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Blending traditional holiday dishes with avant-farm Goodstone flair, Executive Chef Jan Van Haute has designed a four-course Thanksgiving Day feast that includes highlights like scallop crudo with daikon, avocado and Belgian Osetra Caviar, slow-roasted turkey breast with cranberry relish, black truffle croquette and sage stuffing, and artisan baker Jean Baptiste’s pecan pie with roasted butternut squash ice cream.

Dinner is $125 per person. Complement your meal with a wine pairing for $75 per person. (Children’s menu also available.)

For reservations: information@goodstone.com