A Celebration of Thanksgiving

With the weather cooling and the harvest underway, we look forward to the coming season and our favorite holiday of the year, Thanksgiving. It takes place during our favorite time of year to cook, and as the weather turns colder we always feel a special warmth in the gift of hospitality, family, and friends. It is indeed a special day, one which always makes us proud to be able to be a part of your celebration.

Thanksgiving 2015 was a warm and convivial day, so we are once again taking reservations for seatings and serving a family-style meal so it feels more like home.

The entire meal will be served family-style to your table and there is no limit to party size this year, reservations will be taken first come, first served. Tables of all sizes are available, so whether you are a couple of friends out for the holiday or an extended family of fifteen, we will welcome you for a special dinner of thanks for the year’s blessings. As always, everything is homemade with local farm produce.

Three seatings are available: 1:00, 4:00, and 7:00. Each meal service will take approximately one and a half hours, allowing time to relax and visit before, during, and after service. In our experience, the afternoon times will fill up the fastest, so call and reserve early if that is your preference. That said, we expect to be sold out weeks in advance, so please make your plans as soon as you are able, we would love to have you!

Reservations are available by telephone only, please call 773-275-5725

Thanksgiving Day, November 24

Fifty-five dollars per person, twenty dollars per child under twelve
Listed beverage pairings optional, twenty dollars per person; full bar available

Seatings at 1:00, 4:00, 7:00

Pickles and sweetmeats

Bread and butter pickles, wax bean sauerbohnen, purple eye stock pea caviar, preserved quince, damson preserves,
house-cultured and whipped honey butter

Hot yeast rolls

Quiot Club punch, ca. 1790


Roasted and pickled beets three ways with homemade cottage cheese, black walnuts, and mustard greens
House smoked venison summer sausage with Abruzzi rye crackers and sauerkraut sauce***
A dram of rutabaga bisque with candied apples and pumpernickel croutons

L. Mawby Brut Blanc de Blanc, Leelenau Peninsula, Michigan


Deep-fried turkey with giblet gravy and cranberry sauce***
Onion, apple, and sage stuffing
Mashed butterball potatoes with brown butter and clabbered cream
Baked sweet potatoes with toasted pumpkin seeds and Caudill’s ‘lasses
Charred Brussels sprouts with pecans, shallots, and brown butter

Red wine option: Blason Cabernet Franc 2014, Friuli, Italy
White wine option: Royal Tokaji Furmint 2014, Mád, Hungary


Squash pie, fresh coconut, vanilla bean ice cream, whipped cream
sassafrass & white chocolate bourbon balls, black walnut macaroons, hickory nut praline truffles

Milk Punch, ca. 1710

***Fish or vegetable option available by reservation, please inform reservationist

For reservations, call 773-275-5725