Executive chef Chris Jones has created a Thanksgiving menu full of ingredients fresh from Brix’s own gardens. Starters include a roasted chestnut soup and heirloom apple, endive and pomegranate salad with main courses including items like a roasted heritage turkey breast and leg confit and fall vegetable pot pie. Fall classics like pumpkin cheesecake and heirloom apple-tart tatin will be featured on the dessert menu. To make reservations, call the number found below.