Wherever you’re spending Thanksgiving this year, these Island restaurants and markets have anything and everything you might need, whether it’s an Island-raised Good Farm turkey, an extra side of gravy or cornbread stuffing with farm-raised ground sausage from Morning Glory, or if you’d rather let someone else do all the work while you sit back, relax, and be thankful, there are full-service and buffet dinners as well.
If your idea of the perfect Thanksgiving dinner extends beyond turkey, stuffing, and cranberry sauce check out l’étoile on the 24th. The four-course affair begins with a soup, followed by appetizer selections such as West Tisbury oysters two-ways and a warm spinach salad with roasted sunflower seeds, egg, Applewood smoked bacon, and cider vinaigrette. For the entrée, purists take note: Chef Michael Brisson will have the staples, though, of course, with a signature flair. Roasted, cider-brined, organic turkey will be served with Winesap apple (an heirloom variety), spiced pecan and jalapeno cornbread filling; Boursin garlic and herb whipped potatoes; cranberry-citrus and shallot relish with a turkey, with Makers Mark and thyme gravy. Entrée selections will also include etuvée of native lobster with littleneck clams; roasted corn and butternut squash fritters with a champagne, saffron, roasted garlic, basil sauce. The price, which includes your first, second, entrée, and dessert course ranges from $68 to $82. Call 508-627-5187 for reservations.
Lambert’s Cove is also offering a four-course dinner for $75. Traditional turkey dinner will be an option as well as braised lamb shanks and the deliciously in-season bay scallops. Appetizers include pumpkin gnocchi, cauliflower soup, and a pear frisee salad. For dessert are fall favorites: apple crisp, pumpkin pie, and pecan tart. Call 508-693-2298 for reservations.
The Harbor View is hosting their Grand Thanksgiving Buffet from 12 noon to 8 pm for $48, complete with a carving station, raw bar, artisan cheese display, and cold selections such as cured meats, marinated mushrooms with buffalo mozzarella, and smoked bluefish pate. Hot selections include New England clam chowder, roasted fall vegetables, and cider-glazed tavern ham with ginger snap crumble. The dessert selection is appropriately grand: both the butterscotch and chocolate profiteroles caught my eye. Call 508-627-7000 for reservations.
Zephrus at the Mansion House is serving from 1 pm to 5 pm with a prix fixe menu at $42 or $18 for children. Chef Ben deForest’s Thanksgiving Feast starts with a butternut squash bisque finished with pumpkin oil, then a choice of Caesar or mixed green salad. Appetizers include codfish brandade and gnocchi with duck confit. For dinner, roast turkey is served alongside cornbread stuffing, mashed potatoes, candied carrots, sweet potato brulee, giblet gravy, and house-made Cape Cod cranberry sauce. New York strip steak and yuzu glazed salmon will be on hand for entrees as well. The Mansion House invites you to watch “the game” on the big screen in their John Adams room before or after your meal. Call 508-693-3416 for reservations and keep in mind that Zephrus can accommodate large parties in a private dining room.
If you’ve already got the major components of Thanksgiving taken care of but could use some help with the odds and ends, State Road Restaurant is there for you, with a bit of advanced notice of course. Aside from serving breakfast from 8 am to 11 am on Thanksgiving Day, State Road will also be open for pick-ups. Traditional bread stuffing serves 8 to 12, other sides serve 4 to 8 and include green beans with shallots, mashed sweet potatoes with caramelized apples, cranberry sauce, and Brussels sprouts with pancetta. Prices range from $8 to $24. You would really wow your crowd (of 8 to 12) with a ready-to-bake lasagna Bolognese, $64. Pre-order your Island-raised turkey by November 17 and all other orders by the 20th and don’t forget about the baked goods. The full take-away menu is available on their website at stateroadrestaurant.com or call 508-693-8582 for more information and ordering.
The Black Dog Café is offering three to-go dinner deals, of varying size depending on how many people you are serving. Dinners range from $195 to $350 and serve 4 to 8, 8 to 12, or 12 to 16 people. Each dinner includes a turkey (or two), mashed potatoes, butter roasted yams, turkey gravy, stuffing, roasted Brussels sprouts, corn succotash, cranberry relish, dinner rolls, and Black Dog Bakery pies. Orders must be placed by 11 am on Monday, Nov. 21. Call 508-696-8190 for more information and ordering.
Morning Glory Farm’s kitchen has all of your sides taken care of. They’ll have quiches ready as well as their popular breads such as banana, zucchini, and pumpkin. Sides like butternut squash puree, ready-to-cook beans Almandine, cranberry-orange relish, and pickled beets range from $3.95 to $6.95 for a pint and $6.95 to $13.95 for quarts. Place your order up until 9 am on Wednesday, Nov. 23. Turkey orders will be taken until Friday, Nov. 16. Morning Glory is also offering a selection of cheese boards this holiday season. They will arrange the artisanal cheeses along with your choice of smoked fish or cured meats, fresh fruits, vegetables, and spreads on one of their own hand-cut boards. Call 508-627-9003 or visit morninggloryfarm.com for a full list of menu items.
Tisbury Farm Market has a ready-to-eat Thanksgiving dinner available complete with an all-natural, Plainville Farm turkey, choice of sides such as sweet potatoes with honey, homemade mashed potatoes, stuffing with cranberries, and pumpkin pie. Dinners are $169 or $249 and will feed up to 4 or 8 people. Visit them on State Road in Vineyard Haven or at vineyardgrocer.com for more details, and be warned that this offering has always sold out in the past.
The Scottish Bakehouse has a full Thanksgiving menu, turkey and sides, which you are free to mix and match. They also have an extensive gluten-free menu. Choose from salads like mixed green, baby spinach, or something a little different like the fall fruit salad with apples, pears, raisins, blue cheese, pecans and cilantro, all $6. For a vegetarian entrée, try the quinoa pilaf with roasted fall vegetables. Sides range from $3 to $6 and include organic carrots in a ginger glaze, spiced parsnip puree, and roasted Island tri-color fingerling potatoes. Call 508-693-6633 or visit scottishbakehousemv.com for more information.
The Good Farm in conjunction with Cleveland Farm and The FARM Institute are still selling Island-raised turkeys. Call Jefferson Munroe of The Good Farm at 714-785-0112 or email him at email@example.com. For The FARM Institute meat, email Meredith@farminstitute.org or call 508-627- 7007.