THANKSGIVING 2018

Menu

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

Roasted Apple & Kabocha Squash Soup (PB)
Pomegranate Seeds, Spiced Pepitas, Shiitake Mushrooms

Caramelized Hawaiian Hearts of Palm (PB)
Black Garlic Miso Vinaigrette, Smoked Trumpet Mushrooms,
Tempura of Leaves and Stems


Baby Arugula and radicchio Salad with
Rappahannock Asian Pears (PB)
Shaved French Radish, Sherry Vinaigrette, Candied Walnuts 

Dukkah Spiced Barnegat Light Diver Scallops
Parsnip Puree, Sautéed Cipollini, Red Wine Beet Caramel

Egg Yolk Pappardelle with Virginia Chestnuts and Fennel Sausage
Baby Carrots, Rustic Pomodoro, Parmesan Reggiano

Grilled Boneless Plantation Quail
Oven Roasted Radish, Baby Turnips, Buttermilk-Honey Vinaigrette

Main Course 

Tempura of Autumn Vegetables and Cauliflower (PB)
Chieftain Wild Rice, Pomegranate Glaze, Toasted Cashews

Housemade Bucatini Pasta with Beech Mushrooms (PB)
Tomato Confit, Heirloom Carrots, Cashew Cheese

Stuffed Collard Greens with Walnuts & Path Valley Apples (PB)
Native Indian Rice, Caramelized Onions, Tahini Grits

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

Falafel Crusted Grand Banks Swordfish Steak
Roasted Baby Carrots, Edamame Hummus, Lemon Tahini Butter
 
Pomegranate Glazed Pennsylvania Lamb Loin
Chive Soubise, Forest Mushrooms, Northern Neck Sweet Potato

Dessert

Pumpkin Hazelnut Pave'
Layers of Pumpkin Cheesecake and Hazelnut Streusel served with a Cinnamon Mascarpone Gelato

Southern Pecan Tart 
Candied Orange Peel, Vanilla Bourbon Ice Cream, Orange Scented Creme Anglaise

Triple Chocolate "Truffle"
Double Fudge Cake, Milk Chocolate Mousse, Dark Chocolate Ganache

Vegan Apple Spice Cake
Warm Apple Compote, Maple Pecan "Ice Cream", Rum Caramel

Vegan Chocolate Raspberry Layer Cake
Candied Almonds, Coconut Sorbet, Red Raspberry Coulis 

(PB) Plant Based

Three-Course Thanksgiving Dinner - $75

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

 
Oysters 3 Very Contrasty.jpg