Choice of:

Black kale and radicchio salad with anchovy, parmesan and fried poached egg
Pumpkin soup with apple and rye
Maryland crab cake with remoulade and celery salad

Choice of:

Crispy brined roast turkey breast and thigh with burnt farro, dried cranberry and jewel yam
Lamb breast two ways with onion, eggplant, feta, rosemary, tomato, and chickpea
Whole grilled wild dorade confit with lemon, olive petals, and extra virgin olive oil
Eggplant parmesan with mom’s homemade olive oil (Italy) smoked gouda, parmesan and baby arugula

Sides for the table:

Mashed potatoes
Stuffing butternut squash with sage, brown-butter
Crispy brussels sprouts with apple cider gastrique
Cranberry relish
Giblet gravy

Choice of:

Apple tatin shortcake
Lemon posset
Baked Alaska

Available with dinner:

Red wine: Bordeaux Superiore Chateau Rocher Cap de Merle (France, 2010)
White wine: Rioja Blanco “Monopole” CVNE (Spain, 2012)
Sparkling wine: Champinoise St.Vincent (NV)
Sparkling hard cider
All specialty cocktails on the Zoe cocktail menu