Gather your friends and family for a homestyle Thanksgiving feast at Saxon + Parole. Let Chef Brad Farmerie fill your hearts and bellies with his favorite home recipes including turkey with charred lemon-fennel, Armagnac gravy and cranberry-kumquat sauce, his famous crispy Brussels sprouts with chili caramel, a self-serve Pie Bar, and other festive treats.
Clam chowder, bacon, root vegetables, polenta-crusted clams
Spicy lentil soup (vegetarian), lentils in a tomato broth, cilantro yogurt
Bay scallops ceviche, caviar, citrus
Beet salad, beet babaganoush, spiced pecans, pomegranate, endive
Hudson Valley foie gras terrine, spiced red wine poached pear, warm brioche
Ashley Farms slow roasted turkey, charred fennel, vanilla parsnip puree, Armagnac gravy
Ricotta gnudi, sweet truffle butter sauce, mushrooms, chestnuts
28-day dry-aged bone-in NY strip, bone marrow béarnaise, pickled red onion salad
Whole grilled and stuffed branzino, winter greens, chimichurri
Chorizo corn bread stuffing
Whipped mustard mashed potatoes
Roasted butternut squash, pumpkin seeds, arugula, cotija
Crispy brussels sprouts, chili caramel
Heirloom roasted carrots, pistachio, feta, fresh herbs, lemon
Bourbon pecan pie
Pumpkin cheesecake pie
Sweet potato meringue pie
Chocolate caramel pie
Passion fruit pie
Our award-winning barmen here at S+P are embracing the (almost) cooler weather with an autumn-inspired bowl of boozy goodness during a time we like to call Punch Hour. Skip out of work just a tad early and take a load off as you kick back as you nosh on a few briny beauties and sip on some Banks 5 rum punch, for just $8 a cup!
½ dozen for $10
Served with Saxon + Parole’s house-made mignonette + sriracha cocktail sauce
3 for $10
Buttermilk-battered Puget Sound oysters, ramp and yogurt ranch, pickled chili
CHILLED MAYAN PRAWNS
$4 per piece
Sriracha cocktail sauce
BLISTERED SHISHITO PEPPERS
Lime, sea salt
It’s a burger five years in the making and Chef Farmerie has joined Chris Cosentino, Traci Des Jardin, Tal Ronnen, and David Chang as one of the few chefs in America to offer the Impossible Burger (and the first Michelin-star restaurant to debut it on its menu!)
The team behind this simple, all-natural patty made entirely from plants is on a mission to make the global food system more sustainable, but aims to do so without compromising that burger 'experience' meat lovers crave. The look, smell, textures, tastes and flavors of the Impossible Burger are changing the burger game and we're excited to be a part of this global transformation.
(available on a first-come, first-served basis)
Join us for our next ‘Page One’ wine list release party, as we taste and talk about the newbies on the list while snacking on delicious creations from our kitchen. We introduce some great additions to the wine list with master winemakers and professionals from the industry to share their insight and experiences!
We’re very excited to announce that we’ve partnered up with JetBlue on their brand new ‘MINT’ experience, and it officially launched on June 15th. This new elevated experience on select cross-continental flights features food inspired by Saxon + Parole. Positive reviews about the food are already flying in! To see what folks are saying, click here. More information on the ‘MINT’ experience here.