For those of you not looking to spend hours in the kitchen cooking Thanksgiving dinner, don’t despair, many Washington restaurants—from Clyde’s to Citronelle—will be open on November 27 and serving special menus and traditional spreads in honor of the holiday.
This will be new chef Daniel Giusti’s first Thanksgiving at the Georgetown institution, and he’s celebrating with a fall-focused, à la carte menu that includes both classic and innovative Thanksgiving dishes as well as a prix-fixe menu.
The prix-fixe spread—$50 per person—begins with either Minnesota-wild-rice soup or endive-and-Gala-apple salad. The entrée is, of course, roast turkey with trimmings. Dessert is a pie sampler, which includes slivers of pumpkin, pecan, and apple pies.
Appetizers on the à la carte menu ($11 to $50) include a Raspberry Point-oyster gratin with braised salsify and house-smoked bacon; Nantucket bay scallops with roasted cauliflower purée; and chestnut gnocchi with roasted porcini mushrooms and Parmigiano-Reggiano.
Main courses ($30 to $38) include maple-glazed ham with roasted pineapple, Montgomery cheddar casserole, and stewed mustard greens; braised beef short rib with honeyed parsnip purée, citrus-glazed baby carrots, and horseradish jus; rack of lamb with a warm salad of scarlet turnips and dried Jonathan apples, baby turnip greens, and lamb jus; and butter-poached Maine lobster with vanilla-scented candied yams, shredded Brussels sprouts, and applewood-smoked bacon.
A trio of traditional pies is available for dessert, as is chocolate-glazed gingerbread cake with crystallized butternut squash and poached Bosc pear; cranberry-tangerine bombe with Riesling-marinated tangerines and a cardamom custard sauce; and a chocolate-espresso trifle with brandy-espresso cream, vanilla custard sauce, and candied lemon zest.
Open noon to 9.
Chef Bertrand Chemel is preparing both a three-course prix-fixe menu ($75; $25 for children) and a six-course tasting menu ($105).
Appetizers for the three-course menu include endive salad with Fourme d’Ambert cheese, mission figs, and port reduction; spiced butternut-squash soup; seared foie gras with apple-vanilla compote and brioche; yellowfin-tuna tartare with black-truffle vinaigrette; wild-pheasant terrine with pickled butternut squash and Muscat-wine gelée; and Maine sea-scallop ceviche.
Main-course options include Maple Lawn Farms turkey breast with wild-mushroom stuffing and sweet potatoes; rib eye with twice-baked potatoes, salsify, and bordelaise sauce; halibut with Yukon-potato purée and braised red cabbage; Nantucket bay scallops with celery root, rutabaga, and brown butter; and gnocchi with black truffles.
The six-course tasting menu begins with a selection of canapés followed by yellowfin-tuna tartare with black-truffle vinaigrette; crispy Maine lobster with cauliflower-and-curried-onion fondue; seared foie gras with apple-vanilla compote; roasted turkey breast with wild-mushroom stuffing and sweet potatoes; Millbrook venison saddle with mission figs, spaetzle, and huckleberry; and a tasting of pumpkin pie.
Open noon to 8.
Enjoy live jazz while dining on chef Bobby Varua’s prix-fixe, three-course dinner ($42). Appetizers include butternut-squash soup with robiola-cheese crostini; tempura ahi-tuna roll with soy caviar and miso; baby-spinach and arugula salad with poached pears and ricotta salata; Maine-lobster crepe with cranberry-apple salad; steamed duck dumplings with cilantro-tapioca pearls; and sweet-and-sour-glazed-quail salad.
For the main course, there’s butter-braised turkey breast and stuffed turkey leg with cranberries, potato purée, and Brussels sprouts; roasted red snapper with a sweet-corn-and-asparagus medley and pico de gallo; stuffed rib eye with roasted potatoes; chestnut ravioli with apple-and-endive salad and cider gastrique; foie-gras-and-black-truffle meatloaf; and cod with mushroom tagliatelle and miso broth.
Desserts include pumpkin cheesecake with cinnamon crème fraîche; vanilla crème brûlée; red velvet cake; gingered carrot cake; and sorbet and berries.
