November 23, 2017
2:00 - 7:00 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 Roasted Lamb with ricotta gnudi. With a warm ambiance and relaxed atmosphere, Dry Creek Kitchen is the perfect location to celebrate Thanksgiving in wine country.

Three Course Menu | $72 per person | $35 children under 12
Call 707.431.0330 to reserve
Tax and gratuities not included

Menu for Thanksgiving

First Course

Butterhead Lettuce Salad
cauliflower, fermented cranberries, cumin almonds, chervil, russian river tea vinaigrette
Chef Gerry Hayden's Fluke Crudo
sonoma grapefruit, crisp ginger, basil essence
Lentil Soup
pheasant sausage, almond emulsion, smoked mandarins
Hidden Pond Farm Beet Salad
Laura Chenel's whipped goat cheese, cashew, caramelized honey vinaigrette
Cavatelli and Braised Veal
garlic confit purée, pine nut crumble, truffle pecorino, black radish, smoked rosemary beurre blanc

Main Course

Classic BN Ranch Turkey
Sweet potato shepherd's pie, traditional stuffing, orange-cranberry relish and giblet gravy
Caramelized Diver Scallops
marjoram roasted cauliflower, hazelnut, sage, black garlic, brussels leaves, grapefruit sabayon
Sautéed Arctic Char
cauliflower mushrooms, rochioli olive oil cured tomatoes, salsify
Roasted Lamb Leg and Bellwether Ricotta Gnudi
root vegetables, parmesan-mushroom bouillon
48 Hour Pork Shortrib
charred endive, squash variations, sunchoke


Caramel Apple Trifle
apple crumble, caramel mousse, apple butter
Chocolate Pave
pecan brittle, vanilla bean créme fraîche, chocolate ice cream
Pumpkin Roulade
white chocolate cream cheese mousse, cranberry gel, white chocolate ice cream
Daily Selection of Ice Creams and Sorbet
Local Sonoma County Cheese