Thanksgiving Menu

(subject to change)


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


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)


Pecan Pie Bread Pudding with Brown Honey Sugar Sauce

Southern Custard Coconut Cake

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


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.