If you”™re like some of us ”“ perhaps many of us ”“ you suddenly realize that, yes, Thanksgiving is Thursday, Nov. 24, and you haven”™t quite finalized those plans.
Can”™t make turkey? Well, we can all make reservations. At ”¯Apropos, the Abbey Inn & Spa”™s signature restaurant in Peekskill, chef Jared Secor will roast Hudson Valley turkeys with locally sourced fixings.
The $75-per-person menu is a four-course meal served on Thanksgiving Day from noon to 6 p.m.
Appetizers include a choice of candied figs, autumn green salad or Caesar salad, while the pasta course choices are orecchiette with fennel sausage and broccoli rabe pesto; cavatelli with pomodorini sauce and ricotta; or squash ravioli with brown butter and sage.
The four entrée choices are Barolo braised short ribs, roasted sea bass, marinated grilled local squash or Hudson Valley turkey.
The feast ends with a dessert choice of Moscato panna cotta, pumpkin cheesecake or apple crumble.
Groups of five or more will be served family style and will receive all the menu choices.
Reservations must be made at 914-739-3536 or”¯ online.
Farther down the Hudson River, Goosefeather — in the Tarrytown House Estate”™s King Mansion ”“ has a holiday menu to complement its regular modern Chinese one.
The star of the show is a char siu-roasted turkey breast with burnt sage ginger cranberry sauce and whipped mashed potatoes with shitake mushroom gravy ($49 and serves two to four people). Holiday dessert options are pumpkin pie with burnt marshmallow and pecan caramel and vanilla ice cream ($17) or five spiced churros with warm apple butter, caramelized apples and vanilla ice cream ($17).
Commuters, need some last-minute items for your Thanksgiving table or host? Stop by Grand Central Terminal”™s Thanksgiving Market ”“ outdoors at the West Entrance on Vanderbilt Avenue ”“ for flowers, pastries and other desserts. It”™s open 10 a.m. to 6 p.m. Wednesday, Nov. 23. Or visit the Grand Central Market itself for a variety of fruits and vegetables, cheeses and meats, prepared foods, chocolates and desserts and, of course, bouquets.
