Should you stay or should you go? It’s a dilemma with which ol’ Joe Strummer can sympathize. If you are staying in the East Village for Thanksgiving and you’re not into the whole cooking for days thing, here’s this year’s list of neighborhood spots that’ll be serving up prix-fixe feasts. We’ve arranged them from cheapest to most lavish. So gobble gobble!

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
(May be slight variations to menu)
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

CASIMIR
$25 per person
Appetizer: Butternut squash soup
Entree: Turkey, sweet potatoes, cranberry sauce
Dessert: Pumpkin Tart

VESELKA
$25.95
Choice of:

Cup of butternut squash soup
Apple soup
Celery root soup
Homemade turkey dinner
Cornbread chestnut stuffing
Mashed potatoes. sweet potato crisps, caramelized pearl onions, brussel sprouts with hazelnut  and cranberry orange relish

Choice of:
Pumpkin pie
Apple Pie

Choice of: coffee or tea

THE CARDINAL
$30 Per Person
Butternut Squash Soup with Candied Cashew and Pumpkin Oil
Heritage Pork Country Pate With ‘Jezebel’ Sauce and Homemade Pickles
Organic Free Range Turkey and Gravy with Cornbread
Stuffing and Cranberry Pudding

Choice of two:
Green Bean Casserole
Market Carrots
Mashed Potatoes
Candied Yams
Mac n Cheese

Pumpkin Pie a la mode

SIDEWALK CAFE
$30
Turkey
Stuffing
Mashed potatoes or sweet potato fries
Brussels sprouts
Cranberry Sauce
Gravy
Apple crumble
Choice of house wine or soda

ZERZA
$30
Choice of:
Lentil and butternut squash soup
Meze plate
Beets and orange salad
Mediterranean salad
Bourekas (spinach pastries with raisins, feta and pine nuts)
Grilled merguez

Choice of:
Lamb Tagine Jelbana (slow cooked lamb shank with artichoke hearts and green peas)
Chicken Bastilla (baked layers of thin pastry with savory chicken, sweet spiced ground almonds, cinnamon and powdered sugar squash)
Salmon & Cranberry Couscous (herb rubbed Salmon fillet, cranberry & toasted walnuts curried couscous)
Seafood Tagine (chermoula marinated Cod fish fillet, spiced shrimp, carrots, olives and preserved lemon)
Mixed Grill
Marinated Turkey breast, Hanger Steak and Merguez skewers, with couscous salad
Vegetables Couscous (traditionally steamed couscous, with squash, zucchini, carrots and parsnips, topped with caramelized onions, raisins and chickpeas)

Fig ice cream and baklava

CUCINA DI PESCE
(May be slight variation in price and menu)
$30, plus $15 for unlimited beer and wine for two hours

Choice of
Frisee Salad (oven roasted cranberries, walnuts, mixed in a honey mustard dressing and goat cheese)
Homemade toasted pumpkin ravioli
Butternut squash soup

Choice of:
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

THE BRINDLE ROOM
$32
(May be slight variations to menu)

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

(Vegetarian options available, can substitute turkey for a burger)

LIL’ FRANKIES, SUPPER, and FRANK
$32.95 at Lil’ Frankies, $39.95 at Frank, $39.95 at Supper

Choice of:
Roasted butternut squash soup or butternut squash ravioli
Turkey cooked with porcini mushrooms, chestnuts and herbs
with mashed brown-butter sweet potatoes, homemade sage sausage stuffing, roasted butternut squash, sautéed kale and cranberry-pear relish
Pumpkin pie or similar dessert

CANDELA CANDELA
$34.99

Choice of:
Butternut squash soup with sesame crostini
Arugula salad with cranberries, goat cheese, almonds and cherry wine vinegar

Choice of:
Stuffed turkey — roasted turkey breast stuffed with figs, bacon, sun dried tomatoes, prunes and fresh herbs and picovino cheese (served with mashed potatoes and cranberry sauce)
Penne pasta with shredded turkey in a hazelnut pesto. Stuffed with goat cheese.

Pumpkin souffle or chocolate fritters.

AGOZAR CUBAN BISTRO
$35 per person,
3-course prix fixe menu including Cuban lechon asado.

LUCIEN
$38
Veloute of cauliflower soup
D’Artagnan organic turkey
Pumpkin pie

(includes glass of beaujolais nouveau)

VESELKA BOWERY
$45 per person or $65 with wine pairings
SPICED SQUASH SOUP
SALAD
WARM BRUSSELS SPROUTS with ROASTED CORN, APPLES AND BACON LARDONS
ROASTED BELL & EVANS TURKEY
HONEY GLAZED PINEAPPLE HAM
TWICE BAKED SWEET POTATO MASH KIELBASA STUFFING ~ CREAMED PEARL ONIONS BEET & HORSERADISH MASHED POTATOES SAUTEED GREEN BEANS W/ FRIED SHALLOTS
CORNBREAD, COUNTRY BISCUITS, CHALLAH CRANBERRY COMPOTE & TURKEY GRAVY

