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

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

Dessert

Caramel Apple Trifle
apple crumble, caramel mousse, apple butter
Chocolate Pave
pecan brittle, vanilla bean creme fraiche, chocolate ice cream
Pumpkin Roulade
white chocolate cream cheese mousse, cranberry gel, white chocolate ice cream
Selection of House Made Ice Creams & Sorbets
Local Sonoma County Cheese