Thanksgiving at Bastille

From 4:30-9 pm on Thanksgiving Day, Chefs Christophe & Michelle Poteaux present a Thanksgiving menu featuring not just traditional fare, but the best of the season with a hint of Bastille’s French bistro inspired cuisine. Learn more.

The $65 three-course menu ($95 with wine pairings by Mark Slater) includes a variety of choices for just about any craving.  The meal begins with a choice of pumpkin velouté with crème fraiche; salad of local apple, endive and frisee, with mustard-cider vinaigrette and brioche croutons; organic baby beets, autumn mesclun, pecans and fresh goat cheese with roasted shallot vinaigrette;

House-made terrine of foie-gras, honey spice bread and fig chutney or fritters of local oysters with roasted garlic aioli.

Main course selections include Amish County turkey--slow-cooked breast, confit leg hash with chestnut, celeriac, sweet potatoes, sage gravy, brussel sprouts and candied cranberries; Smith Meadow Farm pasture-raised Angus beef pot roast with celeriac-potato puree, brussel sprouts and royal trumpet mushrooms; grilled Maine lobster with lobster demi-glace, roasted potatoes, trumpet mushrooms and Brussels sprouts or Chesapeake Bay Rockfish, preserved lemon beurre blanc, glazed salsify, fennel and carrots.

The perfect end to the perfect celebration is Chef Michelle’s luscious desserts. The dessert menu includes pumpkin roulade, pumpkin spice ice cream, raisin compote and Pepitas croquant; Valrhona chocolate truffle s’more cake with toasted marshmallows, graham cracker and Valrhona chocolate ice cream; almond butter cake with roasted fall fruits, almond crisp, fig sorbet and Madeira sabayon or French apple cake, with butterscotch and crème fraiche ice cream.