Choice of:
PUMPKIN CHEESECAKE
WARM FRUIT COBBLER W/ VANILLA ICE CREAM
(**VEGETARIAN OPTIONS AVAILABLE**)

THE SMILE
$50 per person
(May be slight variations to the menu)

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 available)

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)

GOAT TOWN
$50, $75 w beverage pairings
Choice of:
Roasted Pumpkin Soup or Autumn Salad

Choice of:
Turkey Plate w/ root vegetables and turkey leg confit hash
or Whole Roasted Branzino with fennel and parsley
or Grilled Steak with rosemary mashed potatoes

Plus two sides

Choice of:
Bourbon Pecan Pie or Apple Pie or Sticky Sweet Potato Pie

PEELS
$50 (not including tax, tip or beverages).

Parker house rolls & butter

Choice of:
Butternut Squash Soup
Herbed Crème fraiche & toasted pumpkin seeds
Mixed Lettuces & Apple Salad
Westfield goat cheese, toasted pecans & cider vinaigrette
Duck Sausage
Mustard Lentils & roasted delicata squash

Choice of:
Vegetable Pot Pie
Roasted Heritage Turkey
Buttermilk biscuit stuffing & giblet gravy
Striped Bass
Sweet Potato Mash & roasted Mushrooms

Choice of:
Apple pie & vanilla ice cream or
Pumpkin Pie & whipped cream

QUINTESSENCE
$55 or $100 for two
Celery asparagus garlic creamy bisque (raw)
or
Creamy butternut squash soup (cooked)
Arugula pear salad with pomegranate vinaigrette
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

LA CERVECERIA
$55 (includes two-hour open bar)

Yuca Fries with Peruvian Dips

Choice of:
Quinoa Salad (goat cheese, almonds, leche de tigre)
Grilled Corn Salad (hearts of palm, black beans, choclo)

Choice of:
Aji Amarillo Patata con Pavo (turkey au jus, mashed potatoes)
Hanger Steak a La Parilla (chimichurri sauce, quinoa risotto style
Anticuchos (choice of Shrimp, Chicken, Skirt Steak skewers)

Choice of:
Panna Cotta
Cheese Cake

DBGB
$55, $26 for two courses for children
Choice of:
FALL SQUASH SOUP
spaghetti squash, pumpernickel croutons, caraway cream, pumpkin seed oil

FROMAGE DE TÊTE
Gilles Verots award winning chilled pigs head terrine

CHOP-CHOP SALAD
romaine, avocado, red pepper carrot grapefruit, ginger-sesame dressing

CRISPY CALAMARI
red rye beer batter, spring onion, spicy pickled peppers, mizuna salad, kaffir lime cream

FRIED EGG & WILD MUSHROOM
salsify, black truffle fondue, celery leaf

Choice of:
TRADITIONAL ROASTED TURKEY
roasted breast & crispy smoked leg, sausage stuffing brussels sprouts, cranberry compote

SLOW COOKED SCOTTISH SALMON
crushed broccoli rabe, smoked salmon belly, pistachio syrah reduction

HANGER STEAK
celery root, bone marrow butter, bordelaise

THE YANKEE
6 oz beef patty with iceberg lettuce, tomato, vidalia onion, sesame bun, essex st. pickle, fries

THE PIGGIE
6 oz beef patty topped with housemade bbq pulled pork jalapeno mayonnaise & boston lettuce on a cheddar bun, mustard-vinegar slaw, fries

THE FRENCHIE
6 oz beef patty with confit pork belly, arugula, tomato-onion compote, morbier cheese on a peppered brioche bun, cornichon, mustard, fries

Choice of:
PUMPKIN TART
spiced streusel, marshmallow, candied pecans, maple ice cream

SOUFFLE CHAUD
grand marnier soufflé, orange confit, vanilla anglaise

APPLE CIDER CINNAMON
honey crisp batons, brown sugar cookies, apple pie filling, vanilla marshmallows, whipped cream

CHOCOLATE-PECAN
malted meringue, cookie dough, brownies, chocolate fudge, whipped cream

PUMPKIN-YOGURT
orange meringue, cranberry coulis, butterscotch sauce, crystallized pie dough, whipped cream

ANGELICA KITCHEN
$60 per person
Warm Black Quinoa Masa Cake
~poblano pepper cream, romesco filling, pomegranate seeds~

Choice of Soup:

Jerusalem Artichoke Bisque (chive oil, frizzled leeks)
Shallot Shiitake Mushroom Broth (tatsoi, garlic crostini)

Salad:
Arugula with roasted apples, roasted pecans, cranberries & toasted pumpkin seeds with lemon maple dressing

Choice of:
Roasted Sweet Dumpling Squash filled with layers of garlic tofu cheese, wild rice & aromatic brunoise vegetables; topped with sautéed kale & spigarello, & cranberry compote. Served with a marinated heirloom scarlet runner and ayocote bean medley, & roasted Brussels sprouts tossed with pine nuts.
or

Angelica Seitan braised with king trumpet, cremini, and chanterelle mushrooms, caramelized leeks and butternut squash; wrapped in a collard green leaf; resting on a wild mushroom jus. Served with a turnip-cippolini onion mash,
& roasted Brussels sprouts tossed with pine nuts.

