On Thursday, November 22, Chefs Seabstien Archambault & John Melfi will offer a three-course ‘lunch into dinner’ Thanksgiving meal. The experience begins with an array of starters set throughout the open kitchen, followed by a choice of plated entrées and side dishes. Seasonal desserts, created by Pastry Chef Peter Brett, on display in the Pastry Pantry, complete the Thanksgiving feast.
Menu highlights include Pumpkin Ravioli with sage and beurre blanc; Braised Apple Cider Glazed Roasted Turkey Leg with Virginia Riesling gravy; Muscovy Duck Breast, confit of leg and pumpkin relish; Wood Oven Baked Beets with citrus salt; Corn Bread with oysters and chorizo stuffing; Red Wine Salsify with brown butter granola; Milk Chocolate Caramel Mousse; Butternut Squash Crème Brulée; Pumpkin Walnut Bread; and Caramel Dipped Chestnut Cream Puffs.
$95 per person & $42.50 for children 6-12 years of age; under 6 are complimentary. For reservations, please call 202 419 6755 or visit http://www.blueducktavern.com/