Thanksgiving

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November 28, 2013

FRESHLY DUG CARROT SALAD
confit carrots, carrot chips,
curry shallot dressing, carrot fronds

ROASTED PUMPKIN SOUP
pomegranate, nutmeg crème fraiche

LUCY GARDEN GREENS
fuyu persimmon, cranberry vinaigrette
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BUTTERNUT SQUASH RISOTTO
caramelized pears, lucy tarragon, crème fraiche

PAN ROASTED SQUAB
wild rice, lucy pineapple guava,
caramelized lucy walla walla onion
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WILLIE BIRD TURKEY
light and dark meat, lemon thyme and brioche stuffing, caramelized lucy carrots and walla walla onions, cranberry dressing

HOUSE CURED HONEY HAM
lucy cabbages and david little potatoes,
whole grain mustard and caramelized pear jus

PAN ROASTED QUINAULT RIVER STURGEON
brussels sprouts, napa cabbage, house cured bacon, dijon beurre blanc
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SUGAR PIE PUMPKIN TART
nutmeg ice cream

K&J PINK LADY APPLE “PIE”
korinj cinnamon ice cream

BARTLETT PEAR NAPOLEON
caramelized pear, tahitian vanilla ice cream

adults $85
children under 10 $35

Executive Chef Victor Scargle

– lucy’s garden
We offer ingredient driven, farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit

A service charge of 20% will be added to all parties of 6 or more.

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