Choice of:
Pecan Tart
with caramel roasted cranberries and orange custard
or
Pumpkin Pie
 with coconut whip

Individual Chocolate Fudge Cake
 with Bergamot vanilla cream and toasted almonds

Served with Tea, Chai, or Grain Coffee with Toasted Almond Milk.

FIVE POINTS
$65 per person
$35 for children under 12

Choice of:
ROASTED PUMPKIN SOUP (lobster, toasted seeds, creme fraiche)
HOUSEMADE PAPARADELLE PASTA (roasted chestnuts, sarvecchio cheese, nutmeg)
SPINACH & JERUSALEM ARTICHOKE SALAD (pickled cranberries, feta cheese, walnuts)
NANTUCKET BAY SCALLOP CRUDO (citrus salad, watercress)

Choice of:
ROASTED HUDSON VALLEY TURKEY (brioche-sausage dressing & giblet gravy)
BAKED SEMOLINA GNOCCHI (Hen of the woods mushrooms, mascarpone, parmesan)
ROASTED STRIPED BASS (Braised kale, heirloom apples, wild rice
BRAISED BEEF SHORT RIBS (parsnips, horseradish, roasted beets)

Sides of cranberry sauce, roasted brussels sprouts, and mashed potatoes will be served family style at every table

Choice of:
CHOCOLATE HAZELNUT TART with vanilla ice cream
PUMPKIN PIE with whipped cream
APPLE COBBLER with vanilla ice cream

SAXON AND PAROLE
$75 per person
Choice of: Carrot and ginger soup, chili marshmallow
Salad of roasted butternut squash, kale, crispy bacon, sunflower seeds, feta cheese, green goddess dressing

Choice of:
Sweet potato miso ravioli, arugula, toasted almonds, lemon, burre blanc
or
Roasted Atlantic cod, tomato-caper broth, manila clams, white beans, Tuscan kale
or
S+P slow roasted turkey with charred lemon fennel, Armagnac gravy, cranberry kumquat sauce
28-day dry aged NY strip steak, bone marrow béarnaise ($20 supplement)

All served with
Cauliflower gratin
Mustard mashed potatoes
Crispy Brussels sprouts, chili caramel
Pickled beets with spiced pecans, Parmesan
Maple glazed delicata squash, apple, pomegranate seeds
Chorizo-cornbread stuffing
S+P’s mixed green salad, herb & shallot vinaigrette
Bean salad, marcona almonds, feta cheese

Tower of treats
:
Cinnamon marshmallows
Mini pumpkin cheesecakes
Banana foster tarts
Lemon meringue tarts
Cranberry & white chocolate biscotti
Apple & mint pâté des fruit

HEARTH
$78 per person

Appetizer:
Chicken soup (farro, escarole, chicken dumplings)
or Autumn Vegetables and Lettuces (celery, radish, carrots, sunchokes, apple cider vinaigrette)

Main Course:
Caramelized leek and sage stuffing, cranberry puree, sage salt
(vegetarian option is available upon request)

Side Dishes:
Roasted autumn vegetables with buckwheat honey, mashed with gravy and sautéed rapine with garlic bread crumbs

Dessert:
Pecan tart with sweet potato ice cream or apple crisp with cranberry ice cream

BACK FORTY
$79.65 per person, $40 for children

Choice of:
Autumn Vegetable Minestrone with Black Kale and Ricotta Dumplings
Cabbage and Walnut Salad with Roasted Pears and Crème Fraiche Vinaigrette
Chicken Liver Mousse with Nate’s Rye Toast and House Pickles
Surryano Ham, Marcona Almonds and Arugula

The Core (choose 1 per person)
Roasted Turkey Breast, Braised Turkey leg, Sausage Stuffing, Gingered Cranberry Sauce
Stuffed Delicata squash with Barley, Black Walnuts, Dried Cherries and Melted Manchego Cheese
Grilled Sockeye Salmon, Buttered Leeks, Market Potatoes, Whole Grain Mustard Vinaigrette
Grass Fed Steak, Tallow Cooked Potatoes, Garlic Confit and Fall Greens ($10 supplement)

Choice of 3 per table:
Brussels Sprouts, Thyme-Anchovy Vinaigrette, Maple Butter.
Mashed Potato, Turkey Gravy
Roasted Beets, Horseradish Crème Fraîche, Frissee
Winter Squash Gratin, Cippolini Onions, Spiced Pepitas, Aleppo

Choice of:
Heirloom Apple Pie with Vanilla Ice Cream
Pecan Tart
Pumpkin Cheesecake

PRUNE
$95
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
Pumpkin Pie or Apple Pie or Dried Cranberry Crisp

Joann Pan contributed reporting.