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Thanksgiving Day

First Course 

Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Micro Herbs 

Market Green Salad, Belgian Endive, Cranberry Vinaigrette, Toasted Walnuts, Candied Pumpkin, Point Reyes Blue

Yellowfin Tuna Tartare, Shaved Fennel, Pickled Daikon, Cucumber Sorbet, Breakfast Radish 

Loch Duart Smoked Salmon Rillette, Pickled Red Onion, Pumpernickel, Salmon Caviar, Caper Vinaigrette, Mache 

Rare Seared Beef, Haricot Vert Salad, Crispy Polenta Croutons, Shaved Truffle, Mache, Aged Balsamic 

Second Course

Ebberly Farms Free Range Turkey Breast, Pan Roasted Vegetables, Stuffing, Cranberry, Potato Puree, Giblet Gravy 

Roasted Leg of Venison, Roasted Root Vegetable Ragout, Potato Gnocchi, Kale, Roasted Game Jus 

Grilled Prime Sirloin, Herbed Potato Puree, Baby Carrots, Haricot Verts, Red Wine Roasted Shallot Jus

Day Boat Scallops, Parsnip Puree, Brussels Sprouts, Apple Smoked Bacon, Black Trumpets, Pomegranate Gastrique

Pan Roasted Golden Tilefish, Roasted Potatoes, Spiced Carrot Puree, Spaghetti Squash, Chanterelles, Cider Nage

Third Course

Roasted Apple Bread Pudding, Vanilla Caramel, Walnut Maple Ice Cream 

Pumpkin Mousse, Puff Pastry, Mixed Berries, Whipped Cream

Fall Spiced Crème Brulee, Gingersnap Biscotti

Chocolate Panna Cotta, Toasted Hazelnut Ice Cream, Berry Puree, Cocoa Nibs

PSI Cheese Plate, Toast Points, Pear Chutney, Honey Roasted Almonds 

 

Adult Prix Fixe               55

Children Prix Fixe           25

 

Executive Chef     Carl Messick                                Chef de Cuisine     Nick Heishman 

 

  
*tax and gratuity not included