What we’re thankful for

We’re thankful for the guests who stay at our inn year after year to celebrate life’s many milestones like birthdays and anniversaries.

We’re thankful for the brides and grooms who allow us the honor of hosting their big day.

We’re thankful for the region’s many companies and corporations who chose our site to be productive and grow their business at meetings and conferences.

We’re thankful for the diners who break bread in our dining room each day, and support our onsite farm.

We’re thankful for a great, loyal staff that make our property look fantastic and operate smoothly.

We’re thankful for a great team of vendors that supply the goods we aren’t able to make or grow ourselves.

Thanksgiving dinner menu

$65 per person

Chef Jason Houck

First Course:

Glasbern Salad*

maytag bleu cheese, candied walnuts, dried cherries

Kale Salad

house smoked trout*, buttermilk, hazelnut brittle + butternut, parm,  apples

Arugula Salad*

poached pears, pecans, parm, honey vinaigrette

Baby Spinach Salad

roasted beets, goat cheese, oranges, red onion, sherry vin.

Second Course:

Pumpkin Crab Bisque

celery + carrot puree, pumpkin, apple jack, seafood stock

Roasted Golden Beets

Meyer lemon vinaigrette, cana de cabra goat cheese, roasted hazelnuts

Autumn Shrimp Lejon

dried cranberry, walnut pesto, horseradish marmalade sauce

Brie En Croute

apple and pear compote, port wine syrup

Third Course:

Roasted Turkey *

Koch Turkey from Tamaqua, sausage bread stuffing*, pancetta, Brussel sprouts, cranberry relish, turkey gravy

Grilled Pork Sirloin*

whipped sweet potato, caraway cabbage sauté, pumpkin apple jack cream sauce

Ken Guindun Family Farm Lamb Rack

whole grain mustard demi, horseradish parsnip puree

Scuna Bay Salmon

encrusted with sweet potato, roasted acorn squash, port wine drizzle

Grass Fed Beef*

8 oz tenderloin (surcharge $5) yukon gold potato, butternut squash, gouda gratin, cauliflower mornay gratin, red wine demi

Fall Squash Ravioli*

ricotta, nutmeg béchamel, roasted Brussel sprouts
Fourth Course:

Chocolate Cake

crème anglaise, maple ice cream

Pumpkin Bread Pudding

caramel sauce, *vanilla ice cream

Almond Financier

almond brittle, earl gray ice cream

Cranberry Crème Brûlée

fresh berries
*Select items marked with an asterisk are Glasbern-grown and raised. Produce is organically grown and our animals are pasture-raised without the use of hormones or antibiotics.  asture-raised meats feature superior textures and flavors while offering healthy, environmentally sustainable dining options.

An 18% service charge is automatically added to your bill and shared entirely amongst the service staff.

Non-overnight dinner guests are limited to one after-dinner drink. As a courtesy to other guests of the Inn, please refrain from cellular phone use in the dining area.