What to do now that it’s too late to pick up a Thanksgiving to-go from Momofuku Ssam Bar or a slab of heat-and-eat porchetta from Porchetta? Obviously, you’re going to have to eat out. With a bounty of all-American standouts in the neighborhood (Back Forty, Peels, and Five Points, to name just a few), you won’t have to go far. But why limit yourself to Americana? The Local has rounded up Thanksgiving menus of every variety – from French to Italian to Ukrainian – and ordered them from cheapest to most lavish. (Prune’s $78 repast is fully booked, but we’re told there will be a walk-in table for two plus four seats at the bar.) Just remember to call ahead for reservations and hours of operation, since many restaurants close early on turkey day.

ODESSA
$15.95

Glass of wine
Cup of cream of turkey soup
Turkey with stuffing, sweet potatoes, cranberry sauce, and fresh vegetables
Pumpkin pie
Tea or coffee

LITTLE POLAND
$21.50

Turkey, white & dark meat
Stuffing
Cranberry sauce
Sweet potatoes
Cup of soup
Pumpkin pie
Coffee or tea

or $14.95
Turkey with two vegetables and stuffing

7A
$24.95

Soup or salad:
Caesar salad or mixed greens
Butternut squash or roasted tomato with goat cheese and polenta

Freshly roasted turkey (substitute leg of lamb for additional $2)
Homemade stuffing, haricot verts, candied yams, mashed potatoes, and fresh cranberry sauce

LIL’ FRANKIE’S, SUPPER and FRANK
$26.95 at Frank, $29.95 at Lil’ Frankie’s, and $36.95 at Supper. The below menu varies at each restaurant (e.g. pie not included at Frank).

Roasted butternut squash soup

Turkey cooked with porcini mushrooms, chestnuts and herbs
with mashed brown-butter sweet potatoes, homemade sage sausage stuffing, roasted butternut squash, and cranberry-pear relish

Pumpkin pie

VESELKA
$25.95

Cup of squash apple soup

Roasted Bell & Evans turkey with cornbread chestnut stuffing
Mashed potatoes
Creamed pearl onions
Roasted sweet potatoes
Brussels sprouts
Cranberry orange relish

Pumpkin or apple pie with whipped cream and coffee or tea

THE BRINDLE ROOM
$28

Roasted turkey
Sausage, porcini mushroom stuffing
Roasted Brussels sprouts
Mashed potatoes
Roasted sweet potatoes
Cranberry sauce
Pumpkin pie

(Vegetarian options available)

CUCINA DI PESCE
$30, plus $15 for unlimited beer and wine for two hours

Appetizers:
Frisee Salad (oven roasted cranberries, walnuts, mixed in a honey mustard dressing and goat cheese)

Homemade toasted pumpkin ravioli

Butternut squash soup

Entrees:
Braised short ribs (over celery puree and crispy onions)

Black seafood ravioli (in a vodka cream and marinara sauce)

Roasted Turkey Breast (sweet yam mash, vegetarian stuffing, and cranberry sauce)

Dessert:
Pumpkin pie
Brownie with hazelnut ice cream

TREE BISTRO
$35

Appetizer:
Butternut squash soup with candied walnuts & creme
or
House salad (green leaf salad with tomato, celery, and golden raisin dressing)

Entree:
Roast salmon with buerre blanc, fingerling potatoes, and sauteed almond haricots verts
or
Roast turkey with walnut-cranberry relish, mashed potatoes and stuffing
or
Roast pepper mushroom risotto (shiitake mushroom with roast red pepper & white truffle oil)

Dessert:
Apple & cranberry tart with whipped cream
or
Chocolate mousse with whipped cream

LUCIEN
$38

Veloute of cauliflower soup

D’Artagnan organic turkey

Pumpkin pie

(includes glass of beaujolais nouveau)

VESELKA BOWERY
$39

Mushroom Julienne or honey-crisp apple salad

Entree:
Cup of squash-apple soup
Roasted Bell & Evans turkey with stuffing and pan gravy

Dessert:
Choice of pumpkin pie, bourbon pecan pie, chocolate fudge cake, or cranberry apple crisp

(Vegetarian option available)

POCO
$40

Mashed potato croquettes with thick n’ rich gravy

Cornmeal cheese sticks with caramelized onion and honey

Turkey sliders with Manchego cheese and tangy cranberry relish

Acorn squash stuffed with chorizo

Piquillo peppers bursting with stuffing

Pumpkin pie bunuelos

(with two Estrella beers)

GOAT TOWN
$40, $65 with beverage pairings

Fall vegetable soup with chestnuts
or
Bitter green salad with roasted squash and cranberry vinaigrette

