thanksgiving menu.

november 23, 3-8pm

first course.  (choose one)

butternut squash bisque, toasted pepitas, apple cider reduction (V) (GF)
2014 d’arenberg viognier-marsanne mclaren vale the hermit crab   — 12

blue crab mac & cheese, gruyere, panko gremolata
2015 treana chardonnay central coast    — 12

bacon-wrapped medjool dates, confit walnuts, balsamic glaze (GF)
2014 valsanzo toro damalisco    — 11

mesclun salad, heirloom tomatoes, chipotle pesto dressing, piñon, shaved manchego (V) (GF)
2017 villa maria sauvignon blanc marlborough private bin    — 10

second course.  (choose one)

roasted turkey breast, sage-sausage dressing, house made cranberry sauce, country gravy
2014 st. hallett shiraz barossa faith   — 10

poached atlantic salmon, parsnip purée, wild mushroom ragout, charred cipollini onions (GF)
2015 casas del bosque pinot noir valle de casablanca reserva    — 12

green zucchini “pasta”, truffled yellow squash purée, roasted cherry tomatoes, parmesan, crispy artichoke hearts (V) (GF)
2015 domaine vetriccie île de beauté   — 9

grilled pork chop, red bliss mashed potatoes, peas & carrots, house made apple butter (GF)
2015 dr. hermann mosel qba riesling   — 12

dessert.  (choose one)

house made apple pie, cheddar pastry, bacon jam
tea.o.graphy sandia rose    — 4

pumpkin pot de crème, ginger snap streusel, nutmeg chantilly
tea.o.graphy ginger spice    — 4

chocolate cake, chocolate raspberry frosting, candied beet (V)
red rock roasters espresso macchiato   — 3

* tax & gratuity not included.


executive pastry chef - Colleen Medley      
executive chef - Wilks Medley

*from the medley garden
(V) - vegetarian   (GF) - gluten free