Thanksgiving Feast

Thanksgiving Table — A Shared Seasonal Feast

A refined Thanksgiving menu designed for the center of the table — elevated in technique, generous in spirit.

Opening Bites

Warm Parker House Rolls

Brown butter whipped with thyme honey & flaky sea salt

Delicata Squash & Burrata

Roasted squash, pomegranate, toasted pumpkin seeds, saba drizzle

Cranberry Mostarda

Slow-cooked cranberries, citrus peel, mustard seed, rosemary

(served with aged cheese crisps & charred bread)

The Main Table

Herb-Roasted Heritage Turkey

Dry-brined with sage, thyme & lemon

Finished with turkey jus enriched with roasted garlic & white wine

Porchetta-Style Turkey Thigh Roulade

Fennel, rosemary, garlic, orange zest

Slow-roasted and sliced for the table

Thanksgiving Sides

Brown Butter Whipped Potatoes

Yukon golds, cultured butter, crème fraîche

Finished with chives & flaky salt

Savory Brioche Stuffing

Caramelized onion, leeks, celery leaf

Chestnuts, fresh herbs, turkey stock

Roasted Brussels Sprouts

Pancetta lardons, maple-sherry glaze, black pepper

Charred Green Beans

Toasted almonds, lemon zest, garlic oil

Sweet Potato Gratin

Thin-sliced sweet potato, cream, nutmeg

Finished with a pecan-oat crumble

Sauces & Accents

Classic turkey gravy

Cranberry–port compote

Sage & rosemary oil

Whole-grain mustard butter

Dessert

Pumpkin Custard Tart

Brown butter crust, spiced crème fraîche

Apple & Pear Crostata

Vanilla bean, calvados, flaky pastry

Salted Caramel Pecan Bars

Shortbread base, dark caramel, toasted nuts

Vanilla Bean Whipped Cream

& bourbon caramel sauce

Add-Ons

Fresh shaved black truffle over potatoes

Foie gras–enriched gravy

Chestnut & mushroom vegetarian “stuffing roast”

Autumn salad with chicories, persimmon & hazelnut vinaigrette