Thanksgiving

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November 27, 2014

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

ROASTED PUMPKIN SOUP
pomegranate, nutmeg crème fraîche

LUCY GARDEN GREENS
fuyu persimmon, cranberry vinaigrette
~
BUTTERNUT SQUASH RISOTTO
caramelized pears, tarragon, crème fraîche

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

HOUSE CURED HONEY HAM
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
chantilly cream, cinnamon dust

K&J PINK LADY APPLE “PIE”
tahitian vanilla ice cream

CHILLED K&J PEAR SOUP
honey lemon sherbet, lavender oil

adults $90
children under 10 $40

Executive Chef Victor Scargle

— lucy’s garden

We offer fresh, innovative garden-inspired cuisine that embodies the Bardessono modern aesthetic and eco-spirit

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

LEED Platinum certified