When: Thu., Nov. 25, 5:30-10 p.m. 2010
Offering a three-course menu with a few modern takes on traditional Thanksgiving fare. A choice of Butternut Squash Soup with duck confit, maple ricotta, and pumpkin seeds, or beets and wilted greens with pork cracklings, honey mustard, and Hook’s cheddar. An option of either smoked heritage turkey with shiitake-cornbread stuffing, bacon braised greens, mascarpone potato puree, and cranberry compote, or mustard glazed grilled ham with truffled sweet potatoes and Brussels sprouts comprise the main course. For dessert, choose between pumpkin cheesecake with maple anglaise and pecan brittle or walnut financier complete with caramel apple compote, apple sorbet and apple brandy sauce.