thanksgiving menu

We are excited to host Thanksgiving Dinner on Thursday, November 22, 2018 from 2:30 to 8:30 p.m.
Limited number of seats available.  It is filling up quickly already.

Please call (707) 937-3200 to reserve. Or go to our online reservations, to reserve.

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first course

Roasted Pumpkin & Parsnip Soup (GF,VG)
toasted pumpkin seeds, sautéed chanterelles, truffle oil

Pennyroyal Farms Blue Cheese Salad (GF,V)
apple cider vinaigrette, toasted hazelnuts, pears, dates

Pomegranate and Persimmon Salad (GF,V)
beets, spiced walnuts, citrus vinaigrette, Pennyroyal Laychee goat cheese

Wild Mushroom & Hazelnut Paté (V)
sourdough crisps, truffle honey, Marin Triple Cream brie

Butternut Squash & Wild Mushroom Tart (V)
wild local chanterelles, gruyere, caramelized onions, arugula

Dungeness Crab Strudel (if fresh local crab is available)

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second course

Organic Diestel Turkey  $65
wild rice & chanterelle stuffing, mashed potatoes, roasted baby carrots, brussel sprouts, cranberry sauce

 Red Wine Braised Lamb Shank $75
parsnip puree, roasted baby carrots, wild mushrooms & pearl onions

Sweet Potato & Beet Gnocchi (V) $55
sage pesto, roasted butternut squash, purple cauliflower, kale, dried cranberries, toasted walnuts

Seared Locally Caught Ling Cod (GF) $65
roasted fingerling potatoes, broccolini, preserved lemon & caper relish

Grilled Grass Fed Covelo Filet Mignon (GF) $75
mashed potatoes, blue cheese butter, brussel sprouts, wild mushroom balsamic reduction

dessert

Spiced Pumpkin Pie

 Salted Caramel Chocolate Ganache Tart

 Warm Pear Clafoutis with Vanilla Ice Cream (GF)

Vanilla Cheesecake with Huckleberry Sauce (GF)

House Made Ice Cream Flavors:  Pumpkin  or Apple-Ginger-Walnut

Sorbet Trio (Blackberry, Spiced Pear, Cranberry)