November 28, 2019
2:00 - 7:30 pm

Break bread with your friends and family at Dry Creek Kitchen’s Thanksgiving table. Chef Scott Romano and team will be offering a three-course menu with seasonal flavors and signature items like Classic B&N Ranch Turkey or Pistachio Crusted Pork Short Rib. With a warm ambiance and relaxed atmosphere, Dry Creek Kitchen is the perfect location to celebrate Thanksgiving in wine country.

Three Course Menu | $79 per person | $35 children under 12
Call 707.431.0330 to reserve
Tax and gratuities not included

Menu for Thanksgiving

First Course

Spice Rubbed Pheasant and Cabbage Salad
shaved pear, pickled apple, cumin roasted cashews
cambozola cheese, bee pollen, fennel-honey vinaigrette
Ora King Salmon Tataki
bamboo, pickled burdock root, scallion
teriyaki quail egg, choy sum, kimbo pork, miso broth
Yukon Gold Potato Velouté
crisp perogie, shallot confit, aged cheddar
Sonoma Beet Salad
fermented cranberries, vadouvan petit carrots, carrot top
Bellwether Farms crescenza, saffron-pomegranate vinaigrette
Sweet Shrimp-Chive Agnolotti
butternut squash, garum, thyme nage

Main Course

Classic B&N Ranch Turkey
sweet potato shepherd's pie, traditional stuffing, orange-cranberry relish
giblet gravy
Arborio Seared Diver Scallops
honey nut squash, red kuri squash puree, gooseberries
Lollipop kale, wild rice pilaf
Caramelized Halibut Chowder
cockle clams, sweet shrimp, leeks, potato, spinach
corn bread, bacon jam
Clams and Paccheri Pasta
butter braised rock lobster, spicy “ritz cracker” crumble,
lobster-fennel reduction
Pistachio Crusted Pork Short Rib
smoked mandarin, bacon emulsion, butter braised lentils


Apple Crisp Cheesecake
vanilla chantilly, apple chips, salted caramel
Pumpkin Layer Cake
salted toffee pumpkin seeds, vanilla bean buttercream
toffee sauce
Mocha Crème Caramel
chocolate cremeux, chocolate pearls, candy coffee beans
Daily Selection of Ice Creams & Sorbet
Local Sonoma County Cheese