A Special Celebration of Thanksgiving

Of all the holidays we work in the hospitality business, Thanksgiving is a special one that we look forward to each year. It’s a chance for us to share our hospitality on an important family holiday, but even more significantly for us, we can share our gifts with you on this most symbolic of days – our wondrous network of family farms, our passion and commitment for traditional cooking in the most intimate way, straight from the ground to our kitchen to your table. Speaking for myself as a chef, from my earliest memories the simple idea of that first harvest feast in Plymouth in 1621 was the most supreme inspiration – families and friends and complete strangers from different parts of the world coming together to make the best they could from what the land and sea had to offer. It’s such a simple idea, with such grand possibilities.

I can say with confidence that few restaurants will offer a menu of such abundance made in the traditional way – everything from our farms and fishermen as pure, good food waiting for our touch – wild blackberries were made into jelly this summer especially for this menu, special cultures are made in-house to raise the bread, lard is rendered from whole hogs to make pastry, and pickles come from our special recipes at the peak of harvest. Perhaps I don’t say this often enough but I like to think that eating at Big Jones is much like eating was in my great-great grandparents’ farm kitchen in that old farmstead on the Buffalo Trace – we may be all dressed up for the modern day in a world-class city, but when it comes down to it, we’re just cooking good, pure, honest food as it always was – grown and raised by friends and family, and processed and cooked in small batches, here at home, with our own hands. If you’re not cooking at home this Thanksgiving, please join us for a seat at our table. We’d love to share our traditions with you.

Reservations are now being accepted. The day will be booked well in advance, so please call as soon as you can make plans. 773-275-5725

A Celebration of Thanksgiving

November 22, 2012 — 11am—8pm

Relish Tray

Kentucky Beer Cheese, Heirloom Radishes, Olives, & Assorted Housemade Pickles

Home-baked Salt Rising Bread with Sweet Cream Butter and Wild Blackberry Jelly

Choice of Appetizer

Potato Knepfles with Pearl Onions, Rosemary, and Cream

Cajun Pork Boudin Fritters with Spicy Remoulade, Bitter Greens, and Chow-chow

Charleston She-Crab Soup with Henry Moore Corn Madeline

Choice of Entrée

Deep-fried Turkey with Onion Sage Dressing, Giblet Gravy, & Cranberry Sauce

Deviled Slagel Family Farm Sirloin with Garlic Mashed Potatoes & Oyster Sauce

Wood Grilled Snake River Sturgeon with Silver Peas & Bacon

King Trumpet Mushroom & Wild Rice Pie with Horseradish Sauce

Vegetables served family-style

Braised Brussels Sprouts with Parsnips, Stewed Green Beans with Mushrooms, Waldorf Salad

Oyster dressing available upon request, $8

Choice of Dessert

Sweet Potato Pie with Spiced Pecan Granola & Blackstrap Rum Ice Cream

Coconut Cream Cake with Bitter Chocolate Sauce & Pineapple Conserves

Bourbon Bread Pudding with Cinnamon Streusel, Butterscotch, and Vanilla Ice Cream

Forty-eight dollars per person, twenty per person under age twelve