Thanksgiving Dinner

Thanksgiving Menu

Appetizers
– Mozzarella di Bufala over roasted red pepper, extra virgin olive oil
– Portabello mushrooms grilled and marinated in extra virgin olive oil, lime
– Baked mussels topped with breadcrumbs, garlic, and herbs
– Risotto cooked with Amarone red wine and radicchio, topped with diced apple
– Autumn Soup

Salads
– Traditional ceaser
– Beet and radicchio tossed with sherry vinegar, shaved Casera cheese and crushed pistachios
– Shaved Brussel sprouts with roasted almonds and Pecorino Sardo, tossed with mint, extra virgin olive oil, and lemon
– Local arugula tossed with extra virgin olive oil and lemon, shaved 30-month aged parmigiano Reggiano

Entrees
– Roasted Fields of Athenry turkey with traditional accompaniments
– Porchetta: Long Stone Farm pork rubbed with wild fennel pollen and herbs, roasted until the outside is crispy
– Venison braised with juniper berries, red wine, and herbs, over a rustic polenta made with Fontina DOP
– Arctic Char pan sautéed with Black Trumpet mushrooms and fava beans
– Butternut squash ravioli served in a sage butter
– Cannelloni: House made tubular pasta filled with seasoned veal
– Salmon and leek ravioli, served in a lemon butter

Selection of House Made Desserts