Open 11 to 8.
The DC outpost of Alain Ducasse’s elegant bistro is offering a four-course, prix-fixe menu ($90; $45 for children). For the first course, diners can choose either sunchoke parmentier soup with foie gras parfait or pumpkin velouté with crispy bacon and wild mushrooms.
The second course includes foie gras confit with pineapple chutney; chilled Maine lobster medallions with caviar cream; pasta with pumpkin and fresh ricotta cheese; or mesclun salad with Parmesan and tapenade.
Main courses bring day-boat scallops with cauliflower cream; Angus tenderloin or slow-cooked short ribs with velours sauce; and roasted Amish turkey with stuffing, fall vegetables, giblet gravy, and cranberry sauce.
The meal ends with pecan pie and cream-cheese ice cream; gianduja sablé; milk chocolate with orange zest and marmalade; or an exotic vacherin with mango marmalade, coconut, and passion-fruit emulsion.
Three seatings between 2:30 and 8:30.
This Cleveland Park restaurant’s three-course menu ($40) includes turkey plus a range of other choices. Start with roasted-pumpkin soup with ginger cream; Peekytoe-crab cake with corn salad; smoked-trout-and-potato terrine with horseradish-thyme vinaigrette; spinach-and-frisée salad with warm pancetta dressing and honeyed goat cheese; or roasted root-vegetable salad with orange-scented marshmallows and bleu cheese.
For the main course, roast turkey is available with chestnut stuffing, mashed potatoes, and dried-cranberry gravy. Then there’s roasted milk-fed pig with Savoy cabbage, heirloom-apple purée, and carrots; salmon with green lentils, cilantro purée, and sea beans; grilled beef tenderloin with Vidalia onion, dried-currant relish, and fingerling sweet potatoes; and roasted butternut-squash ravioli with mascarpone and sage.
Desserts include pumpkin-and-mascarpone cheesecake; brioche bread pudding; heirloom-apple-and-dried-blueberry crostata; and flourless chocolate cake with white truffles.
Open noon to 8.
At the new restaurant opened by Chicago-based celebrity chef Art Smith, guests can gather for a three-course, family-style dinner ($45). The spread begins with house-made pickled vegetables, tossed Capitol Hill salad, and deviled eggs. Main courses include turkey, honey-glazed ham, and prime rib, with sides such as traditional and oyster stuffing, buttermilk mashed potatoes, green-bean casserole, cranberry-orange chutney, and macaroni casserole. For dessert, there’s chocolate-pecan pie, apple-pomegranate crisp, and sweet-potato pie.
Open 2:30 to 9.
This Modern French bistro in Old Town is offering a three-course dinner ($49). To start, there’s a choice of a seasonal soup or salad. Main courses include roasted guinea hen with cranberry chutney, sage-chestnut stuffing, sweet-potato gratin, and sautéed greens; Cervena-venison chop with Cognac-pepper sauce, cranberry chutney, celeriac-parsnip purée, wild mushrooms, and organic carrots; and pan-roasted halibut with tarragon-mushroom cream sauce, green lentils, and baby carrots. Vegetarian entrées are available upon request. Pumpkin napoleon, apple strudel and Manjari-chocolate truffle cake are the desserts. A cheese plate is available for a $12 supplement ($5 as a substitute for dessert).
Open 5 to 9:30.
Appetizers ($10.75 to $13.75) include chestnut soup with duck confit; lobster and foie gras torchon with chanterelles and truffle vinaigrette; endive salad with caramelized pears and bleu cheese; heirloom-beet salad with goat cheese; market-vegetable salad; duck-liver parfait; steak tartare; mussels steamed with cider cream; scallop quenelles with lobster cream; duck-liver parfait with poached Seckel pear; and oysters Basquaise with roasted pepper and chorizo.
