Starters
(à la carte)

Roasted Kabocha Squash Soup
brussel sprout leaves, pumpkin seed oil drizzle
8

Caesar Salad
romaine, herb croutons, shaved parmesan
13

Spice Poached Beet Salad
little gem lettuce, mâche, whipped beet juice, pistachio oil
15

Grilled Shrimp Cocktail
avocado, green mango salad
17

House Made Ricotta Gnudi
kale pesto, golden raisins, pine nuts
16

The Meal
45

Herb Roasted Turkey
brioche stuffing; dried cherries, chestnuts, sausage, & sage, roasted garlic whipped potatoes, roasted autumn vegetables, haricots verts & caramelized pearl onions, cranberry-citrus compote, natural pan gravy

Choice of Dessert

apple crisp; vanilla ice cream
pear upside down cake; vanilla ice cream
chocolate espresso brownie; vanilla ice cream
pumpkin crème brûlée; house made ginger snap cookies
sticky toffee pudding cake

coffee/tea/decaffeinated coffee

turkey substitutes

beef short ribs 47
salmon 46
vegetarian quinoa stuffed delicata squash 41

For Children
25

full turkey dinner

choice of vanilla or chocolate ice cream
milk or soda
(turkey substitutes available)

Jeffrey Kaufman, Executive Chef
Matt Hudson, Baker