HAPPY THANKSGIVING
Thursday, Nov 26th. 1-8pm
DINNER – FOURTY-EIGHT Dollars /per person
Wine Paring– TWENTY-NINE Dollaes/per person
*Suggested Wine Paring can be substituted with the other wines offered on the list
Wine Pour – 3.5oz per tasting
Appetizers (Choice of)
Bistro French Onion Soup
Caramelized onion, beef broth, crostini, Gruyere
E. Guigal, Cotes du Rhone, Rhone, France
Butternut Risotto – Chestnuts, Pepitos, Sage-Chile butter
Elena Walsh, Pinot Grigio, Alto Adige, Italy
Heirloom Beet Salad – Roasted beets/ pecans / dry cranberries/cranberry vinaigrette/ Blue cheese/ arugula
St. Christopher, Auslese Riesling, Mosel, Germany
Truffled Deviled Eggs
Stuffed eggs, truffle oil, crostini, duck confit
Moulin Des Vrilleres, Sauvignon Blanc, Sancerre, France
Entrées (choice of)
Roast Turkey
root vegetable Stuffing, Sweet Potato puree, Apple-Cranberry Compote
Calvados Pan Gravy
Migration by Duckhorn, Pinot Noir, CA
Fillet of Salmon (GF)*
Beet risotto / French beans / creamy mustard sauce
Michael David Winery, Chardonnay, Lodi, CA
Glazed Loin of Pork
Puree of Red Kabocha Squash, Roasted Cipollini Onions, Calvados Reduction (GF)
“Pessimist” by Daou, Shiraz/Petite Sirah Blend, Paso Robles, CA
Desserts (Choice of)
Pumpkin Cheesecake- Caramel sauce
Tenuta Sant’ Anna, Glera, Prosecco, Veneto, Italy NV
Sorbet and Mixed Berries (GF)
Mader – Crémant D’Alsace, Loir Valley, France NV
White chocolate Bread Pudding- Vanilla Ice cream
Chateau Les Grandes Terres, France