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Tanksgiving Day Menu

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Tanksgiving Day Menu Tanksgiving Day Menu Appetizers Encrusted Calamari 10 three flour dusted and fried; served with our spiced pomodoro sauce and house-made pickled peppers Broiled Escargot 10 classically prepared in our house-made garlic-butter-herb mixture and served with toast points Jumbo Lump Crab Cakes 14 ‘east coast’ styled; served with sizzling sherry butter Harvest Appetizer market chef’s ever-changing seasonally driven appetizer; please consult our service staff to see what is featured this evening Artisan Meat and Cheese Board market locally-sourced artisanal cheeses and cured meats; with seasonal chutneys, candied nuts, assorted breads Soup and Salads Maine Lobster Bisque 9 finished with cognac cream and puff pastry Midwest ‘Seasonal’ Salad market please ask your server about the seasonal offerings our chef is currently bringing to the kitchen Porter’s Show-Me-Farms Field Greens Salad 9 local goat cheese, hearts of palm, sundried cranberries, grape tomato, candied black walnuts and house-made vinaigrette Classic Caesar Salad 9 crisp romaine, herb croutons, shaved parmesan cheese, house made anchovy dressing The Wedge 9 iceberg ‘wedged’ and topped with gorgonzola, grape tomatoes, apple-wood smoked bacon, red onion, diced egg and blue-cheese dressing For parties of 6 or more a 20% gratuity will be added some featured purveyors: Ludwig Farmstead Creamery, Fithian | Jacobs and Brichford Farms, Indiana | Keller Farms, Collinsville | Marcoot Jersey Creamery, Greenville Tanksgiving Day Menu Grilled Aged Steaks and Chops our beef is top choice grade and hand selected by our chef served with porter’s mustard sauce béarnaise. all of our steaks and chops are served with baked potato or seasonal vegetable 10oz. Porter’s Signature Grilled Pepperloin 32 our famous whole beef tenderloin marinated for forty-eight hours and rolled in peppercorn and special herb mixture, grilled to perfection, sliced into medallions and served with our signature mustard sauce Grilled Filet Mignon 6 ounce (34), or 10 ounce (42) portions the finest cut of all midwestern corn-fed beef Fourteen Ounce Ribeye 32 well marbled for peak flavor, deliciously juicy Surf and Turf 36 duo of 4oz. bacon wrapped tenderloin medallions with a 5oz. cold water lobster tail, oven roasted mashed yukon gold potato, market vegetables, red wine jus, béarnaise sauce Naturally Raised Berkshire Bone-In Pork Chop 29 brined-in-house for over 48 hours and grilled to perfection. served with roasted baby brussels sprouts and apple and warm potato “salad” Signature Tanksgiving Oferings procured from sustainably managed sources, freshest available Traditional Thanksgiving Turkey Dinner 35 maple brine turkey, traditional dressing, roasted garlic mashed potato, oven roasted butternut squash, cranberry sauce, natural gravy Broiled Atlantic Salmon 29 five grain pilaf, green beans, lemon beurre blanc Twelve Ounce Five Peppercorn Encrusted Strip Steak Au Poivre 39 twelve ounce seared new york strip rolled in our five peppercorn blend and served with our cognac-peppercorn sauce Lobster Mac and Cheese 15 fresh lobster meat, four cheese mornay, truffle oil and asiago gratin Sides Baked Potato 5 Roasted Baby Brussels Spouts 6 butter and sour cream bacon and local honey Creamed Spinach 5 Lobster Mac and Cheese 8 Roasted Garlic Mashed Potato 5 nw orleans style cream sauce fresh lobster, four cheese mornay yukon gold potato with a hint of garlic Sautéed Wild Mushrooms 5 Seasonal Vegetable market Twice Baked Potato 7 seasonal local organic best of the season; various preparation bacon, chive, double baked Desert Pumpkin Spice Cheesecake 7 Chocolate Lava Cake 10 Bourbon Pecan Pie 7 Porter’s Seven Layer Carrot Cake 10 Pumpkin Crème Brulee (GF) 8 WARNING: consuming raw or undercooked meat, poultry, seafood, shellfish and eggs May increase your risk for food borne illness..
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