Posts Tagged ‘Thanksgiving’

A Special Celebration of Thanksgiving

Sunday, October 30th, 2011

Thursday November 24, 2011 — 11am—7pm (all reservations for Thanksgiving are filled)

Thanksgiving is our favorite holiday. It’s a perfect metaphor for how we like to cook and entertain, with our feet on the ground and surrounded by friends and family, and an opportunity to share in the spirit of the harvest feast celebrated in Plymouth, Massachusetts in 1621 and continued through generations to us today.  Our goal is to make your Thanksgiving feast a memorable one, and to maintain an approachable price for this family-centered holiday.

Relish Tray
Pimiento Cheese, Assortment of House Pickles, Spiced Olives, Sally Lunn, Home Made Sweet Cream Butter, Tolman Sweeting Apple Butter

choice of Appetizer

Sweet Potato Gnocchi,  Roasted Cippolini Onions, Fried Sage & Pecans, Satsuma Gastrique

Cajun Pork Boudin Fritters, Frisee, Cayenne Mayonnaise, Piccalilli

Charleston She-Crab Soup, Pearls of Charleston Madeira

Chincoteague Oysters on the Half Shell, Yuzu Mignionette, Louisiana Choupique Caviar

Salads, served Family Style
Waldorf: Eposus Spitenberger Apples, Celery, Walnuts, Grapes, Hoophouse Lettuces, Green Goddess

Roasted & Pickled Beets, Preserved Meyer Lemon Pudding, Fennel Almond Biscotti, Pea Greens

choice of Entrée
Deep-fried Turkey
Wood Grilled Slagel Family Farm Sirloin
Skillet-roasted Carolina Wreckfish
Autumn Vegetable Crostada

Sides served family-style: Apple-sage dressing, Mashed potatoes with giblet gravy, Braised Brussels Sprouts with Parsnips, Green Beans with Mushrooms, Cranberry Sauce. Oyster dressing available upon request, $8

choice of Dessert
Sweet Potato Pie,   Sea Island Benne Brittle, Whipped Cream

Coconut Cream Cake,   Bitter Chocolate Sauce, Pineapple Conserves, Toasted Coconut

Bourbon Bread Pudding,   Molasses Cookie Crumble, Apple Compote, Vanilla Bean Ice Cream

Forty-six dollars per person, twenty per person under age twelve

A Celebration of Thanksgiving

Monday, November 8th, 2010

November 26, 2010 — 11am—8pm

Thanksgiving is our favorite holiday. It’s a perfect metaphor for how we like to cook and entertain, with our feet on the ground and surrounded by friends and family, and an opportunity to share in the spirit of the harvest feast celebrated in Plymouth, Massachusetts in1621 and continued through generations to us today.  Our goal is to make your Thanksgiving feast a memorable one, and to maintain an approachable price for this family-centered holiday.

Relish Tray
Pimiento Cheese , Assortment of House Pickles, Spiced Olives, Sally Lunn, Home Made Sweet Cream Butter, Tolman Sweeting Apple Butter

choice of Appetizer

Sweet Potato Gnocchi,  Roasted Cippolini Onions, Fried Sage & Pecans, Satsuma Gastrique

Cajun Pork Boudin Fritters, Frisee, Cayenne Mayonnaise, Piccalilli

Charleston She-Crab Soup, Pearls of Charleston Madeira

Cajun Beef & Collard Gumbo, Duck Cracklin’s, Popcorn Rice

Salads, Served Family Style
Waldorf: Mutsu Apples, Celery, Walnuts, Grapes, Hoophouse Lettuces, Green Goddess

Puna Gardens Hearts of Palm, Pickled Shrimp, Butter Lettuce Hearts, Creamy Smoked Tomato & Horseradish Dressing

choice of Entrée
Deep-fried Gunthorp Farm Turkey
Deviled Niman Ranch Sirloin
Skillet-roasted Carolina Wreckfish
Autumn Vegetable Crostada

