Thanksgiving 2014
Available Thanksgiving Day, 2 pm – 7 pm
$65 per person for three courses – $90 w/ wine pairing ∞ $35 – Children 12 and under for three courses
(tax, gratuity, for the table dishes and beverages are additional)


Join us on the patio for a pre-Thanksgiving Oyster Roast with Chef Gray and his family. We will be grilling oysters from 4 – 7 pm.

 

FIRST COURSE

Bounty Hill Parsnip and Leek Chowder (V)

Sauteed Lobster Mushrooms, Burgundy Poached Pear, Parsnip Chips

Toasted Couscous and Golden Beet Salad (V)

Caramelized Kabocha Squash, Spiced Pumpkin Seeds, Local Purslane

21 Day Dry Aged Beef Carpaccio

Grilled Oyster Mushrooms, Arugula Salad, Preserved White Truffle Emulsion

Path Valley Pumpkin and Sheep’s Ricotta Agnolotti

Slow Cooked Arrowhead Cabbage, Sage Parmesan Butter, Amaretto Powder

Buttercup and Lolarosa Salad (V)

Grilled Walla Walla Onions, Forbidden Apple, Red Wine Hazelnut Vinaigrette

 

MAIN COURSE

Maple Bourbon Glazed Boneless Quail

Valle d’Aosta Style Grits, Turnip Greens, Green Tomato “Chow Chow”

Traditional Roasted Amish Country Turkey

Chestnut-Housemade Sausage Stuffing, Sizzled String Beans, Cranberry Mostarda

Buttermilk Brined Eastern Shore Pork Rack

Red Lentil “Cassoulet”, Cider Braised Beet Tops, Sweet Potato Crisps

Butternut Squash Risotto with Israeli Couscous (V)

Agrodolce Pear Onions, Cashew Parmesan, Grilled Gem Lettuce

Roasted Spaghetti Squash Noodles (V)

Chanterelle Bolognese, Brussels Petals, Red Wine Sauce

Thyme Roasted Delaware Rockfish Filet 

Russian Fingerling Potatoes, Celery Root Fondue, Preserved Lemon-Hazelnut Gremolata

Pan Seared Barnegat Light Diver Scallops

Heirloom Bean Ragout, Napa Cabbage, Lobster Consume

Bacon Wrapped Cervena Venison Medallions

Spiced Sweet Potatoes, Jewish Table Root Vegetables, Black Truffle Jus

 

SWEET COURSE

Spiced Bourbon Pumpkin Tart

Candied Pecans, Vanilla Pastry Cream, Cinnamon Gelato

Bittersweet Chocolate Torte (GF)

Pear Cremeux, Spiced Rum Caramel, Cocoa Nib Tuile

Warm Hawaiian Coconut Cake (V)

Banana Compote, Coconut Sorbet, Sweet Plantain Chips

Vanilla Bean Panna Cotta

Caramelized Quince, Lemon Poppy Seeds Meringue, Candied Mint

Blood Orange Milk Chocolate Cake

Candied Grapefruit, Tangerine Sorbet, Citrus Tuile

 

FOR THE TABLE

Truffled Risotto Fritters    10

Sweet Garlic-Lemon Creme Fraiche, Panko Crumbs

Caramelized Brussels Sprout Petals     8

Maple Sherry Gastrique, Golden Raisins

Rosemary Roasted Potatoes (V)   8

Garlic Confit, Maldon Sea Salt, Fines Herbs

“Sizzled” String Beans (V)   9

Red Pepper, Toasted Cashews, Thai Basil

 

 

(V) Vegan   (GF) Gluten Free

* Menu is subject to change based on availability from our local farmers*