated special dinner and brunch menus to add an extra dash of flavor to your moments in the days leading up to Christmas. While we’ll take a break on Christmas Day, we invite you to savor the season’s flavors with us. You can choose to dine in and soak up the holiday vibes, or if you prefer a cozy celebration at home, our special menu items are available for convenient carry-out. Join us in making this holiday season special and memorable. Reserve your table today and let us be your destination for a festive and flavorful Thyme for Cheer! Dine in or carry out.
DINNER:
Thursday, December 21st, and Friday, December 22nd, from 4 PM – Close.
Saturday, December 23rd, and Sunday, December 24th, from 3 PM – Close.
BRUNCH:
Saturday, December 23rd, and Sunday, December 24th, from 10:30 AM – 2 PM.
CHRISTMAS EVE DINNER MENU
APPETIZERS
Seared Jumbo Sea Scallops: Melted Green Apple Yuzu Sorbet, Crème Fraiche, Caviar
Penner-Ash Viognier
Shrimp Toast: Lobster Butter Fried Challah
Japanese Whiskey High Ball or Sake
Rabbit Sausage Brawt: Brioche, Whole Grain Dijon, Fried Vidalia Onions
Ayinger Bavarian Pilsner
Broccoli Gratin: Tillamook Cheddar
Leirana Albariño
Pizza: Duck Confit, Shiitake, Crispy Garlic, Mizuna
Allagash White or Sapporo
SOUPS
Steak House Onion Soup: Shaved Prime Beef, French Roast Coffee, Garlic Crisp & Val d’Aostana
Whole Hog Espresso Stout
Cream of Crab
Pedro Ximénez Sherry
ENTREES
Venison Sirloin: Port Wine & Blueberry Reduction, Winter Root Vegetable Farrow,
Mully’s Doppel Gorgon Doppelbock
Surf ‘n Turf: Chargrilled Prime Petite Filet Mignon, ½ Cold Water Lobster Tail 4 oz. or 8 oz.
Clos Des Menuts St. Emilion, Bordeaux, France
Miso Marinated Black Cod: House-Cured Bacon, Fava Beans
Zind-Humbrecht “Rotenberg” Pinot Gris, Alsace, France
Roasted Goose: Corn Bread Stuffing, Pan Gravy
Paul Hobbs Pinot Noir Russian River, Sonoma California
Fusilli Primavera: Herb de Provence, Roasted Root Vegetable, Tomato, Charred Eggplant Ratatouille
Archery Summit Pinot Noir, Dundee Hills, Oregon
Veal Rib Roast: Shiitake Miso Jus
Muga Gran Reserva, Tempranillo, Rioja Spain
Pear and Ricotta Sacchetti: Jumbo Lump MD Crab, Brandy, Basil Prosciutto Cream
Zind Humbrecht “Rotenberg” Pinot Gris. Alsace Franch 2017
10 oz. Prime Filet Mignon: Au Gratin Potatoes,
Crossbarn Cabernet by Paul Hobbs Sonoma California
Broccoli Rabe Ravioli: Oven-Dried Starburst Cherry Tomato, Basil, Crispy Garlic, Butter
Sager & Verdier Sancerre, Loire Valley, France
DESSERTS
Tiramisu
Grand Marnier Crème Brûlée
Napoleon
CHRISTMAS EVE BRUNCH MENU
APPETIZERS
Seared Jumbo Sea Scallops: Melted Green Apple Yuzu Sorbet, Crème Fraiche, Caviar
Shrimp Toast: Lobster Butter Fried Challah
Rabbit Sausage Brawt: Brioche, Whole Grain Dijon, Fried Vidalia Onions
Broccoli Gratin: Tillamook Cheddar
Pizza: Duck Confit, Shiitake, Crispy Garlic, Mizuna
SOUPS
Steak House Onion Soup: Shaved Prime Beef, French Roast Coffee, Garlic Crisp & Val d’Aostana
Cream of Crab
BREAKFAST
Hunters Breakfast: Grilled Rabbit Sausage, Petite Venison Sirloin, Grilled Portabella Mushroom, Duck Eggs (any style), Hashbrowns
Lobster Florentine Omelet: Sauteed Baby Spinach, Cold Water Lobster, Aged Manchego Cheese
Duck Cutters Omelet: Duck Confit, Oyster Mushrooms, Brie
Western Omelet: Ham, Peppers, Onions, Cheddar
Chicken & Biscuits with Country Gravy
Steak & Eggs: Petit Filet Mignon, Eggs (any style)
Everything Bagel & Lox
Pesto & Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam, Eggs (any style)
Eggs Benedict
ENTREES
Miso Marinated Black Cod: House-Cured Bacon, Fava Beans
Zind-Humbrecht “Rotenberg” Pinot Gris, Alsace, France
Roasted Goose: Corn Bread Stuffing, Pan Gravy
Paul Hobbs Pinot Noir Russian River, Sonoma California
Fusilli Primavera: Herb de Provence, Roasted Root Vegetable, Tomato, Charred Eggplant Ratatouille
Archery Summit Pinot Noir, Dundee Hills, Oregon
Pear and Ricotta Sacchetti: Jumbo Lump MD Crab, Brandy, Basil Prosciutto Cream
Zind Humbrecht “Rotenberg” Pinot Gris. Alsace Franch 2017
Surf ‘n Turf: Chargrilled Prime Petite Filet Mignon, ½ Cold Water Lobster Tail 4 oz. or 8 oz.
Clos Des Menuts St. Emilion, Bordeaux, France
Broccoli Rabe Ravioli: Oven-Dried Starburst Cherry Tomato, Basil, Crispy Garlic, Butter
Sager & Verdier Sancerre, Loire Valley, France