A 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. 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


Kentucky Beer Cheese, Heirloom Radishes, Olives, House Pickles: Preserved Quine, Stolzfus Watermelon Rind, Genesis Cucumbers, Sour Gherkins

Bread Service

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

choice of Soup

Navy Pea Soup with Potato Knefles, Pearl Onions, and Crispy Sage

Cajun Beef and Collard Green Gumbo with Crackling and Delta Rice

Benne Oyster Stew with Tasso, Garlic Toast, and Frisee Salad

choice of Entrée

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

Cornbread-stuffed Rushing Waters Trout with Speckled Butterbeans and Bacon

Sauerkraut and Rutabaga Pie with Horseradish Cream

Tidewater Crab Cakes with Acorn Squash Puree and Curry Sauce

vegetables, served family-style

Cast Iron-Charred Brussels Sprouts with Shallots, Stewed Green Beans with Mushrooms, Sugarcane-glazed sweet potatoes

choice of Dessert

Coconut Cream Cake with Bitter Chocolate Sauce & Satsuma Conserves

Bourbon Bread Pudding with Cinnamon Streusel, Homemade Apple Butter,
and Vanilla Bean Ice Cream

Sweet Potato Pie with Spiced Pecan Granola & Cinnamon Ice Cream


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