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.
This Thanksgiving, we will once again be offering three seatings – 1:00, 4:00, and 7:00, however new for 2019 is that we will not be taking reservations, but selling tickets. Our hope is for this to create a more hospitable atmosphere in which you may check in, and enjoy the rest of your meal seamlessly as all details will be ready. For vegetarian or pescatarian accommodations, you will be able to make those selections on the ticket site.
The entire meal will be served family-style to your table and there is no limit to party size, and tickets are sold 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, we go the extra mile, procuring, pickling, preserving, butchering, curing, and baking everything in house, to ensure your dinner is truly one of a kind, not available anywhere else.
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 get your tickets ASAP 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!
Thanksgiving Day, November 28, 2019
Fifty-seven dollars per person, twenty-five dollars per child under twelve (add children during checkout)
Listed beverage pairings optional, twenty-five dollars per person; full bar will be available for purchase during service
Seatings at 1:00, 4:00, 7:00
Horseradish beer cheese, deviled eggs with Choupique caviar, quince preserves, fall kimchi, hot chow, esplette pepper jelly
Angel biscuits with Farmhouse Kitchens butter and Bull’s Bay sea salt
Battery Punch: Cognac, gin, loquat shrub, colombard wine, black tea, ginger, laurel
Venison daube glace, duck liver pate, sourdough rye crackers, huckleberry conserves, and whole grain bourbon honey mustard***
A dram of cauliflower bisque with bread & butter pickle relish and garlic butter croutons
Salad of frisee and herbs with local apples, celery, almonds, and Marcoot Jersey Creamery tomme
L. Mawby Brut Blanc de Blanc, Leelenau Peninsula, Michigan
Deep-fried turkey in the Cajun style, with giblet gravy and cranberry sauce***
Onion, apple, and sage stuffing
Mashed sweet potatoes with brown butter, pepitas, and Matt Caudill’s sorghum molasses
Skillet-charred Brussels sprouts with sea island benne, shallots, and lemon
Red wine option: Lemelson Pinot Noir “Cuvee X” 2015, Willamette Valley, Oregon
White wine option: Leth Gruner Veltliner “Ried Streinegund” 2017, Fels am Wagram, Austria
Pumpkin pie, homemade graham cracker crumble, whipped Kilgus Farmstead cream
Dark chocolate-pecan bourbon balls, peanut & benne brittle, butter mints
Milk Punch, ca. 1710 – Barbados and Jamaican Rhums, mace, citrus, loaf sugar, whey
***Fish or vegetable option available upon request