Pylos Serves a Four-Course Greek Thanksgiving for $70

The kitchen opens with acorn and butternut squash soup, sweetened with honey and finished with Greek yogurt and nutmeg. A first course brings shrimp in ouzo and tomato cream, or arugula with pomegranate, toasted pumpkin seeds and shaved graviera. For the main, roasted turkey breast arrives stuffed with ground meat, chestnuts, pine nuts and raisins, glazed with pomegranate, ouzo and orange, and honey-orange salmon or moussaka under béchamel stand in for anyone skipping the bird. Sides run to wild rice with caramelized leeks and walnuts, Corfu-style sweet potatoes with Greek honey, cranberry sauce, then a phyllo napoleon or ouzo chocolate mousse.

The menu keeps a Greek frame from the first spoonful. Moussaka bakes in a clay dish under béchamel, the turkey takes a chestnut, pine nut and raisin stuffing, and pomegranate, ouzo and orange do the glazing. Squash soup finishes with Greek yogurt and nutmeg; the salad brings in graviera and pomegranate; the sweet potatoes go Corfu-style with honey. Dessert stays in phyllo, yogurt and sour cherry, with an ouzo mousse as the second option. The clay pots overhead carry the same idea in another material.

Three seatings run on Thursday, November 26, at 2:00, 4:30 and 7:00 PM, each with the same four courses at $70 per person. Resy takes the booking without charging in advance, and cancellation terms are set when you book; nothing is posted for this dinner. The posted price covers the menu; whether tax and gratuity come on top is not posted. Confirm at booking. The moussaka's ground meat sauce and béchamel mean the set menu has no vegetarian main; pescatarians can take the salmon, and the meatless plates are the soup, arugula salad, sides and dessert. Pylos is at 128 E 7th St, a short walk from the 6 train at Astor Place.