Roast Turkey Dinner
Oyster stuffing, haricot vert, cranberry-orange sauce, gravy

Pumpkin Pie or Pecan Pie a la mode

THE SMITH
$45

Appetizers – choice of:
Baby arugula salad
Burrata
Ricotta gnocchi
Tuna tartare
Moroccan meatballs
Butternut squash soup

Main Course – choice of:
Smith bar steak
Pumpkin risotto
Burger
Turkey dinner
Pork chop
Salmon
Short ribs

Dessert (all in form of a sundae):
Apple pie
Bread pudding
Pumpkin pie

DBGB
$49

To Start – Choice of:
Fall squash soup
Spaghetti squash, pumpernickel croutons, caraway cream, pumpkin seed oil

Chop-chop salad
Romaine, avocado, red pepper, carrot, grapefruit & ginger-sesame dressing

Pâté campagnard
Country style pâté with pork & chicken liver

Crispy calamari
Red rye beer batter, spring onion, spicy pickled peppers, mizuna salad, kaffir lime cream

Main Course – Choice of:
Maple Crest Farms turkey
Roasted breast & smoked leg sausage stuffing, brussels sprouts, cranberry compote

Pan-roasted Long Island monkfish
Lambic braised red cabbage, bacon lardon, caramelized apple, mustard oil

Gnocchi Parisienne
Apple cider braised veal breast, parsnip purée, pearl onions
mushrooms , gingerbread crumbs, brussels sprouts

Dessert – A choice of:
Pumpkin tart
Cranberry compote, gingerbread croutons, cinnamon ice cream

Black forest cake
Brandied cherries, whipped crème fraiche, chocolate chip cherry ice cream

Fall apple cobbler
Brioche crust, apple cider gelée, vanilla ice cream

Kids menu – $26: Turkey plate and choice of dessert

ANGELICA KITCHEN
$55

Appetizer:
Polenta baked with fresh figs

Choice of Soup:
Sweet corn broth
or
Thai-style red kuri squash bisque

Choice of Salad:
Arugula, escarole, & frisée with chioggia beets & fennel (concord grape-balsamic reduction dressing)
or
Arugula, Escarole, & Frisée with Roasted Delicata Squash, pomegranate & pumpkin seeds (concord grape-balsamic reduction dressing)

Choice of Entrée:
Cauliflower celery root soufflé (delicate soufflé of creamy cauliflower, celery root, tofu ricotta & millet; baked with a center of wild rice, broccoli rabe, & leeks; topped with cranberry compote. Served with roasted Brussels sprouts & Jerusalem artichokes)
or
Wild Mushroom seitan braise (savory handmade seitan simmered with chanterelle & maitake mushrooms, baby turnips & red wine; ladled over a garlic-horseradish Yukon gold potato mash; adorned with herbed cipollini onions & roasted red peppers. Served with roasted Brussels sprouts & Jerusalem artichokes)

Choice of Dessert:
Pear spice cake (with lemon balm poached Seckel pear)
or
Pumpkin pie (with maple cream & candied pecans)
or
Phyllo cup sundae (with chocolate mousse, black cherry compote & hazelnut whip)

Served with tea, chai, or grain coffee with toasted almond milk.

BACK FORTY
$55

Choice of appetizer, entrée, three sides for your table to share and dessert:

Starters:
Rutabaga apple & bacon soup, crispy apple croutons, bacon bits

Roasted beet & fennel salad, crispy squid, spiced yogurt dressing

Hearty green salad, radish, Cabot clothbound cheddar, dried cherries

Russian farmer salad, paprika buttermilk dressing, autumn vegetable, frisee

Entrees
Roasted Heritage turkey breast, chestnut turkey sausage stuffing, slow cooked dark meat, cranberry sauce

Black pepper parpadelle, saffron-cauliflower puree, hazelnuts, shaved Parmesan

Pan roasted sturgeon, organic kidney beans, concord grape gastrique

Dry aged grass-fed NY ribeye, confit root vegetables, grenada pepper steak sauce ($10 supplement)

Sides
Brussels sprouts, mustard maple dressing, bacon

Roasted kabocha pumpkin, shiitake chips, Aleppo pepper

Parsley root, cippolini onion gratin, chipotle cream

Spaghetti squash latke, preserved lemon crème fraiche

Creamy mashed potato, giblet gravy, turkey cracklins

Desserts
Pumpkin cheesecake, cranberry glaze

Apple pie, vanilla ice cream

Warm chocolate cake, salty peanut brittle, whipped cream

Harvest crisp, pumpkin, pears, dried cherries, vanilla ice cream

QUINTESSENCE
$55, or $100 for two

Celery asparagus garlic creamy bisque (raw)
or
Creamy butternut squash soup (cooked)

Sprouted lentil salad

Pineapple ginger glazed veggies a la cream stuffed brazil nut loaf (served with a side of “sauteed” spinach and shallots topped with sliced almonds)

