Thanksgiving!

It's not even Halloween, but in the culinary world it's time to start thinking about Thanksgiving.  We've already had the first few calls about our Thanksgiving menu, so I rolled out of wedding season and wrote the Thanksgiving menu first thing.  We did a taste taste between our classic Herb Roasted Turkey, a new Brined Turkey, and a Dry Rubbed Turkey.  The classic won hands down for flavor and moistness.  But we have substituted Buttermilk Mashed Potatoes for the traditional; great flavor.  Plus added a few new items.

Herb Basted Turkey 12 to 14lb.

with choice of four sides

Celery Sage Stuffing with Golden Raisins

Buttermilk Mashed Yukon Gold Potatoes

Tarragon Roasted Vegetables

Maple Yams with Brandied Raisins

Roasted Squash with Apples, Onions & Thyme

Creamed Corn with Bacon & Caramelized Onions

Scalloped Potatoes with Fennel

choice of one accompaniment

Cranberry Orange Conserve

Pear Sauce with Cranberries

all with

Mixed Sonoma Greens

Pomegranate Vinaigrette & Pralines

Turkey Gravy

Dinner Rolls

and choice of one dessert

Apple Streusel Pie

Traditional Pumpkin Pie

Fresh Baked Cookie Platter

Chocolate Pecan Pie