Holiday Menus


Must be made by phone, please call the restaurant at (828) 348-8448

Holiday Hours:


Thanksgiving 11am-8pm

Christmas Eve: 12pm-9pm

New Year's Eve: 4pm-late


Holiday Menus:




The following Thanksgiving options will replace the Sauté and Grill section of our menu. The rest of our full regular menu will be available as well.  




Baked Brie en Croute stuffed with sugared pecans, fig preserves and baked until golden brown $8




Pumpkin Bisque with Devonshire Cream   bowl 6 cup 4




All entrees accompanied with roasted seasonal vegetables (vegan), green beans with lemon and garlic (v), mashed potatoes (v) and gravy, sweet potato casserole (v), corn bread stuffing, creamed spinach (v), cranberry relish (vegan), corn pudding (v)


Traditional Turkey $21

(all white meat is additional $5)


Apple Stuffed Pork Loin $23


Roasted Red Pepper and Spinach Stuffed Salmon $26


Prime Rib of Beef $26


Kids Portion (12 and under) $15


Just Sides $18




Pecan Pie with Rum sauce $8


Apple Cinnamon Pie with Caramel Sauce $8


Layered Pumpkin Mousse Pie $8


We will also limit our pizzas to the following specialty pies which will be served in 10" size (no modifications please)


10" Classic Cheese $9


14" Gluten Free Pizza $16


meat toppings $1.75

pepperoni, prosciutto, sweet sausage, spicy sausage, salami


veggie topping $1.25


Fig and Goat Cheese roasted garlic oil base, prosciutto, goat cheese, mozzarella, sherry marinated Calimyrna figs, and fresh basil $16


Papa Fred tomato sauce, salami, spicy Italian sausage, cherry peppers, grape tomatoes, herbed ricotta and mozzarella $16


Carly Marie olive oil base, herbed ricotta, fresh mozzarella, spinach, roasted garlic and fresh basil $16


Margherita fresh mozzarella, basil and crushed tomatoes $16



Christmas Eve and New Year's Eve

We will offer our regular menu in addition to our traditional Feast of the Seven Fishes

$40 per person

$45 with a glass of featured wine


First Course

Insalata di Mare: whole poached mussels, scallops, shrimp and calamari marinated with celery and fennel, fresh garlic, extra virgin olive oil and blood orange juice served over arugula and raddichio with squid ink & crab arancini and lemon basil aioli


Second Course 

Cioppino with fresh squid ink linguine, crab claws, clams, white fish, and octopus in a buttery white wine saffron tomato broth