Roast turkey ($31) is available for the main course; it comes with chestnut stuffing, turkey-leg confit, sweet-potato mousseline, Brussels sprouts, trumpet mushrooms, cranberry compote, and giblet gravy. Other entrées ($24.75 to $36) include horseradish-crusted salmon with braised red cabbage, herb spaetzle, and mustard beurre blanc; potato-wrapped cod with clams and bacon; choucroute garni; sea scallops with pumpkin mousseline; braised lamb shank with flageolet beans and polenta; trout Grenobloise with lemon-caper brown butter; steak frites; risotto with wild mushrooms and roasted pears; and spice-crusted venison with roasted root vegetables and red-currant gastrique.
There are both traditional French desserts—apple tarte Normande, opera cake—as well as pumpkin and pecan pies and the restaurant’s excellent cheese service.
Open noon to 9.
A Thanksgiving lunch buffet ($85; $45 for children) will be available during five seatings from 10:30 to 4. The regular dinner menu will be served at 5:30.
This elegant Indian restaurant’s chef is planning to honor Thanksgiving with tandoori turkey breast and cranberry chutney. The regular menu will be available too, with appetizers ($7 to $12) such as masala crab cake; tandoori scallops; sweet potato chaat; and seekh kebab. From the tandoori oven, there’s shrimp, trout, and chicken chops. Three different types of thali platters are available as well as an extensive list of breads, vegetarian choices, and curries, such as green-chili chicken, lamb vindaloo, seafood curry, and lobster lababdar (main courses are $15 to $32). For dessert, there’s pumpkin cheesecake. There will be live piano music throughout the day.
Open 11:30 to 2 and 5:30 to 10.
This Georgetown restaurant, known for its see-and-be-seen crowd, is offering an Italian take on Thanksgiving ($59; $25 for a separate children's menu). To start, diners will receive a baby-spinach salad with roasted beets, goat cheese, and Parma prosciutto followed by pumpkin gnocchetti with mascarpone and sage. As an entree, guests have a choice between a traditional roasted turkey with cornbread stuffing, truffle-honey-glazed heirloom carrots, and chestnut gravy, or olive-crusted sea bass with broccoli rabe and oven-roasted tomato puree. Dessert is a ginger tuile with pear sorbet and candied ginger, then a warm pumpkin/apple cake with pumpkin ice cream.
Open noon to 9 PM.
Head to this Dupont Circle dining room for a three-course autumn meal with tropical influences ($50). Begin the meal with butternut-squash soup; pear-and-Roquefort salad; pan-fried shrimp with cilantro, habaneros, rum, and lime juice; or foie gras with coconut-challah toast and cranberry jam.
Main courses include braised beef short ribs with smoked-jalapeño collared greens and candied yams; deep-fried or roast turkey with sausage stuffing, green beans, cranberry-cherry compote, and giblet gravy; wild rice with butternut squash, green onions, roast yellow corn, and spinach; and pan-roasted salmon with spinach ravioli, dill, and mustard beurre blanc. Diners can choose four sides from the menu, which include Brussels sprouts; fried plantains; sweet-potato purée; porcini mashed potatoes; truffled-goat-cheese mac ’n’ cheese; sausage stuffing; and collard greens.
On the dessert menu, there’s pear cobbler with yellow-corn biscuits; butternut-squash cupcakes; and pumpkin-and-brown sugar crème brûlée.
Open noon to 6.
A three-course American spread ($65; $20 for children) is offered at this sleek Capitol Hill steakhouse. Appetizers include red-oak-and-Bosc-pear salad with walnuts and Maytag bleu cheese; roasted foie gras with caramelized apples and cornbread; seared sea scallops with braised oxtail and horseradish; a sashimi tasting with kona kampachi, yellowtail, and salmon; grilled Vermont quail with braised bacon and sweet potatoes; and roasted butternut-squash soup with spicy chorizo.
Main courses are turkey with giblet gravy and traditional trimmings; filet mignon with roasted shallots; Kansas City rib eye with onion confit; venison loin with candied orange and cannellini-bean purée; pan-roasted striped bass with cauliflower and an herb salad; and slow-braised short ribs with saffron orzo and gremolata. Every table gets six traditional Thanksgiving sides along with its meals: cranberry-pear relish; bourbon sweet potatoes; haricot verts with Marcona almonds; Yukon Gold potato purée; cornbread-and-sweet sausage stuffing; and orecchiette with smoked pancetta.
