"Commons Club executive chef Chris Borges is whipping up a $65, three course menu served from 11 a.m. to closing. The menu sizzles with style, from the barbecye shrimp with brown butter and fermented garlic to duck confit arancini and short rib with German potato and celery root salad. Choose the traditional turkey and sides, or an Italian option, fusilli with meatballs and red gravy." - Beth D'Addono