thanksgiving menu

We are excited to host Thanksgiving Dinner on Thursday, November 26, 2020 from 2:00 to 8:30 p.m.

We have a limited number of seats available and they are  filling up quickly.
Please call (707) 937-3200 to reserve or book your table at the bottom of the page.

This is a Sample Menu from last year. Subject to slight changes, based on availability.

first course

Roasted Pumpkin French Onion Soup (GF, V)
gruyere crostini

Point Reyes Blue Cheese Salad (GF, V)
apple cider vinaigrette, toasted hazelnuts, apples, celery, dates

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

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

Butternut Squash Ravioli (V)
sage brown butter, cranberries, toasted walnuts

Dungeness Crab Strudel
(if fresh local crab is available)

second course

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

 Roasted Duck Breast $75
parsnip purée, roasted baby carrots, sautéed kale & wild mushrooms, pomegranate gastrique

Fall Vegetable Gnocchi (V) $55
sage pesto, roasted delicata squash, purple cauliflower, kale, dried cranberries, toasted walnuts

Seared Locally Caught Fish (GF) $65
roasted fingerling potatoes, broccolini, sun choke purée, olive tepenade

Grilled T-Bone Lamb Chops (GF) $75
mashed potatoes, Brussels sprouts, sautéed wild mushrooms, balsamic rosemary reduction


Spiced Pumpkin Pie

 Brown Butter Pear Tart with Cinnamon Whip Cream

 Apple & Quince Tart Tatin with Honey Goat Cheese Ice Cream

Meyer Lemon Cheesecake with  Blackberry Compote (GF)

Chocolate Cranberry Layer Cake with Orange Creme Anglaise

Chocolate Tangerine Sorbet (GF, V)