We’re changing things around and starting our new dinner menu at the end of the week because it’s our…
Thanksgiving Leftovers Menu!
It’s the first time we’ve done a Thanksgiving menu, so we’re all pretty excited. And what’s the best part of Thanksgiving? The leftovers! This menu will end on December 5, so it’s one week only!
It starts with a sautéed Brussels Leaf Salad. Hiding beneath a mound of garlicky Brussels sprout leaves are toasted pepitas, roasted Brussels sprouts, mint, parsley and a bit of labneh finished with a lemon vinaigrette.
Next up is the star of the menu, a whole delicata squash stuffed with cornbread and king oyster mushroom stuffing. It’s then given a nice hot oil bath until it’s super crispy and then sliced. We have all different sizes of the squash so don’t be surprised if you order for four people and you get a single 40lb state fair winning gourd. We recommend drowning it in our super mushroomy black mushroom gravy.
The stuffed squash comes with a beet and whipped goat cheese trifle, the creamiest of creamy mashed potatoes, drenched in a sweet pea crème, green beans served mac and cheese style, and the cutest little roll ever with cranberry butter.
Finally, our pastry chef, Rachel, decided that she was against pies this year so instead she made the most decadent Chocolate and Mushroom Cookiepie. Is it a cookie? Is it a tiny pie? Try one and decide for yourself. All we know is that it’s delicious.