Sides served family-style: Apple-sage dressing, Mashed potatoes with giblet gravy, Braised Brussels Sprouts with Parsnips, Green Beans with Mushrooms, Cranberry Sauce. Oyster dressing available upon request, $8

choice of Dessert
Sweet Potato Pie,   Benne Praline, Whipped Cream

Coconut Cream Cake,   Bitter Chocolate Sauce, Pineapple Conserves, Toasted Coconut

Bourbon Bread Pudding,   Molasses Cookie Crumble, Apple Compote, Vanilla Bean Ice Cream

Forty-six dollars per person, twenty per person under age twelve

What's Cooking for Thanksgiving 2009

Tuesday, October 20th, 2009

Here are our plans for Thanksgiving Dinner, served 11 am till 8 pm Thanksgiving day. Reservations are available at www.bigjoneschicago.com or by calling 773-275-5725, and are strongly recommended. Please note, due to our seasonal, local, and sustainable purchasing ethics, certain factors, including weather, could cause us to make changes to this menu. We will post any changes as they occur. However, our turkeys and ducks are already in the field at Greg’s farm, so turducken is a definite!

Thanksgiving Dinner, November 26, 2009

Relish Plate

Pimiento Cheese, Okra and Green Tomato Pickles, Crudites, Sally Lunn

Choice of Appetizer

-Hubbard Squash Agnolotti, Duck Cracklings,  Roasted Cippolini, Satsuma Gastrique

-Fried Green Tomato, Crab Cake, Remoulade

-Charleston She-Crab Soup, Pearls of Charleston Madeira

-Gumbo Ya-Ya, Popcorn Rice

Choice of Salad

-Waldorf: Mutsu Apples, Celery, Walnuts, Grapes, Butter Lettuce, Green Goddess

-Millionaire’s: Fresh Hearts of Palm, Butter Lettuce, Pea Shoots, Candied Peanuts, Pickled Shrimp, Aioli

-Hoophouse Lettuces, Fennel, celery, Apple, Cane Vinaigrette

Choice of Entrée

-Gunthorp Farm Turducken, Cornbread Dressing, Brussels Sprouts, Cranberry Jam, Giblet Gravy

-Grilled Niman Ranch NY Strip, Fried Mashed Potatoes, Creamed Spinach, Tomato Confit, Jus Lie

-Seared Wild Striped Sea Bass, Cauliflower Elements, Fried Parsnips, Andouille Dust

-Market Mushroom Crostada, Wild Mushroom Rice Dressing, Hot & Sour Greens

Choice of Dessert:

-Sweet Potato Pie, Benne Praline, Pepper Jelly Ice Cream, Whipped Cream

-Red Velvet Cake, Cream Cheese Icing, Cocoa Nib Brittle

-Apple Streudel, Drunken Raisins, Creamy Walnut Sauce, Vanilla Bean Ice Cream

Forty-four dollars per person, twenty per person under age twelve

Thanksgiving Day Updates 2008

Tuesday, November 25th, 2008

We’ve had a lot of questions asked about our prix-fixe menu for Thanksgiving, and two of them were very good questions indeed: 1. What is the price for children?   and 2. I don’t eat meat, but I eat fish, any choices for me besides your vegetarian dish?

1. Children under twelve will be $15, and children under the age of five will eat free from a limited menu!

2. We are bringing in some fantastic Wild Striped Bass from North Carolina to offer a fourth entree selection: Bronzed Wild Striped Bass with Savory Corn Pudding, Broccoli, and Mushrooms, Roasted Green Chile Sauce

I also have to admit that I didn’t forget about sweet potato pie, I just thought pumpkin would be better received in Andersonville for Thanksgiving, and add more variety to the menu, since we are featuring Sweet Potato Moussaka, a vegetarian Southern switch-up on the Mediterranean casserole. Forget all that nonsense, we are making sweet potato pies and pumpkin pies! Now, you can choose which is most appropriate for your Thanksgiving dinner. The sweet potato pie will be more subtle and delicate, all the while very rich as it should be, and the pumpkin pie will have a much more pronounced autumn-spice thing going on.

Wish me luck at the Green City Market tomorrow morning! Rhubarb hasn’t been easy to come by of late. When I was a kid, I always looked forward to the return of rhubarb in the fall after the summer respite. If there’s no rhubarb, we’ll most likely make crumbles out of Seedling’s fantastic apples.

