Thanksgiving at the Mansion

A chef's buffet in the Nickerson Mansion. Three seatings. Zero cleanup.

Skip the 6 a.m. turkey alarm. This year, Thanksgiving comes with a raw bar, a carving table and someone else doing the dishes.
Pull up a chair in The Roscommon Room or La Salette Lounge. Start with Brewster oysters. Go back for the beef tenderloin. Save room for pie. Then go back anyway.

Early bird, right on time, or fashionably late.
Seatings at 11 AM, 1 PM and 3 PM on Thanksgiving Day, all within our historic Nickerson Mansion.

Thanksgiving Dinner Menu

To Begin

The Raw Bar Boat Brewster oysters on the half shell, shrimp cocktail, Maine lobster, Jonah crab claws, cocktail sauce, mignonette, horseradish, lemon, Tabasco, drawn butter

Artisanal Charcuterie Display Assorted smoked and cured meats, local and regional cheeses, pickled vegetables, whole grain mustard, local honey, crostini and crackers

Soup & Salad

Pumpkin Bisque Toasted pumpkin seeds, spiced crème fraîche

New England Clam Chowder Westminster crackers

Artisanal Breads and Rolls Butter, fruit preserves and jams

Roasted Baby Beet Salad Red watercress, ricotta salata, citrus, toasted hazelnuts, red wine vinaigrette

Pizzaiolo Chopped Salad Baby romaine, radicchio and frisée, gigante beans, pickled celery, banana peppers, cucumber, tomato, Castelvetrano olives, red onion, Pecorino Romano, oregano vinaigrette

Sweet Potato & Kale Salad (vegan) Warm roasted sweet potato, curly kale, apple, fried shallots, chickpeas, maple-Dijon vinaigrette

Chef's Carving Table

Whole Turkey Traditional giblet gravy, cinnamon-spiced cranberry sauce

Roasted Beef Tenderloin Red wine sauce bordelaise, horseradish crème, warm yeast rolls

Whole Side of Atlantic Salmon Burnt citrus sauce

Festive Accompaniments

Yukon Gold mashed potato
Traditional stuffing with sausage
Roasted Brussels sprouts with apple
Marshmallow-torched sweet potatoes
Green bean and mushroom casserole with fried onions

Additional Entrées

Grilled Monkfish Chops Roasted potato, Kalamata olives, sautéed spinach, sauce beurre rouge

Stuffed Honeynut Squash (vegan) Tempeh, Brussels leaves, toasted nuts, forest mushrooms, aged balsamic

Duck Confit Root vegetables, potato gnocchi

Sweet Endings

Warm, Fresh-Baked Pies

Chef's Display of Assorted Sweet Treats

Menu note: Menu subject to change. Please tell us about any allergies when you reserve.

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