Desserts include pumpkin cheesecake; a trio of crème brûlée; peanut-butter-and-chocolate terrine; pear cobbler with ginger ice cream; and a clementine financier with candied citrus.
Open noon to 8, with seatings every two hours.
An extensive three-course menu ($39) is offered at this casual American hangout. To begin the meal, diners can choose from traditional Thanksgiving fare such as butternut-squash soup or more eclectic options such as a tuna-sashimi napoleon. Other appetizers include fried calamari, fried green tomatoes, and four salads.
A roast turkey will be served with sausage-brioche stuffing, buttermilk whipped potatoes; ginger-glazed baby carrots; and Grand Marnier-cranberry chutney. Beyond turkey, there’s lemon-herb-crusted pork; seared day-boat scallops with mushroom risotto and truffle oil; seafood paella; seared duck breast with sweet potatoes, Swiss chard, and duck confit; hanger steak with mushrooms, crispy potatoes, and bleu-cheese butter; and canary-lentil cakes with spinach, yogurt sauce, and mango chutney.
A pumpkin-pie napoleon and maple pot de crème are available for a sweet finish, as is the regular dessert menu.
Open 2 to 8.
The downtown outpost of Geoff Tracy’s creative American saloon is offering both three- ($39) and four-course ($45) Thanksgiving menus with a wide range of choices.
Appetizers feature Gorgonzola-stuffed figs wrapped in prosciutto; asparagus risotto balls with mozzarella; miniature crab cakes; and roasted baby beets with goat cheese. The second course offers a choice of one of five soups—including onion, pumpkin, and mushroom-leek—or salad.
Entrées include turkey with garlic whipped potatoes, baby carrots, haricots verts, brioche stuffing, and rosemary jus; jumbo lump crab cakes with whipped potatoes and garlic spinach; house-made butternut-squash ravioli; Cuban salmon with crispy shrimp, red beans and rice, plantains, and mojito vinaigrette; and beef-tenderloin medallions with oyster-mushroom demi-glace.
Open 2 to 7.
Michel Richard’s four-star Georgetown dining room is preparing an afternoon buffet ($80; $37 for children). The selection of starters will include chestnut soup, poached shrimp, crab coleslaw, Caesar salad, smoked-salmon terrine, and potato salad.
Entrées include turkey, glazed ham, rack of lamb with lamb jus, salmon en croûte with celery sauce, and halibut with saffron sauce. Diners may also choose from a wide selection of sides such as sweet-potato gratin, candied yams, mixed vegetables, baked beans, red-skin mashed potatoes, mushroom stuffing, cranberry sauce, and gratin dauphinois.
For dessert, there’s triple-chocolate mousse, hazlenut-chocolate cake, Michel’s napoleon, raspberry-vanilla eclair, pumpkin pie, fig bar, fruit tarts, and cookies.
Open 2 to 7:30.
Nine locations in DC, Maryland, and Virginia (clydes.com).
All locations of this casual American restaurant are open during their usual hours and are offering their regular menus along with a traditional Thanksgiving meal. The holiday spread includes turkey with whipped potatoes, green beans, sausage-sage stuffing, gravy, and cranberry sauce ($22.95; $12.95 for children). It also comes with a choice of apple, pecan, or pumpkin pie. Looking to escape a little? In the bar area, TVs will stay tuned to football.
Hours and prices vary by location.
Despite its British roots, this Columbia Heights gastropub will offer a three-course, family-style Thanksgiving meal ($25). Guests can begin with either a mug of soup or an arugula salad. All tables then receive roast turkey with cranberry sauce and roast beef with shallot-port jus, plus mashed potatoes, baked sweet potatoes, collard greens, cauliflower, green-bean casserole, and oyster and mushroom-chestnut stuffings. A selection of house-made pies come next. If you’re still hungry, you can order à la carte snacks from the regular menu, such as lemon-stuffed fried olives.
Open 1 to 8.
Tom Power is creating a three-course prix fixe menu ($55; $30 for children under 12) at his quiet Shaw dining room.
To begin, choose from an autumnal pumpkin soup with Gruyère, sage, and nutmeg; blue-crab blintz with chayote slaw; baby greens salad; and seared sea scallops with turnip nage.
