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

Kale Caesar

Rustic croutons and creamy parmesan dressing

Red Oak

red onions, roasted butternut squash, Dates & apples in a maple yuzu vinaigrette

Gem Salad

dried peaches, shaved pecorino, red onions & a chili bacon honey vinaigrette

Golden Beet & Asian Pear Carpaccio

goat cheese, extra virgin olive oil & white balsamic caviar

Margarita Flatbread

Pan roasted tomato sauce, fresh mozzarella and basil

Truffle Buratta Rigatoni

Roasted eggplant and tomato, fresh spinach

Truffle Meatballs and Gnocchi

Pancetta, mushrooms and sherry cream sauce

Lobster Mac and Cheese

Cauliflower "Fried Rice"

Oxtail Cavatelli

bacon, mushrooms & sweet peas

Bacon & Egg Flatbread

duck eggs, crispy cheeks, truffle frisee & sherry cream

Tagliatelle

quanciale, parsnips, butternut squash, parsley & parmesan

Grilled Brass Rail Burger

Smoked gouda, pancetta & fries

Grilled Chicken Sandwich

Roasted tomato, fresh mozzarella, basil mayo & fries

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, crispy onions & fries

Beef Sliders

Caramelized onions and cheddar and fries

Baby Rack of Lamb Chops

roasted Okinawa potatoes finished with broccoli rabe pesto & roasted red pepper puree

Seared Day Boat Scallops

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

Roasted Chicken

oxaca cheese, chorizo, corn stuffed poblano pepper, drizzled with chipotle honey

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

Brazilian Red Snapper

scallions, cherry tomatoes, baby clams in a garlic white wine sauce

Garlic Rubbed Skirt Steak

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

Braised Lamb Shank

saffron risotto & broccoli rabe

Mustard Crusted Salmon

over grilled scallions & parsnip puree with a golden beet drizzle

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

Thanksgiving Course