Vortex Supper Club: A Twisted Thanksgiving
November 19 | Vortex Bottle Shop | Harrisburg, NC
Join us for the next edition of our Supper Club dinner series as we put a creative spin on Thanksgiving classics. This November, we’re serving up a four-course feast filled with bold seasonal flavors, inventive twists, and a touch of comfort that feels just like home — with a Vortex edge.
Our house crafted menu reimagines the traditional Thanksgiving table with unexpected pairings, refined techniques, and a playful nod to nostalgia.
The Menu
Course 1 – The Soup
Sweet Potato Bisque
Roasted sweet potato purée with smoked paprika crème fraîche, candied pecan crumble, and a drizzle of maple chili oil.
Course 2 – The Salad
Roasted Beet & Cranberry Salad
Golden and red beets with whipped goat cheese, dried cranberries, crispy sage, and apple cider vinaigrette.
Course 3 – The Main Event
Turkey Roulade with Chive Goat Cheese & Prosciutto
Rolled turkey breast stuffed with chive goat cheese and prosciutto, served over rosemary whipped potatoes and brown butter Brussels hash, finished with smoked apple jus.
Course 4 – The Sweet Ending
Caramel Pear Bread Pudding
Brioche bread pudding baked with roasted pears, brown sugar, and spices, topped with caramel drizzle and house whipped cream.
An optional sommelier-paired wine and beer package is available as an add-on to enhance each course — the perfect way to experience the full flavor journey.
Seats are limited — reserve your spot today for this one-night-only Twisted Thanksgiving Supper Club at Vortex Bottle Shop.
The Menu
Course 1 – The Soup
Sweet Potato Bisque
Roasted sweet potato purée with smoked paprika crème fraîche, candied pecan crumble, and a drizzle of maple chili oil.
Course 2 – The Salad
Roasted Beet & Cranberry Salad
Golden and red beets with whipped goat cheese, dried cranberries, crispy sage, and apple cider vinaigrette.
Course 3 – The Main Event
Turkey Roulade with Chive Goat Cheese & Prosciutto
Rolled turkey breast stuffed with chive goat cheese and prosciutto, served over rosemary whipped potatoes and brown butter Brussels hash, finished with smoked apple jus.
Course 4 – The Sweet Ending
Caramel Pear Bread Pudding
Brioche bread pudding baked with roasted pears, brown sugar, and spices, topped with caramel drizzle and house whipped cream.