Thanksgiving Dinner

First Course

• Roasted Butternut Squash Bisque with Pheasant Confit, Smoked Pecan Beignet and Spiced Brandy Apple Cream
• Seared Nantucket Bay Scallops over Pumpkin/Sweet Potato Pudding with Red Currant Chutney and Oregon Truffle Emulsion
• Orange Smoked Duck Breast and Root Vegetables in Cornmeal Tart with Pickled Huckleberries and Crispy Shallots Reduction
• A Trio of Griddled Jumbo Lump Crabcakes, Barbequed Shrimp Tamale, and Chili Braised Short Rib Fritters with Fiesta Salad

Second Course

• Tangerine Glazed Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan-Chili Gravy
• Sage Brown Butter Gulf Red Grouper and Crispy King Crab Legs on Meyer Lemon Texas Rice with Denton Asparagus “Almandine”
• Mesquite Grilled Coriander Lamb Chops with Dean’s Frito Chili Pie, Honey Roasted Carrots and a Tangle of Mustard Greens
• Mopped Beef Tenderloin with Horseradish Smashed Red Potatoes, Creamed Spinach, Crispy Pickled Red Onions and Madeira Sauce

Seating 11:00 am - 3:00 pm; 5:00 pm - 8:00 pm