THANKSGIVING DAY DINE-IN DINNER MENU
APPETIZERS
RAW BAR (Market Price)
Oysters and Clams. Varieties change daily.
TWICE COOKED CHICKEN WINGS 16 (GF)
Ten house made wings served with either Buffalo or Korean BBQ sauce, carrots, celery, and blue cheese dressing
SHRIMP COCKTAIL 16 (GF)
Six poached shrimp with home-made cocktail sauce and lemon wedge
CHEESEBOARD 18
Array of 3 local cheeses, butter jam, pickled vegetables, candied pecans, and crackers
SALADS
KALE SALAD 17
Roasted beets, candied pecans, goat cheese and a cranberry vinaigrette
GARDEN SALAD 15 (GF)
Mixed greens, cucumber, tomato, shredded carrots. Choice of house made dressing.
ENTREES
TRADITIONAL TURKEY DINNER 25
Homemade fresh Vermont turkey from Misty Knoll Farm, mashed potatoes, gravy, stuffing, vegetable, and cranberry sauce.
HONEY SALMON 33
Honey glazed salmon filet served with vegetable medley, mashed potatoes, and beet coulis
FILET MIGNON 34
one 8 ounce freshly cut Filet Mignon served at your preferred temperature with mashed potatoes and a vegetable
BUTTERNUT SQUASH RAVIOLI 25
Artisan Fresh ravioli from Durum in Boston served with brown butter sage sauce and grilled bread with truffle butter
DESSERTS
SLICE OF FRESHLY MADE DUTTON'S FARM PUMPKIN OR APPLE PIE 10
THIS MENU IS PREPARED BY EXECUTIVE CHEF MILTON GALARZA
HAND SANITIZERS ARE AVAILABLE FOR YOU THROUGHOUT THE TAVERN.