First Course
Choose One
Pate en Croute
rabbit, barhi date, hazelnut
Pumpkin Soup
chestnut, gravenstein apple, chive
Winter Squash
quince, castelfranco, marjoram
Second Course
Choose One
Heritage Turkey
carrot, pithivier, brown butter
Lobster Newburg
comté, cognac, sea lettuce
Prime Rib
bloomsdale spinach, pommes duchesse, bordelaise
Third Course
Choose One
Pumpkin Pie
chai chantilly, pepita, maple
Apple Crostata
hazelnut, ginger, cranberry ice cream
Family-Style Sides
Green Bean Casserole
Cranberry Sauce
Truffle Gravy
Sweet Potato Gratin
Rye Stuffing
Executive Chef Jason Pringle & Chef de Cuisine Sean Koenig
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
