Thanksgiving Dinner at the Tabard Inn
November 22, 2007

***This Menu is subject to change until Thanksgiving Evening***

Starter

Glidden Point Oysters (Maine)
on-the-half-shell

Turkey Consommé
turnip-smoked bacon pot sticker

Bibb Lettuce Salad
Pipe Dream goat cheese, orange, beets, almonds

House-Smoked Salmon and Sturgeon
Jerusalem artichoke salad, lemon crème fraîche, caviar

Appetizer

Artichoke Fritters
lemon-hazelnut aïoli

House-Cured Duck Breast Prosciutto and Fig Salad
arugula, shaved parmesan

Baked Butternut Squash Ravioli
smoked gouda, fontina cheese, sage

Spring Rolls
turkey, nappa cabbage, shiitake, plum-cranberry dipping sauce

Entrée

Roasted Herb-Brined Turkey
candied fingerling yams and apples, green beans, cornbread, pecan stuffing, gravy

Hereford Beef Tenderloin
Yukon gold potato purée, Brussels sprouts, porcini, red wine jus

Cider-Glazed Pan-Roasted Local Rockfish
farro, glazed baby carrots, creamy leeks

Stuffed Turkey Leg Roulade
candied fingerling yams and apples, green beans, cranberry-port wine chutney

Thanksgiving Vegetarian Plate
a medley of vegetarian side dishes

Dessert
Please inquire about our dessert wines.

Pumpkin Caramel Pecan Pie
with cinnamon whipped cream

Chocolate Devil's Food Layer Cake
with bittersweet chocolate Valrhona ice cream

Vanilla Apple Crumb Pie
with buttermilk ice cream

Maple Walnut Cheesecake
with port poached pear compote

$60 per person, $27 for children under 10
Valet Service at the front door $7

Happy Thanksgiving

Chef: Paul Pelt
RAMW 2007 Awarded Pastry Chef: Huw Griffiths