Thanksgiving Menu
(subject to change)
FIRST COURSE
Local Mushroom Bisque (GF) (VG)
Sage Garnish
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 Mashed Potatoes, Pan Gravy, Fresh Cranberry Relish (Gluten Free Available)
(Wine Suggestion: 2019 Jean-Luc Joillot, Passetoutgrain, Burgundy, France)
Prime Rib (GF)*
Truffle Whipped Potatoes, Collards, Au Juś and Horseradish Cream
(Wine suggestion: 2018 Nicolas Badel, Saint-Joseph, Rhone Valley, France)
Seafood Stuffed Flounder
Warm Sweet & Red Potato Salad, Red Onions, Mustard Vinaigrette, Green Beans, Beurre Blanc
(Wine suggestion: 2019 Domaine Paquette, Pouilly Fuisse, 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: 2020 Cordero di Montezemolo, Barbera d’Alba, 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)
FOR THE HATCHLINGS / UNDER 12
Turkey, Mashed Potatoes, Green Beans, Pan Gravy, Cranberry Sauce
$75 per person/$25 per child.
20% gratuity added to final check. +
Wines not included in price
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.
