We know. There’s only one meal you’re thinking about right now, one that involves a bronzed turkey, pounds of buttery mashed potatoes, and a slice (slices?) of pie. Turn those thoughts off for a minute. Here’s another feast to consider.

Starting December 6, Oddfellows will host weekly Sunday Suppers, the first of which features a three-course seasonal menu with wine complements. Oddfellows’ newest chef, Sam Crannell, (formerly of Quinn’s) will prepare the inaugural meal, starting if off with prosciutto– and provolone–stuffed cherry peppers, tapenade, and crostini. Next comes potato leek soup with duck confit, and then the entrée, a slow roasted shoulder of Berkshire pork with a side of creamed brussels and baked yams. Carmel banana cake, bourbon bananas, and Molly Moon’s vanilla ice cream seal the deal.

Attendance costs $45. Reservations are required, and seating is limited to 16. Call 206-325-0807 to reserve a spot.