The $175 four-course holiday menu at Thyme Bar is a whimsical collaboration that fuses nostalgic holiday flavors with irreverent twists, showcasing culinary creativity.
Thyme Bar's four-course holiday extravaganza features innovative dishes like a clarified cream of mushroom soup cocktail and stuffing panna cotta, reimagining traditional staples.
The menu, crafted by Bar Director Erin Gabriella and Executive Chef Max Loflin, aims to create a theatrical dining experience that is both playful and sophisticated.
Highlighting adventurous flavors, the offerings include ribeye cap with pickled onions and duck roulade, encouraging diners to embrace an unconventional holiday feast.
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