The James Beard Award-winning farm-to-table restaurant will have a locally sourced menu available for dine-in with reservation, with salmon and leek chowder, sage-roasted pasture turkey, forest mushroom risotto, double chocolate cranberry pound cake, rice pudding, and more. To drink, there's hot buttered rum, hot chocolate with brandy, and spiced cider. There is also a limited number of Thanksgiving feast boxes available for curbside pickup, which feed four people and come with a charcuterie and artisan cheese board, soup, salad, one of two main courses, and a choice of dessert.

$75 per person. Reservations are required. 

Full menu below.

STARTERS
Relishes of honey-roasted walnuts and hazelnuts with house-made pickles, pumpkin hummus, smoked salmon rillettes, dried fruits and crudités

SOUP
Roasted pumpkin and onion bisque with a sharp cheddar croûte

Applewood-smoked salmon and leek chowder

SALAD
Salad of local autumn greens with toasted hazelnuts, apples and cranberry vinaigrette

MAIN COURSES
Sage-roasted pasture turkey with herb & garlic stuffing, buttermilk-mashed potatoes, cranberry ginger relish and giblet gravy

Risotto of forest mushrooms, leeks & Parmigiano Reggiano with crispy vegetables and a red wine reduction

Honey & cider-glazed loin of pork with yams, braised greens, basmati & wild rice pilaf and quince chutney

Seared pavé of Chinook salmon with roasted brussels sprouts, winter squash, polenta and cider cream

THANKSGIVING DESSERTS
Double Chocolate Cranberry Pound Cake – chocolate pound cake with chocolate chunks & dried cranberries, cranberry sauce, cognac ice cream

Cinnamon Mousse – apple compote, crème Chantilly, gingerbread cookies

Rice Pudding – rice pudding with cranberries & golden raisins, candied almonds, baked apple

Pumpkin Pie – candied pumpkin seeds and maple crème Chantilly

HOLIDAY DRINKS
Hot Chocolate with Brandy

Hot Buttered Rum

Spiced Cider, grown-up style

All Libations $12.50