13 Nov 2012

Thanksgiving Dinner at the Hudson House!

0 Comment

THANKSGIVING DINNER

 

STARTERS

 (À LA CARTE)

ROASTED BUTTERNUT SQUASH SOUP

BRUSSEL SPROUT LEAVES, PUMPKIN SEED OIL DRIZZLE

8

 

HOUSE SALAD

8

 

ROASTED BEET SALAD

PISTACHIOS, GRAPEFRUIT, ARUGULA, MIZUNA, BEET VERJUS MARSHMALLOW,

HAZELNUT VINAIGRETTE

11

 

GRILLED SHRIMP

RHUBARB COMPOTE, POMEGRANATE SEEDS

13

 

WILD MUSHROOM RISOTTO

GRANA PADANO, BLACK TRUFFLE OIL

9

 

THE MEAL

40

 

HERB ROASTED TURKEY

CHESTNUTS, SAUSAGE, & SAGE BREAD STUFFING

 

ROASTED GARLIC WHIPPED POTATOES

 

ROASTED AUTUMN VEGETABLES

 

HARICOTS VERTS & PEARL ONIONS

 

CRANBERRY-CITRUS COMPOTE

 

NATURAL PAN GRAVY

 

CHOICE OF DESSERT: (TBA)

APPLE CRISP; VANILLA ICE CREAM

PEAR UPSIDE DOWN CAKE; VANILLA ICE CREAM

CHOCOLATE ESPRESSO BROWNIE; CHOICE OF ICE CREAM

PUMPKIN CRÈME BRÛLÉE; LIV’S SNAPPY GINGER COOKIES

STICKY TOFFEE PUDDING CAKE

 

COFFEE/TEA/DECAFFEINATED COFFEE

 

 

TURKEY SUBSTITUTES:  

BEEF SHORT RIBS 42

SALMON 40

VEGETARIAN QUINOA STUFFED DELICATA SQUASH 36

 

FOR CHILDREN

25

FULL TURKEY DINNER

CHOICE OF VANILLA OR CHOCOLATE ICE CREAM

MILK OR SODA

(TURKEY SUBSTITUTES AVAILABLE)

 

JEFFREY KAUFMAN, EXECUTIVE CHEF

MATT HUDSON, BAKER


[top]