For the main course, there’s roast turkey with sausage stuffing, green beans, mashed potatoes, giblet gravy, and cranberry sauce; crispy black grouper with clam sauce; peppered rare tuna with sushi rice and hijiki; and beef strip loin with Lyonnaise potatoes and mustard sauce.
Desserts include a kabocha-squash tart with ginger ice cream; licorice-root crème brûlée; Michel’s chocolate-hazelnut bar; and a selection of house-made ice creams.
Open 1 to 8.
The deep South inspires this Thanksgiving menu ($36.95). Appetizers include fried green tomatoes stuffed with herbed cream cheese; fried catfish fingers; and she-crab soup. For the main course, choose between fried or roasted turkey; baked Virginia ham with grilled pineapple; roast beef tenderloin; or shrimp and grits. Side dishes—such as candied yams, mashed potatoes with gravy, green beans, collards, cranberry/orange relish, hoppin' jon, and cornbread stuffing— are served buffet style. A dessert buffet will offer maple/bourbon pumpkin pie; sweet-potato cheesecake squares; red velvet and carrot mini cupcakes; peach cobbler; and a chocolate fountain.
At this historic Old Town restaurant, guests can choose between a tasting menu ($85) or the à la carte menu.
The tasting menu starts with an apple-parsnip bisque with duck confit, apple chips, and cinnamon espuma. Next is an oyster po-boy with oyster fritters and coleslaw. The third course is a pan-roasted rockfish with clams, fingerling potatoes, spinach, and chowder cream. Following that is turkey roulade, turkey leg confit, cranberry chutney, sage-turkey gravy, brioche dressing, pomme puree, haricots verts, and sweet potato "pie." Dessert is a maple-syrup "caviar" with pumpkin blinis and creme fraiche.
On the à la carte menu, appetizers ($11 to $13) include Waldorf salad with celery aioli; apple-parsnip bisque; and an oyster po-boy. For the main course ($28 to $44), there's the turkey dinner; rib eye with Cashel bleu-cheese butter, Champagne- battered onion rings, and a loaded potato; rockfish with clams and chowder cream; and a vegetarian selection.
For dessert, there's maple-syrup caviar with pumpkin blinis; apple pie; and pumpkin bread pudding with cinnamon ice cream.
This casual Clarendon restaurant is serving a four-course set menu ($33.95, $12.95 for children). Diners begin with a choice of soup: roasted red-pepper and crab or white pumpkin with salsify and root vegetables. Next is a choice between a house or Caesar salad. For the main course, there's sliced oven-roasted turkey breast with gravy; maple-glazed ham; grilled Atlantic salmon; or filet mignon with bearnaise sauce. All entrees come with cornbread stuffing, green beans, and baby carrots. For dessert, the restaurant is offering a trio of pumpkin pie, apple pie, and cheesecake.
A three-course autumn menu ($45) is on offer at this colorful West End dining room.
For the first course, there’s butternut-squash soup; beet salad with Pennsylvania goat cheese and aged balsamic vinegar; warm spinach salad with cranberries, bleu cheese, and warm tarragon vinaigrette; and mushroom vol-au-vent with leeks and Parmesan cheese.
Main courses include turkey with brioche-herb stuffing, gravy, and cranberry sauce; rootbeer-glazed duck with sweet-potato haystacks; roasted Atlantic salmon with Beluga lentils and cippollini onions; Angus tenderloin with baby carrots, whipped potatoes, and demi-glace (you can make it surf-and-turf with a jumbo-lump crab cake for $14); and wild-mushroom risotto with butter-poached leeks and red-wine reduction. Side dishes ($5) range from macaroni-and-cheese to candied yams to green beans almandine.
For dessert, there’s a brownie sundae, pumpkin pie, and pecan pie.
Open 3 to 9.
This Penn Quarter restaurant puts an Indian-fusion twist on traditional fall fare. Chef Ricky Moore offers a four-course, prix-fixe menu ($45) with only one option for the first and second courses but five entrée choices and an array of family-style sides and desserts.
