Thanksgiving Menu
- 
			
			
				
HUMMUS
with housemade pita
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Butternut “Fries”
with lemon-parmesan dressing
 - 
			
			
				
shaved BRUSSELS SPROUTS
with olives, almonds, green apple vinaigrette and pecorino
 - 
			
			
				
roasted Beets salad
with ginger, orange, toasted cashews and crispy sunchokes
 - 
			
			
				
CELERY ROOT salad
with asian pear, fennel, candied walnuts and lemon
 - 
			
			
				
TUNA CRUDO
citrus and chilies*
 - 
			
			
				
spice roasted CAULIFLOWER
with fennel, apple and preserved lemon
 - 
			
			
				
Slow roasted HALIBUT
with mushrooms, miso, chiles and herbs
 - 
			
			
				
grilled ARCTIC CHAR
with butternut, brussels sprouts, pumpkin seeds and mint
 - 
			
			
				
TURKEY plate
with roasted turkey, cranberry chutney, roasted root vegetables, stuffing, mashed potatoes and cider gravy
 - 
			
			
				
roasted SHORT RIB
with potato purée and horseradish gremolata
 - 
			
			
				
CHOCOLATE cake
with tangerine sherbet
 - 
			
			
				
Almond Cake
with honey frozen yogurt, grapes and apples
 - 
			
			
				
VANILLA ICE CREAM sundae
pretzels, walnut toffee, chocolate cookie-fudge and meyer lemon
 - 
			
			
				
miso BUTTERNUT SQUASH
with toasted pumpkin seeds and feta
$20
 - 
			
			
				
baked RICOTTA
kabocha squash, chilies, mint and grilled sourdough
$22
 - 
			
			
				
DATE pizza
with mozzarella, bacon, chilies and radicchio
$26
 - 
			
			
				
TURKEY POT PIE
with Apple Cider Gravy and Thyme
$32
 
Join us for Thanksgiving at Loring Place featuring a three course prix fixe menu priced at $160/person which will include signature Loring Place dishes along with traditional Thanksgiving holiday classics. (Please note we will not be offering our a la carte menu on this date.)
Reservations available between 2pm-9pm, CLICK HERE to reserve.CLICK HERE
$160/person Three Course Prix Fixe Menu
Children under 10 years old are excluded from the prix fixe and may order a la carteSnacks for the table
FIRST COURSE - choice of
SECOND COURSE - choice of
DESSERT - choice of
OPTIONAL MENU ADDITIONS
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness