A Celebration of Thanksgiving

After two long years of pandemic-related closures, we are elated to once again welcome you into our dining room in celebration of Thanksgiving. We are returning to our tradition of three seatings, one at 1:00, followed by 4:00 and 7:00 seating. As usual, this dinner is carefully crafted by hand with ingredients from as close to home as possible. This is as it was in our families and so it will be for yours. We’ve always regarded our ability to share the gift of truly home-cooked food with you for the holidays as a privilege, and we are humbled when you choose to celebrate at our table. 

Dinner is ticketed, simply order as many seats as you would like – there is no limit to party size, but there is a minimum of two per party. Since it is pre-paid, you will come to dinner as you would to the theater. In order to make gratuity work with the ticket, a $15 gratuity for the service staff is included on top of the $75 price per seat for dinner, bringing the total to $90 per person including gratuity.

Thanksgiving dinner will sell out; order your tickets as soon as you are able. TICKETS ARE AVAILABLE HERE

A Celebration of Thanksgiving

Thursday, November 24, 2022  *   Seating 1:00, 3:00, 7:00

Punch (optional, $14 per glass)

Battery Punch—Cognac, gin, loquat shrub, colombard wine, black tea, citrus, mace


Horseradish beer cheese, Hamburg sausage, quince preserves, piccalilli,
bourbon & brown sugar mustard, sourdough rye crackers

Buttermilk rolls, house-cultured butter, Maldon salt

Cauliflower bisque with bread & butter pickle relish and garlic butter croutons

Salad of frisee and herbs with local apples, celery, almonds, Marcoot Creamery Tomme


Deep-fried turkey in the Cajun style, with giblet gravy and cranberry sauce***
onion, apple, and sage stuffing


Toasted Iroquois white corn & acorn tamale, sweet potato, huckleberry, sassafras,

hen of the woods ragu


Crawfish boudin-stuffed rainbow trout, Nostrale rice risotto with tomato confit


Mashed sweet potatoes with brown butter, pepitas, and Caudill’s Sorghum

Skillet-charred Brussels sprouts with sea island benne, lemon, crispy shallots


Pumpkin pie, whipped Kilgus Farmstead cream

Nuremburger elisenlebkuchen to take home