Diners will start with wild-mushroom-and-chestnut soup with spicy peanut curry, then arugula salad with shaved fennel, black-lentil crisps, and orange-fenugreek dressing.
For the main course, choices include buttermilk-brined fried turkey breast with fresh herb gravy, rum-glazed country ham with pineapple hot sauce, herb-crusted rack of lamb with cremini-mushroom cream, coconut-poached halibut with black-truffle-and-Pinot-Noir reduction, and pumpkin-and-ginger-stuffed ravioli with basil cream and spiced pecans. Family-style sides are roasted-garlic potato purée, corn pudding, onion-and-sage stuffing, glazed Brussels sprouts, curried green-bean casserole, and assorted breads.
Tables will also share a pumpkin tart, clove-spiked pear tarte Tatin, caramel cheesecake, chocolate opera cake, and kalamasi-lime-and-fruit tart.
Open 1 to 8.
Chef Patrick O’Connell is still working on the menu for his sure-to-be-lavish prix-fixe Thanksgiving meal ($178). It’ll include both traditional Thanksgiving dishes as well as items from the dining room’s regular menu.
Open 1 to 8.
This modern American restaurant in Old Town's Hotel Monaco will serve up a family-style, comfort food dinner ($45). To begin, there's frisee salad with candied walnuts, goat cheese, and cranberry vinaigrette. The second course is a butternut-squash soup with sherry gastrique.
For the main event, there's a Southern-style roasted turkey with collard greens, candied yams, and cornbread stuffing. Tables will get a duo of pies—sweet potato and pecan—with caramel sauce and whipped cream to end the meal.
Open 2 to 8.
This clubby and casual Palisades dining room will serve an à la carte Thanksgiving menu. Appetizers ($5.95 to $10.95) include mixed green salad with goat cheese and lemon-vanilla vinaigrette, bacon-wrapped day-boat scallops with grits and horseradish chutney, butternut-squash soup with crispy sage and crème fraîche, and crab-stuffed cremini mushrooms topped with Gruyère.
Main courses ($16.95 to $23.95) are herb-roasted turkey with cornbread stuffing, smashed potatoes, yams, Brussels sprouts, giblet gravy, and cranberry relish; broiled flounder with crab imperial, parsley potatoes, and lemon-chive-butter sauce; sugared and spiced pork tenderloin with honey-whipped yams, grilled apples, and red-eye gravy; and braised quinoa with roasted tomatoes, truffled-pumpkin gnocchi, and grilled squash.
To satisfy a sweet tooth, diners can order a chocolate fountain with seasonal fruit, Rice Krispy treats, pretzels, and marshmallows; pumpkin pie; apple crumble with vanilla ice cream and a rum-cider shooter; and red velvet cake with coconut crème anglaise and toasted pecans. Holiday cocktails ($8.95) include two-day Bourbon eggnog, warm cider with spiced rum, and a pomegranate-and-blood-orange martini.
Open noon to 7.
Pedro Matamoros’s four-course Thanksgiving menu ($60) begins with a choice of chestnut-and-wild mushroom bisque with sage croutons; house-smoked pastrami salmon with pumpernickel toast, crème fraîche, and pickled red onion; house-made duck ham with arugula salad, toasted walnuts, and buttermilk bleu cheese; and fried Brie with red-wine-poached quince and spiced pistachio. For the second course, there’s turkey boudin blanc with braised red cabbage and cider gastrique; goat-cheese mousse; and buttermilk-fried oysters with ham and pickled okra.
For the main course, there’s turkey breast roulade with dried-fruit-and-sage dressing, butternut-squash-and-Parmesan gratin, and green beans; sweet-potato-and-rosemary gnocchi with apples, Brussels sprouts, lobster mushrooms, and Asiago coulis; roasted Scottish salmon with farro, endive, and horseradish-beet coulis; and a mixed grill with a lamb chop, turkey boudin blanc, and pork tenderloin with truffle-parsnip purée and green beans. All entrées are served with cornbread and cranberry sauce.
Desserts are pumpkin pie, chocolate-pecan tart, house-made ice cream, and cookies.
Open 4 to 8.
