THANKSGIVING FEAST TO-GO
From the brining of the turkey to side dishes to dessert, our chefs have your Thanksgiving feast covered. We're here to help with the preparation of the turkey (the actual cooking happens at home), a selection of sides, perfect pies, or the entire meal. Follow the link below which leads to the complete menu and online ordering. We kindly ask that orders be placed by 10 p.m., Wednesday, November 15.
Ready-to-Roast Organic Turkey
Traditional Bread Stuffing
Creamy Mashed Potatoes
Roasted Brussels Sprouts and Chestnuts
Parker House Rolls
Click here to order.
THANKSGIVING COOKING CLASSES
Saturday, November 11, 2017 | 11 a.m. to 2 p.m.
Saturday, November 18, 2017 | 11 a.m. to 2 p.m.
Join us for on of our annual Thanksgiving-inspired cooking classese. Chef John Madriaga will guide you through the step-by-step process on how to cook a luxurious feast. You will learn how to prepare the perfect turkey, as well as some of his favorite sides, such as pumpkin stuffing, and kale and pancetta gratin.
Immediately following instruction, you will enjoy a grand family-style meal featuring the dishes you helped create, paired with a very special selection of wines.
Spiced Molasses-Glazed Classic Roast Turkey
Cinderella Pumpkin and Sausage Stuffing
Delicata Squash with Pearl Barley and Pomegranate
Kale and Pancetta Gratin
Candied Garnet Yams
Brûléed Bourbon-Maple Pumpkin Pie
The price of this experience is $200.
Click here to purchase tickets.
When purchasing tickets, make sure to select your desired date from the drop-down menu.
CHRISTMAS EVE MENU
Endive and Pear Salad
Candied Walnuts / Roquefort Dressing
Pan-Seared Sea Scallops
Celery Root Mousseline / Brussels Sprouts
Flannery’s Prime Rib
Garnet Yam Rosti / Sauce Pèrigueux
Butter-Poached Maine Lobster
Black Truffle and Potato Ravioli / Caramelized Shellfish Broth
Grilled 38 North Duck Breast
Hunters-Style Duck Sausage / Poached Quince
Saigon Cinnamon Cake
Maple Custard / Blood Orange
Bûche de Noël
$130 per person, exclusive of gratuity and tax
New Year's Eve with The Pat Tinney Band
We are offering two seating on New Year's Eve. Join us for our first seating to enjoy a four-course menu. Our second seating includes a performance by The Pat Tinney Band and Champagne toat at midnight.
Confit Jidori Egg Yolk, Black Truffle
Osetra Caviar, Seaweed Brioche
Almond Wood-Grilled American Wagyu
Wild Mushroom Tart, Sauce Perigueux
Sea Scallops Roasted in Salted Butter
Celery Root “Tagliatelle,” White Truffle
Winter Savory Roasted Guinea Hen
Red Wine Braised Leg, Vegetables Grand Mere
Cheese (included in the second seating)
Tête de Moine
Almond Biscotti, Alba White Truffles
Pistachio Chiffon Cake
Crème Fraîche, Mandarin-Champagne Sorbet
Dark Chocolate Delice
Cassis Jam, Cocoa Nib, Burnt-Caramel Ice Cream
Four-course menu $135
Five-course menu, The Pat Tinney Band, Champagne toast $165
Both prices are xclusive of tax and gratuity.