|
Thanksgiving Dinner Menu
(This is the 2009 menu - the 2010 menu will be available shortly) Appetizers Herb Juniper Spiced Loin of Venison Carpaccio
Petite Greens, Crispy Shallots, Truffle Essence
Or
Vermont Cavendish Farm Roasted Quail Farcie
Creamy Polenta, Braising Greens, Forest Mushroom Ragout Second Course Roasted Corn and Oyster Bisque
Créme Fraiche
Or
Fall Harvest Green Salad
Poached Cranberries, Candied Walnuts
Confit Shallot Vinaigrette Entrées Traditional ìTom Turkeyî with Homemade Giblet Gravy,
Whipped Yukon Gold Potato, Apple Chestnut Stuffing
Spiced Cranberry Compote
Or
Coarse Pepper Crusted Grilled Tenderloin of Beef
Creamy New Potatoes, Tender Greens, Sauteed Broccolini
Cabernet Essence
Or
Applewood Smoked Boneless Country Ham
Sweet Yams, Yukon Potato, Local Apple Chutney
Roasting Jus
Or
Herb Crusted Pan Roasted Native Cod Loin
House-Made Tagliatelle, Wilted Baby Spinach
Citrus Beurre Blanc
Desserts Warm Old Fashion Apple Pie
Vanilla Ice Cream
Or
Spiced Pumpkin Pie
Bourbon Chantilly Cream
Or
Pecan Pie
Créme Anglaise
Assorted Coffees and Teas All courses included for $35.00 per person plus 9% meals tax
Children under twelve $17.50
Gratuities not included as we trust your good judgment to compensate the staff according to the service received. The staff and management of
The Wentworth wish you a Happy Thanksgiving Fritz and Eleanor Koeppel
Your Hosts Brian Gazda
Executive Chef Justin A. Gilbert
Dining Room Manager
|