Forward-thinking chef Tony Conte will prepare a three-course menu ($50), which kicks off with a choice of baby lettuces with herb vinaigrette, candied pecans, and goat cheese; roasted beets with dried-fruit compote, pistachio, and bleu cheese; butternut-squash soup with Asian pear, chives, and coffee; or sea scallops with Concord-grape-and-miso condiment.
Next, choose from roast turkey with chestnut stuffing and sweet-potato purée; pork tenderloin with Brussels sprouts, pickled pearl onions, and mushroom vinaigrette; flatiron steak with purple-potato butter, mustard greens, and red-wine syrup; and slow-baked salmon with baby bok choy, fried Chinese eggplant, and kaffir lime.
Top off the meal with a pecan tartlet with brandied-cherry ice cream; pumpkin cheesecake with maple-and-brown-butter ice cream; mulled apple-cider soup with poached quince and Calvados cream; or chipotle-chocolate-glazed molten chocolate cake.
Open noon to 8.
This jewel-toned Modern Indian dining room in Penn Quarter will serve its regular dinner menu with one Thanksgiving-inspired addition: a South Indian-style turkey stew with coconut milk, carrots, potatoes, and curry leaves ($16).
Open 11:30 to 2:30 and 5:30 to 10:30.
This warmly lit Clarendon dining room’s three-course menu ($40; $12 for children under 12) offers starters such as autumn-squash soup; Caesar salad; and garden salad.
For the main course, there’s turkey with mashed potatoes, stuffing, and seasonal vegetables; roast pork loin with apple relish and mashed sweet potatoes; herb-crusted mahi mahi with jasmine rice; and eggplant stuffed with spinach, orzo, and roast tomatoes. Sides, priced à la carte, include mashed potatoes, macaroni and cheese, and collard greens.
Open 1 to 6.
This plush, modern Southern dining room is offering an à la carte menu with a wide variety of choices. First-course possibilities ($12.25 to $18.50) include a capon-and-foie-gras terrine with black-pepper brioche; Schaffer Ranch red-tail-venison tartare and carpaccio with smoked-cranberry-and-olive sauce; slow-braised heritage pork cheeks with chow-chow, hot pickle vinaigrette, and cracklings; stone-crab claws with Meyer-lemon emulsion; pumpkin soup with chestnut agnolotti and spiced mascarpone emulsion; poached foie gras with duck-leg confit and Amish cheddar crisp; and bluefin-tuna and kingfish crudo with yuzu gelée and chili-tomato sorbet.
For main courses ($27 to $36), there’s a milk-poached Amish turkey breast stuffed with herbs and thigh roulade with turkey sausage, served with hubbard-squash purée, oyster-bacon dressing, Brussels sprouts, and turkey giblet gravy; shrimp and grits with andouille sausage and spicy shrimp cream; Southern-style cassoulet with braised heritage pork, fennel sausage, heirloom beans, and rye jus; corned and braised Wagyu-beef short ribs with heirloom-potato salad, creamed-spinach purée, and red-wine jus; potato-crusted walleye with lobster bordelaise; seared diver scallops with applewood-bacon and maple-syrup gastrique; Elysian Fields lamb with red-sunchoke purée and heirloom-tomato jam; and a vegetable plate. Side dishes such as sweet-potato purée and a Southern bean pot are also available.
The dessert menu includes braised pears with bleu-cheese fondant and polenta cake; maple chiboust, walnut torte, and kuri-squash custard; warm cider donuts; chocolate-pistachio pavé; malted-milk chocolate mousse; bittersweet chocolate velouté; pecan pie; lemon chess pie; and sweet-potato tart.
Open noon to 3 and 5 to 8.
On the buffet there’ll be hot crab dip; shrimp cocktail; barley salad with scallops and calamari; wedge Caesar salad; deviled eggs; cream-cheese-and-walnut-stuffed olives; and assorted breads. Next is a soup course, with a choice of chestnut, butternut squash, and turkey-noodle.
The turkey comes with mashed potatoes, cornbread-pecan stuffing, gravy, and cranberry sauce. Also included are green-bean almandine, sweet potatoes, Brussels sprouts, and creamed onions.
Open 2 to 6.