A Celebration of Thanksgiving

With the nights getting colder 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 cools 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 2016 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, 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 23

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

Relishes

Homemade Port Wine cheese, house-churned sweet cream butter, quince preserves,  fall kimchi, pickled radishes, hot chow, corno di toro pepper jelly

Angel biscuits

Battery Punch: Cognac, gin, loquat shrub, colombard wine, black tea, ginger, laurel

Appetizers

House smoked venison summer sausage, potted duck, sourdough rye crackers, huckleberry conserves, and vinegar slaw***
A dram of cauliflower bisque with bread & butter pickle relish and garlic butter croutons
Salad of Gotham Greens butter lettuce with local apples, celery, almonds, and Marcoot Jersey Creamery tomme

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

Dinner

Deep-fried turkey in the Cajun style, with giblet gravy and cranberry sauce***
Onion, apple, and sage stuffing
Mashed sweet potatoes with brown butter, toasted pumpkin seeds, and Matt Caudill’s sorghum molasses
Skillet-charred Brussels sprouts with sea island benne, shallots, and lemon

Red wine option: Blason Cabernet Franc 2015, Friuli, Italy
White wine option: Royal Tokaji Furmint 2013, Mád, Hungary

Sweets

Pumpkin pie, homemade graham cracker crumble, whipped Kilgus Farmstead cream
House-ground sassafrass & dark chocolate bourbon balls, Missouri pecan macaroons, hickory nut praline truffles

Milk Punch, ca. 1710

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

For reservations, call 773-275-5725