Tis the season to overindulge, and overindulge guests shall with a five-course, family-style Thanksgiving meal curated by chef Sarah McIntosh and Wes Mickel, paired with Argus Ciders. Guests will begin the holiday meal with the likes of cured ham with savory pumpkin beignets and sage honey, before moving on to fried turkey and spit pig, accompanied by traditional sides (imagine grandma went to the culinary school). Rounding out the meal will be a cheese course curated by Epicerie cheesemonger, Daniel Largess, before moving on to dessert and finally a complimentary whiskey tasting by Shadd Scott of Pioneer Wines to round out the evening. Below you’ll find the menu:

START

Cured Ham & Savory Pumpkin Beignets with Sage Honey

Argus Cidery Perennial 2013 

MAIN

Fried Turkey & Giblet Gravy

Spit Pig & Apple Mostarda 

SIDES

Cornbread Jalapeno Stuffing

Roasted Brussels

Pommes Anna

Creamed Mustard Greens

Cranberry Sauce

Parker House Rolls

Argus Cidery Malus Cuvee 2012

Argus Cidery Tepache Especial

CHEESE

Upland Cheese Co.’s Pleasant Ridge Reserve

paired with Fat Toad Farm Salted Bourbon Caramel

Argus Cidery fresh pressed Stellar Apple Juice

DESSERT

Sweet Potato Basque Cake

Pecan Pie Bars

Crepes Suzette with Festive Spices

Complimentary Whiskey Flight

curated by Shadd Scott of Pioneer Wines