Thanksgiving Dinner: An UpStairs Tradition at Upstais on the Square
UpStairs on the Square
Details:
Thanksgiving Dinner:
An UpStairs Tradition
Thursday, November 22
noon to 8 pm
$68 prix fixe menu; ½ price for children under 12
The sparkling holiday season at UpStairs begins with our annual traditional Thanksgiving dinner, served in both the Soirée Dining Room and the Monday Club Dining Room all afternoon and evening. The restaurant can accommodate groups of any size, and large groups can make arrangements to be served dinner in one of the restaurant’s beautiful private spaces.
(And remember that we also offer a full vegan Thanksgiving menu as well, both on Tuesday, November 20, and today; menu will be posted.)
Thanksgiving Dinner 2012
choice of:
Citrus & Avocado Salad
Butter Lettuce, Pistachios & Grapefruit
Traditional Clam Chowder with Housemade Chive Crackers
Smoked Salmon on Buttered Brown Bread Toast Points
Pumpkin Ravioli
Sage Brown Butter & Peptias
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Thanksgiving Autumn Salad
Local Apples, Farmhouse Cheddar & Cider Vinaigrette
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choice of:
Cornbread Stuffed Lancaster Turkey
Whipped Mashed Potatoes, Brussels Sprouts,
Bourbon Flamed Apple & Cranberry Relish
Wood-Grilled Heritage Pork
Sweet Potato Gratin & Baldwin Apple Slaw
Rosemary Charred Ribeye Steak
Classic “Green Bean Casserole” & Bordelaise
Sautéed Scottish Salmon
Denvonshire Cream Whipped Celery Root,
Onion Pearls & Parsnip Chips
Trumpet Mushroom Risotto
Golden Garlic & Pecorino
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choice of:
Trio of Pies: Apple, Pumpkin and Pecan
Chantilly Whipped Cream
Mocha Pots de Crème
Chocolate Covered Coffee Bean Clusters & Chantilly Cream
Cranberry Swirl Cheesecake
Walnut Crust & Orange Caramel
Creamsickle Sundae with Clementine Sorbet, Vanilla Ice Cream
Vegan Thanksgiving Feast
Tuesday, November 20
Soiree Dining Room, by reservation
$48/$70 with wine pairings
Join us for an annual tradition: our vegan feast. Dine with others at a communal table with Matt Reiser’s biodynamic wine pairings, or make a reservation for your own table any time during the evening.
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SAMPLE MENU
(ACTUAL MENU TO BE POSTED THREE WEEKS IN ADVANCE)
Roasted Pumpkin Soup
Fried Sage & Toasted Salted Pumpkin Seeds
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Butter Lettuce Salad
Suprêmes of Orange & Grapefruit with Avocado
Pomegranate Pink Champagne Vinaigrette
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Baked Stuffed Acorn Squash
Traditional Pecan, Apple, Chestnut Stuffing
Turnips, Cippolini Onions,
Brussels Sprouts, Vegan Mashed Fingerlings
Apple Bourbon Cranberry Relish
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Roasted Apple
Walnut Crumble & Dried Fruit Compote