A Thanksgiving menu

As much for my own archival purposes as anything, here is the 2010 carte du jour:


Cheese board featuring Humbolt Fog with Genoa salami and Kerrygold Aged Cheddar with Irish Whisky.

To drink: The “Gingerbread Man” (1.5 oz. vanilla vodka, 4 oz. ginger beer), and Cranberry martinis


Brined, roasted turkey prepared in the traditional manner

Sweet potato soufflé

Endive salad with blue cheese, pears and spice-candied walnuts

Family recipe “Grandma’s rolls”

Homemade stuffing

Cranberry compote, prepared according to the classic recipe sur la poche

To drink: Sokol Blosser “Evolution” table white and 2008 Vouvray Monmousseau


Triple-chocolate pumpkin pie

Pecan squares

To drink:Santa’s Hat” cocktails (with a splash too much grenadine)

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