Menus
Thanksgiving 2011
Appetizers
- House-smoked Wild Alaskan Salmon with Juniper-Scented Blackberry Compote, Mt. Townsend Creamery’s Fromage Blanc, served on Cracked Peppercorn Flatbread
- Sweet Seckel Pears poached with Star Anise, Ginger, and Coriander on Crostini with melted Roquefort and Ancho-Spiced Pecans
- Shaved Organic Radish with Nori-Butter on Toasted Wonton
- Antipasti including Artisan-Cured Calabrese, Prosciutto, Capacollo, Salami, and Soprassata, Pickled Pepperoncini, Caper-Berries, Sweet-Hot Hungarian Peppers, Garlic Confit, Grilled Vegetables, Feta, Smoked Provolone, and Gorgonzola
- Crisp Pumpkin Bread with Candied Walnuts, and whipped Mascarpone
- Gougeres with Gruyere, Parmesan, and Fried Sage Leaves
- Confit of Duck with Dalmatia Fig Jam, Citrus-Dressed Arugula, and Pickled Red Onion atop Pita Points, sprinkled with Pomegranate.
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Turkey
- Lemon-Sage Butter-Roasted Turkey with Cider Gravy
- Grilled Turkey with Toasted Fennel, Coriander, and fresh Thyme Gravy
- Cider-Brined Smoked Turkey with Satsuma Orange, Star Anise and Cinnamon, and Sambal Broth
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Relishes and Chutneys
- Cranberry-Mustard Relish with Pomegranate Molasses and Mediterranean Herbs
- Mandarin Orange and Horseradish Marmalade
- Chioggia Beet Chutney with Currants, and Ginger
- Caramelized Onion Marmalade
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Stuffing
- Chorizo and Apple Cornbread Stuffing with Leeks and toasted Hazelnuts
- Local Dabob Oyster Dressing with Chestnuts, Classic Mirepoix, and Crumbled Rosemary Croccantini Crackers
- Wild-Rice Stuffing with Local Mushrooms, Shallot, and Fennel
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Vegetables
- Curried Butternut Squash Soup with Crème Fraiche, Chive Oil, Pomegranate, and Crisp Apple Matchsticks
- Deconstructed Green Bean Casserole-Haricot Verts, Wild-crafted Mushrooms, aged Cheddar Cream, and Flash-fried Leeks
- Roasted Parsnips, Beets, Celery Root, and Turnips with Fresh Rosemary, Caramelized Fennel, and Garlic Confit
- Balsamic-Glazed Roasted Brussel Sprouts with Pancetta, dried Cranberry, and Toasted Pinenuts
- Maple-Glazed Carrots
- Whipped, Locally grown Organic Yukon Gold Potatoes with Cracked Pink peppercorn, Truffle Salt, Chives, and Smoked Paprika Oil
- Gratin of Red Garnet Yams and Japanese Sweet Potatoes with Thyme-scented Cream, Nutmeg, and Mt. Townsend Creamery’s Red Alder Toma
- Mixed Baby Lettuces with Toasted Pumpkin Seeds, Pickled Red Onion, Manchego Cheese, and Roasted Grapes with a Roasted Shallot-Orange Muscat Vinaigrette
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Desserts
- Pumpkin Pie with Orange-Blossom Scented Whipped Cream
- Apple Pie with Vanilla Bean Cream
- Gingerbread with Crème Anglaise
- Pecan Pie
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Beverages
- Warm, hand-Pressed Apple Cider mulled with Cardamom, Cinnamon,
Clove, and Ginger Williams - Sparkling Pear Cider
- Cranberry Iced Tea
Spaghetti Puttanesca
- Spaghetti Puttanesca
- Roasted Red and Golden Beets and Carrots with Fresh Thyme, Fennel Seed, Orange Zest, and Smoked Paprika Oil
- Salad of Lacinato Kale, Arugula Flowers, Radicchio, Roasted Baby Peppers, Sugar Plum Tomatoes, Artichoke Chips, Herb-Crusted Chevre, and a Meyer Lemon Vinaigrette
- Pan d'Amore Bread with Garlic Herb Butter
- Flourless Chocolate Cake with Warm Berry Compote
Grilled Pork Chops
- Whole Grain Mustard and Honey Grilled Pork Chops
- Creamy Aged White Cheddar Polenta with Fresh Thyme
- Salad of Spring Mix, Candied Almonds, Blood Oranges, Turkish Apricots, Pea Shoots and a Toasted Macadamia Nut Butter Vinaigrette
- Fudge Brownies
Herb Crusted Chicken Breasts
- Fine Herb Crusted Chicken Breasts with a Caper Reduction
- Toasted Orzo with Sundried Tomatoes, Artichokes, Shallots, Tarragon, and Parmesan
- Sautéed Baby Spinach with Toasted Garlic and Lemon
- Spring Mix Salad with English Cucumber, Sugarplum Tomatoes, and Carrot; Dijon Vinaigrette
Chili Glazed Meatloaf
- Sweet Chili Glazed Meatloaf
- Three Cheese Macaroni with Panko Parmesan Crust
- Grilled Vegetables with Fresh Herbs
- Spinach and Spring Mix Salad with Artichokes, Sundried Tomatoes, Kalamata Olives, Parmesan and a Balsamic Vinaigrette
Albacore Tuna Loin and Salmon
- Curry and Ginger Seared Albacore Tuna Loin and Coho Salmon Filet with a Mango-Blood Orange Vinaigrette
- Caribbean Red Beans and Rice
- Sautéed Button Mushrooms, Sugar Snap Peas, and Zucchini with Shallot, Parsley, and Hot Chili Oil
