Thanksgiving on Long Island, Compliments of Chef Guy Reuge

After opening their doors seven weeks ago, Sandbars in Cold Spring Harbor will be offering their first-ever Thanksgiving dinner.

“This is our first holiday event,” says chef de cuisine Eric Werner. He is focused on delivering the classics — like chestnuts or cranberry sauce — but with simple, good flavors.

“You don’t want to do anything too fancy,” says Werner. “Customers are expecting to get their pumpkin pie.”

The restaurant — owned by the Lessing Family and operated by chef Guy Reuge — will be running an “exclusive, fine dining” experience for the holiday. For seatings between 1 – 8 p.m., the à la carte menu will be available; the price is $75 for adults and $15 for children.

“I like people to relate my food to their memories,” says Werner, who hopes to have around 100 guests. Entrees include a traditional roasted organic turkey with chestnut stuffing, cranberry relish and glazed yams as well a vegetarian option of ricotta and kabocha squash tartine with mache and frisée salad.

Also from Long Island’s famous chef Guy Reuge, the Mirabelle restaurants in Stony Brook — the Tavern and restaurant at Three Village Inn — will be offering their classic Thanksgiving Grand Buffet. The farm-to-table restaurant will feature holiday favorites as well as their new American with French flair dishes.

In addition to shrimp cocktail and artisan cheeses and charcuterie, the cold display will feature smoked oysters, which are sourced from Sexton Island.

There will be a carving station with the customary turkey as well as an herb-stuffed leg of lamb and roast, prime rib of beef au jus, roast rack of pork with cider reduction sauce and, for non-meat eaters, baked swordfish on the plank.

With a focus on local food, the traditional sides include candied yams, cornbread chestnut stuffing and mashed creamer potatoes in addition to an autumn vegetable medley.

Reservations start at noon. Prices are $50 per person, children 12 and under are half-price.

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