All of which leaves us a menu looking something like this:

Relish Plate

Pimiento Cheese, Okra and Green Green Bean Pickles, Crudites, Sally Lunn

Choice of Soup

  • She-Crab Soup
  • Duck and Tasso Gumbo
  • Butternut Squash Soup

Salad, Choice of:

  • Waldorf Salad with Red Cort Apples, Grapes, Toasted Pecans, Celery, Butter Lettuce, Green Goddess
  • Organic Greens with Shaved Mirliton, Carrot, Cilantro, Orange, Sesame Vinaigrette

Entree, Choice of:

  • Deep Fried Turkey, Onion-Sage Dressing, Brussels Sprouts, Cranberries, Mashed Potatoes, Cider Gravy
  • Roast Organic Beef Sirloin with Mashed Potatoes, Honey-Glazed Baby Carrots, and Marchand-du-Vin
  • Sweet Potato Moussaka with Portobello Mushrooms and Braised Endive, Creole Sauce
  • Bronzed Wild Striped Bass with Savory Corn Pudding, Broccoli, Mushrooms, Green Chile Sauce

Dessert, Choice of:

  • Pumpkin Pie with Maple-Cinnamon Creme Chantilly
  • Sweet Potato Pie with Maple-Cinnamon Creme Chantilly
  • Rhubarb Crisp with Brown Sugar Ice Cream
  • Mississippi Mud Pie with Homemade Marshmallow Topping
Thanksgiving dinner is $40 per person. Please call 773-275-5725 or use our website’s home page to make a reservation.

Autumn Bar Specials

  • Autumn Manhattan: Willett Kentucky Bourbon, Walnut Liqueur, Clove Bitters 10
  • Thanksgiving Sazerac: Remy VS Cognac, Lucid Absinthe, Cane Syrup, Sarsparilla Bitters   10
  • South Coast Cosmopolitan: Yaza Ginger Vodka, Apricot Liqueur, Fresh Squeezed Lime, Grenadine   8
  • Szigeti Gruner Veltliner Brut, Burgenland, Austria   $35 per Bottle

Our Thanksgiving Dinner Menu

Thursday, November 6th, 2008

Relish Plate

Pimiento Cheese, Okra and Green Tomato Pickles, Crudites, Sally Lunn

Choice of Soup

  • She-Crab Soup
  • Duck and Tasso Gumbo
  • Butternut Squash

Salad, Choice of:

  • Waldorf Salad with Red Cort Apples, Grapes, Toasted Pecans, Celery, Butter Lettuce, Green Goddess
  • Organic Greens with Shaved Mirliton, Carrot, Cilantro, Orange, Sesame Vinaigrette

Entree, Choice of:

  • Deep Fried Turkey, Onion-Sage Dressing, Brussels Sprouts, Cranberries, Mashed Potatoes, Cider Gravy
  • Roast Organic Beef Sirloin with Mashed Potatoes, Honey-Glazed Baby Carrots, and Marchand-du-Vin
  • Sweet Potato Moussaka with Roasted Portobello Mushrooms and Braised Endive, Creole Sauce

Dessert, Choice of:

  • Pumpkin Pie with Maple-Cinnamon Creme Chantilly
  • Rhubarb Crisp with Brown Sugar Ice Cream
  • Mississippi Mud Pie with Homemade Marshmallow Topping
Thanksgiving dinner is $40 per person. Please call 773-275-5725 or use our website’s home page to make a reservation.

Autumn Bar Specials

  • Autumn Manhattan: Old Pogue Bourbon, Walnut Liqueur, Clove Bitters 10
  • Thanksgiving Sazerac: Remy VS Cognac, Lucid Absinthe, Cane Syrup, Sarsparilla Bitters   10
  • South Coast Cosmopolitan: Yaza Ginger Vodka, Apricot Liqueur, Fresh Squeezed Lime, Grenadine   8
  • Szigeti Gruner Veltliner Brut, Burgenland, Austria   $35 per Bottle