Thanksgiving

Beginnings

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

Entrée

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

*or*

Toasted Iroquois white corn & acorn tamale, sweet potato, huckleberry, sassafras, hen of the woods ragu

*or*

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

Sides

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

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

Dessert

Pumpkin pie, whipped Kilgus Farmstead cream

Nuremburger elisenlebkuchen to take home