Light buttery coconut yam bread

Walnut cherry stuffing (raw)
or
Sprouted quinoa vegetable pilaf (cooked)

Whipped cauliflower mashed

Creamy black pepper gravy

Apple cherry pie or pumpkin pie

PEELS
$55

Housemade duck sausage with sweet-potato spatzle and cider sauce
or
Roasted field mushrooms with Cabot clothbound cheddar grits

Smoked Heritage turkey with cornbread stuffing, mashed potatoes, giblet gravy

Parker House rolls and cranberry sauce

Choice of pie

THE SMILE
$55

Choice of:
Butternut squash soup
Bibb lettuce with shaved raisins and celery seed dressing

Served family style:
Sage & rosemary roasted turkey with gravy
Sweet Italian sausage stuffing with dates, dried parsley, sage, rosemary, thyme
Tangerine cranberry sauce
Thyme-roasted butternut squash and cranberry beans with housemade ricotta and fried egg (vegetarian option)

Choice of two sides:
Brussels sprouts with bacon, thyme, and pomegranate seeds
Green beans with shallots and lemon
Mashed sweet potatoes backed with marshmallows
Olive-oil smashed Yukon golds with capers and dill

Choice of:
Thanksgiving ice cream sundae
Pumpkin pie (a la mode optional)

FIVE POINTS
$60

For the table:
House-made pickles; finger lakes grapes; Parker House Rolls; honey butter

Starters:
Maple roasted butternut squash soup
Yogurt, Aleppo pepper

House-cured bresaola & fuyu persimmon
or
Arugula, lemon, olive oil

Mache salad
or
Winesap apples, spiced pecans, pomegranate seeds, buttermilk blue cheese, Banyuls vinaigrette

Nantucket Bay scallops
or
Celery root puree, citrus butter sauce

Spinach-ricotta gnocchi
or
Crème fraiche, nutmeg, Grana cheese

Mains:
Vermont free-range turkey
or
Cornbread scallion- jalapeño stuffing, giblet gravy

Virginia farmers’ cross porchetta
or
Roasted Brussels sprouts, sage, quince mostarda

Sheep’s milk ricotta ravioli
or
Chanterelle mushrooms, thyme, mascarpone cheese

Wild striped bass
or
Spiced beluga lentils, carrot-apple-radish slaw

Niman Ranch braised short rib
or
Poppy seed spaetzle, spinach, crispy onions, gremolata

Family style fixings:
Cranberry sauce, baked sweet potatoes, roasted Brussels sprouts

SAXON + PAROLE
$75

Carrot and ginger soup, chili marshmallow
or
Salad of roasted delicata squash, bacon, Tuscan kale, pumpkin seeds, fresh herb dressing

Main Course
Sweet potato tortellini, arugula, and sage butter sauce
or
Whole grilled and stuffed branzino, smoked paprika crust
or
S+P slow roasted turkey, charred lemon-fennel, Armagnac gravy, cranberry-kumquat sauce
or
28-day dry-aged New York strip steak, bone marrow bearnaise ($20 supplement)

All served with:
Mustard mashed potatoes
Crispy Brussels sprouts with chili caramel
Pickled beets with spice-glazed pecans
Roasted butternut squash with feta and pomegranate seeds
Chorizo cornbread stuffing

Dessert:
Linda Farmerie’s pumpkin mousse cheesecake
or
Pecan pie with boozy whipped cream
or
Chocolate pannacotta with marshmallows

Complimentary after-dinner Egg Nog at Madame Geneva

HEARTH
$75

First Course:
Chicken soup (farro, escarole, chicken dumplings)
or
Autumn vegetables and lettuces (celery, radish, carrots, sunchokes, marinated Brussels sprouts, apple cider vinaigrette)

Second Course:
Roasted & braised turkey (caramelized leek and sage stuffing, cranberry purée, sage salt)
or
Olive-oil poached salmon
Cauliflower, capers, Castelvetrano olives, trout roe
(Vegetarian option will be available upon request)

Side dishes:
Roasted autumn vegetables with chestnut honey
Mashed potatoes with gravy
Sautéed rapini with garlic bread crumbs

Dessert:
Pecan tart (sweet potato ice cream)
&
Mini pumpkin pie (spiced whipped cream)

PRUNE
$78

A glass of salted tomato juice
Crudite
McSorley’s cheese plate

Oyster pan roast
Brined, roasted capons, light and dark meat
Cornbread stuffing with celery and sweet Italian sausage
Mashed potatoes with butter and cream
Brussels sprouts, cauliflower, and baby white turnips
Celery root remoulade
Ocean Spray cranberry sauce
Sweet and sour pearl onions
Braised Italian kale
Mixed wild mushrooms with “brodetto”
Stewed chestnuts with fresh ricotta and sea salt
Butternut squash with pear and candied bacon
Watercress and endive salad with blue cheese and walnuts