Annual Oyster Roast

Join us on the Patio before your Thanksgiving Dinner to enjoy grilled local oysters and grilled oyster mushrooms for our plant based guests.
It's a family tradition, it's lots of fun and it's complimentary from Chef Todd & Ellen Gray.


First Course

Middleburg Chestnuts and Porcini Mushroom Soup (PB)
Medjool Dates, Brussels Sprouts Petals, Caramelized Onions

Baby Leek and Root Vegetable Gratin (PB)
Herb Breadcrumbs, Spiced Sweet Potato Purée,
Miso Roasted Celery Root

Brûléed Black Mission Figs and Radicchio Salad (PB)
Créole Mustard Vinaigrette, Pickled Red Onions, Candied Walnuts 

Hazelnut Crusted Maine Diver Scallops
Chanterelle Mushrooms, Braised Butter Beans, Carrot Ginger Purée 

Egg Yolk Fettuccine with Braised Rabbit
Mustard Greens in Brown Butter, Shaved Parmesan Reggiano

Grilled Boneless Plantation Quail
Date Honey, Bulgur Wheat, Saffron Almond Coulis  

Main Course 

Tempura of Butternut Squash & Cauliflower (PB)
Sherry Cider Glaze, Hawaiian Coconut, Toasted Cashews 

Housemade Bucatini Pasta (PB)
Smoked Wild Mushroom Bolognese, Poblano Peppers,
Shaved Cashew Cheese 

Mushroom and Sweet Potato Pierogi (PB)
Roasted Spaghetti Squash, Toasted Walnuts, Fennel Pesto

Cider-Beer Brined Pennsylvania Turkey
Sausage & Chestnut Stuffing, Haricots Verts, Cranberry Chutney

Pan Roasted Filet of Grouper
Truffled White Bean Puree, Roasted Parsnips, Forest Mushrooms
Harissa and Yogurt Marinated Lamb Shoulder
Tahini Grits, Braised Baby Carrots, Fennel Tops


Bittersweet Flourless Chocolate Cake
Pistachio Cookie Crumble, Vanilla Bean Gelato, Bruleed Figs

Granny Smith Apple and Almond Cake
Cardamom Zabaglione, Pumpkin Seed Streusel,
Spiced Pumpkin Gelato

Vanilla Poached Pear (PB)
Candied Hazelnuts, Spiced Caramel, Short Bread Cookie

Equinox Maple Pecan Pie (PB)
Graham Cracker Crust, Salted Candied Pecans, Quince Sorbet


(PB) Plant Based

Three-Course Thanksgiving Dinner - $75

*Menu items are subject to change based on availability from local vendors*