Thanksgiving Menu

FIRST COURSE

Sweet Potato Bisque (GF)
Sage Garnish

Roasted Beet Salad (GF)
Goat Cheese, Local Apple, Toasted Pumpkin Seeds

SECOND COURSE

Sage Brined Smoked Joyce Farms Turkey
Creamy Green Bean, Collard Greens, Herb Dressing, Buttery Mashed Potatoes, Pan Gravy, Fresh Cranberry Relish
(Wine Director’s suggested pairing: 2017 Domaine des Terres Dorées, Gamay – Beaujolais, France)

Prime Rib (GF)
Truffle Whipped Potatoes, Succotash, Au Jus and Horseradish Cream
(Wine Director’s suggested pairing: 2012 James Creek, Cabernet Sauvignon – Napa Valley)

North Carolina Sunburst Trout (GF)
Sweet Potato, Cranberry and Green Bean Salad, Peanuts, Red wine Vinaigrette, Romesco
(Wine Director’s suggested pairing: 2017 Pascal Jolivet, Sauvignon Blanc – Sancerre, France)

Goat Cheese Corn Pie (GF) (VG)
Roasted Corn, Goat Cheese, Pecan Crust, Mushroom Tomato Relish, Sautéed Greens
(Wine Director’s suggested pairing: 2015 Portvino, Barbera – Piedmont, Italy)

THIRD COURSE

Apple Cobbler

Southern Custard Coconut Cake

Chocolate Cake (GF)

FOR THE HATCHLINGS / UNDER 12

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

Gluten Free Traditional Thanksgiving Available 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.

There is a 20% auto gratuity on all checks.