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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
Natural Gravy
Roasted Brussels Sprouts and Chestnuts
Parker House Rolls
Pumpkin Pie
Apple Pie
Pecan Pie
and more...
 
Click here to order. 

THANKSGIVING COOKING CLASSES

Two dates!
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.
 

Menu
 
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

First Course
Endive and Pear Salad
Candied Walnuts / Roquefort Dressing

Second Course
Pan-Seared Sea Scallops
Celery Root Mousseline / Brussels Sprouts  

Entrée
Flannery’s Prime Rib
Garnet Yam Rosti / Sauce Pèrigueux

or

Butter-Poached Maine Lobster
Black Truffle and Potato Ravioli / Caramelized Shellfish Broth

or

Grilled 38 North Duck Breast
Hunters-Style Duck Sausage / Poached Quince 

Dessert
Saigon Cinnamon Cake
Maple Custard / Blood Orange 

or

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.

First Course

Parmesan Soup
Confit Jidori Egg Yolk, Black Truffle
 
Second Course
Japanese Kanpachi
Osetra Caviar, Seaweed Brioche 
 
Entrée
Almond Wood-Grilled American Wagyu
Wild Mushroom Tart, Sauce Perigueux
or
Sea Scallops Roasted in Salted Butter
Celery Root “Tagliatelle,” White Truffle
or
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
 
Dessert
Pistachio Chiffon Cake
Crème Fraîche, Mandarin-Champagne Sorbet
or
Dark Chocolate Delice
Cassis Jam, Cocoa Nib, Burnt-Caramel Ice Cream


First Seating
Four-course menu $135

Second Seating
Five-course menu, The Pat Tinney Band, Champagne toast $165

Both prices are xclusive of tax and gratuity.


THE VILLAGE PUB GIFT CARDS

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