The Brass Rail

Happy Thanksgiving

2 Courses

Choose 2 courses. Per person

Fried Calamari

fried onions, calabrian chilis, arugula and marinara

Fresh Homemade Ricotta

Honey pistachio with toast points

Assorted Cheese and Chacuterie

Served with sour dough, jam, whole grain mustard, honey walnuts and fresh fruit.

Hummus and Olives with Pita

BR Tuna “Poke” Bowl

Scallion rice, avocado, sesame and soy

Buffalo Chicken Lollipops

Served with celery and blue cheese dressing

French Onion Soup

Shrimp Cocktail

3 pieces. House made cocktail sauce and lemon

Grilled Octopus

White beans, smoked bacon, braised kale, herb-salsa verde

P.E.I. Mussels

Chive, habanero and tomato broth

Roast Pork Tacos

Marinated cabbage, onions and crema.

1/2 Doz E.C. Oysters

Mesclun

Cherry tomatoes, cucumbers and sherry vinaigrette

Traditional Caesar

Rustic croutons and creamy parmesan dressing

Beet & Goat Cheese

Apple carpaccio creamy black pepper balsamic

Acorn Squash Salad

Arugula, sunflower seeds and cippolini onionstossed in pumpkin oil vinaigrette

Baby Spinach Salad

Mushrooms, roasted tomato, shaved manchego and crispy onions, tossed in a bacon vinaigrette

Pork & Apple Flat Bread

Cinnamon marscapone, apples and arugula

Margarita Flatbread

Pan roasted tomato sauce, fresh mozzarella and basil

Grilled Shrimp & Bowties

Tossed with broccoli rabe in garlic and oil

Truffle Buratta Rigatoni

Roasted eggplant and tomato, fresh spinach

Truffle Meatballs and Gnocchi

Pancetta, mushrooms and sherry cream sauce

Beef Cheeks Ravioli

Zucchini and a sage brown butter

Lobster Mac and Cheese

Cauliflower "Fried Rice"

Grilled Brass Rail Burger

Smoked gouda and pancetta

Grilled Chicken Sandwich

Roasted tomato, fresh mozzarella and basil mayo

Lobster Roll

Poached in butter served with bacon, lettuce and mayo with fries

Thanksgiving Beyond Burger

Gravy mayo, apple pickle, cranberry spread, crispy onions, cheddar, braised kale.

Braised Short Rib Sandwich

Truffle mushroom jus mayo, cheddar and crispy onions

Beef Sliders

Caramelized onions and cheddar and fries

Rosemary Whole Grain Mustard Lamb Chops

Garlic roasted baby purple potatoes and broccoli rabe

Seared Day Boat Scallops

Topped with a roasted yellow pepper coulis, black fermented garlic, fried artichokes over a lemon caper remoulade.

Roasted Chicken

Butternut squash risotto, crispy prosciutto and a maple drizzle

16 oz. Rib Eye

Truffled fingerling potatoes, shaved parmesan, asparagus and veal jus

Braised Short Ribs

Yucca mash, baby carrots, herb, citrus and toasted nut gremolata

Grilled Salmon

Israeli couscous, asparagus, ciopolinni onions, lemon caper beurre blanc

Garlic Rubbed Skirt Steak

Sauteed spinach, mushrooms, bleu cheese and shoe string potatoes.

Roasted Codfish

Over spinach and crispy fingerlings, spicy puttanesca sauce

Veal Chop Milanese

Arugula, red onion, tomato, goat cheese and toasted pistachios in butternut squash vinaigrette

Vanilla Crème Brulee

Serve with a biscotti

Praline Caramel Bread Pudding

Topped with bourbon pecan ice cream

Sorbet Ice Cream

Serveed with biscotti

Chocolate Chocolate

Gooey chocolate cake, mousse and cookie crumbles

Pound Cake French Toast

Topped with dulce de lech ice cream and caramel sauce