THANKSGIVING 2023

(subject to change)

FIRST COURSE

Local Candy Roaster Bisque (GF) (VG)

Warm Apple Cranberry Spinach & Kale Salad (GF) (VG)
Kale & Spinach, Goat Cheese, Local Apples, Toasted Pepitas, Cranberry Dressing

SECOND COURSE

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

(Wine Suggestion: Jean Luc Jolliot “Passetoutgrain” Gamay/Pinot Noir, Burgundy, France)

 

Slow Cooked Short Ribs (GF)*
Creamy Roasted Corn Grits, Collard Greens, Truffle Braising Juś

(Wine Suggestion: Ridge Zinfandel, Three Valleys, Sonoma County, California)

 

Seafood Stuffed Flounder
Warm Sweet & Red Potato Green Beans Salad, Red Onions, Mustard Vinaigrette, Beurre Blanc

(Wine Suggestion: Domaine Paquete, Chardonnay, St. Veran, Burgundy, France)

 

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

(Wine Suggestion: 2021 Cordero Di Montezemolo, Barbera, Barbera d’Alba, Piedmont,Italy)

THIRD COURSE

Pecan Pie Bread Pudding with Brown Honey Sugar Sauce

Southern Custard Coconut Cake

Chocolate Cake with Berry Jam & Coconut Milk Ganache (V)

Hand-Crafted Ice Cream – Seasonal Flavors

FOR THE HATCHLINGS / UNDER 12

Turkey, Potatoes, Green Beans, Pan Gravy, Cranberry Sauce

$75 per person/$25 per child.
20% gratuity added to final check. +
Wines not included in price

 

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.