Boneless turkey breast brined and seasoned with sage, rosemary, and aromatics.

Fresh salmon fillet stuffed with lump crab filling and chef's herbs.

Chef Thad's vegetarian "meat" loaf recipe. Seasoned with sage, fennel, rosemary, and aromatics.

Handmade Italian focaccia mixed with braised rapini, fresh chicken stock, garlic, herbs, and pancetta.

Blanched haricot vert beans tossed with a rich mushroom gravy made with roasted bone broth. Topped with tempura-battered crispy onion.

Russet potatoes mixed with heavy cream and European butter.

Perfectly roasted vegetables tossed with a champagne vinaigrette.

Roasted carrots dressed with a Woodford Reserve bourbon sauce.

Reduced brown chicken stock seasoned with a savory sage sausage.

Chef Thad's classic handmade buttermilk biscuits.

Fresh cranberries simmered with oranges and aromatics.