Thanksgiving Menu

(subject to change)

FIRST COURSE

Sweet Potato Bisque (GF) (VG)
Sage Garnish

Apple Cranberry Farro Salad (GF) (VG)
Spinach, Kale, Farro, Goat Cheese, Local Apple, Toasted Squash Seeds, Cranberry Dressing

SECOND COURSE

Sage Brined Smoked Local Turkey
Creamy Green Beans W/ Crispy Onions, Brussels Sprout & Mushroom Salad, Herb Biscuit Dressing, Buttery Mashed Potatoes, Pan Gravy, Fresh Cranberry Relish (Gluten Free Available)

(Wine Suggestion: Truchard Pinot Noir, Napa Valley)

Prime Rib (GF)*
Truffle Whipped Potatoes, Glazed Baby Carrots & Cipollini Onions, Au Juś and Horseradish Cream

(Wine suggestion: James Creek Cabernet, Napa Valley)

North Carolina Sunburst Trout (GF)
Sweet & Red Potato Salad, Dried Cranberry, Red Onions, Green Beans, Local Peanuts, Red Wine Vinaigrette, Romesco Sunburst Trout Roe

(Wine suggestion: Joseph Phelps Sauvignon Blanc, Napa Valley)

Goat Cheese Corn Pie (GF) (VG)
Roasted Sweet Corn, Goat Cheese, Pecan Crust, Wilted Greens, Truffle, Local Mushrooms & Tomato White Wine Sauce

(Wine suggestion: Joseph Phelps Sauvignon Blanc, Napa Valley)

THIRD COURSE

Pecan Pie Bread Pudding with Bourbon Brown Sugar Carmel

Southern Custard Coconut Cake

Chocolate Cake with Raspberry Jam & Coconut Ganache (GF) (V)

FOR THE HATCHLINGS / UNDER 12

Roast Turkey, Mashed Potatoes, Green Peas, Pan Gravy, Cranberry Sauce

$65 per person/$15 per child.

20% gratuity added to final check.

Chef Mike Reppert worked extensively in Boston, MA before moving to Asheville.
(GF)Gluten Free * Undercooked meats, poultry, seafood, or eggs served raw, undercooked, or cooked to order, contain (or may contain) raw orundercooked ingredients may increase your risk of food borne illness.