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Thanksgiving Day Menu
                  
 		       Serving Thanksgiving Day
    Thursday, November 25, 2010
           2:00 p.m. to 8:00 p.m.
     Three Coins Dining Room
 
  Roast Turkey With Cornbread Herb Stuffing & Gravy           
  Grilled Buffalo Rib Eye with Rosemary Garlic Gremalata.  Served with Roasted New Potatoes with Red Onion, Garlic and Panchetta      
  Duck Confit (Lg and Thigh) with Wild Rice Blend and Dried Cranberries      
  Stuffed Pork Chop (1) with Cream Cheese, Grapes, Walnuts, and Panko.  Accompanied by Proscuitto-Wrapped Sweet Potato and Fried Sage      
  Planked White Fish Florentine with Lemon Caper Sauce Served Over Thyme Butter Rice      
  Butternut Squash Ravioli and Basil Pesto Cream Sauce with Roasted Wild Mushroom Trio (Vegetarian)      


 


All Dinners Include:
Harvest Bisque
Fresh Garden Salad
Green Beans with Walnuts and Dried-Cherry Vinaigrette
Cranberry Orange Pecan Bread and Homemade Dill Bread

Choice of:
Yukon Gold Smashed Potatoes with Gravy OR Baked Sweet Potato

Your Choice of  Dessert.
 

  

Celebrate the Season
 

 

Wine & Entrée Pairing

May we suggest a glass of wine with dinner;
House Chardonnay with the Roast Turkey
Red Rock with the Buffalo Rib Eye
OKO  Pinot Grigio with the White Fish
Louis Martini Cabernet with the Pork Chop
Seven Deadly Zins with the Pasta
 

    

       Thanks for sharing your day with us.