Thanksgiving Day Dinner

RAW BAR

Served on ice with classic mignonette, cocktail sauce, and lemon wedges

 

• Chincoteague Oysters | Choptank Oysters Blue Point Oysters

 

SOUPS

 

• Tomato Bisque: With grilled baguette and fresh herbs 

 

• Butternut Squash Bisque: Smooth and velvety, finished with a touch of cream

 

• Crab Bisque: Rich and creamy, served with grilled baguette

 

SALADS

 

• Chef Salad: Crisp greens, seasonal vegetables, walnuts, and house vinaigrette 

 

• Burrata Salad: Creamy burrata, heirloom tomatoes, basil oil, and aged balsamic

 

VEGETABLE SIDES

 

• Grilled Baby Carrots: whipped ricotta and salsa macha 

 

• Roasted Cauliflower: Tossed in chimichurri. 

 

• Green Bean Casserole: Classic holiday favorite with crispy onions

 

• Baked Potato: With cheddar cheese sauce and chives.

 

• Sweet Potato Purée: Smooth and buttery with a hint of maple

 

• Baked Mac 8 Cheese: Creamy, golden, and topped with a crispy breadcrumb crust.

 

MAIN COURSE

 

• Roasted Turkey with Gravy: Traditional herb-roasted turkey, served with rich pan gravy

 

• Stuffed Turkey Breast: Tender turkey breast filled with savory stuffing 

 

• Grilled Salmon with Beurre Blanc: Delicate and buttery French white wine sauce 

 

• Prime Ribeye: Perfectly seared, finished with a demi-glace reduction

 

DESSERT

​

Pumpkin Flan: Silky pumpkin custard with warm spices 

 

• Beignets: Light and airy, served with homemade caramel sauce 

 

• Pecan Pie: Classic Southern pie with toasted pecans and rich filling