Thanksgiving Menu

(subject to change)

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, Crispy Onions, Collard Greens, Herb Dressing, Mashed Potatoes, Pan Gravy, Cranberry Sauce.
(Wine Director’s Suggested Pairing: 2015 Jean-Luc Joillot, Gamay | Pinot Noir – Passetoutgrain, France)

Prime Rib (GF)
Truffle Whipped Potatoes, Succotash, Au Jús, 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, Peanut 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: 2016 Portvino, Barbera – Piedmont, Italy)

THIRD COURSE

Crack Pie
(Wine Director’s Suggested Pairing: Cider & Tokji)

Southern Custard Coconut Cake
(Wine Director’s Suggested Pairing: Kiwi Milk Punch)

Chocolate Pudding (GF)
(Wine Director’s Suggested Pairing: Maro Montenegro)

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.