Salish thanksgiving menuTHANKSGIVING 2018 DINNER MENU $105 per person, wine pairings $35 per person...

T H A N K S G I V I N G 2 0 1 8 D I N N E R M E N U$105 per person, wine pairings $35 per person

$35 per child 10 and under

F I R S T

Chanterelle Soup Black garlic | thyme oil | dried apricotDomaine Allimant-Laugner, Pinot Gris, 2014 · Alsace, France

Dungeness Crab Bisque Blood orange gastrique | fennel pollen crème fraîche | micro basilEfeste “Evergreen” Riesling, 2016 · Columbia Valley, Washington

S E C O N D

Tasso Pork Belly Baby arugula | kumquat jam | charred butternut squash | crème fraîchéDomaine Lucien Albrecht Gewurztraminer, 2016 · Alsace, France

White Cheddar Polenta Cake Baby spinach | roasted grapes | roasted beetsCambria Chardonnay, 2016 · Santa Maria, California

Tangerine Mâche Tangle Picholine olive | marcona almond | preserved orange | parmesanDomaine Jacourette Rose, 2017 · Provence, France

M A I N

Traditional Thanksgiving Turkey Sea salt brined and butter roasted turkey | focaccia sausage and sage stu�ngmashed potatoes | cranberry sauce | honey glazed baby carrots | pan gravy | carved tableside

Yohan Lardy Cru, Beajoulais, 2015 · Moulin-a-Vent, France

Rosemary Garlic Prime Rib St. Helen’s ranch ribeye | braised potatoeshoney glaced baby carrots | rosemary au jus | horseradish cream

Abeja, Merlot, 2014 · Columbia Valley, Washington

Cedar Roasted Chinook Salmon Northwest king salmon | red chief lentils | pancettacharred baby onion | preserved apricot | lemon ver jus

Elk Cove, Pinot Noir, 2015 · Willamette Valley, Oregon

Ratatouille Vol-au-vent Lara Chenel fresh chèvre | balsamic reduction | smoke-dried tomato nagêYohan Lardy Cru, Beajoulais, 2015 · Moulin-a-Vent, France

L A S T

Pumpkin Pie Gingersnap | vanilla bean whip creamSmith Woodhouse, Tawny Port

Pecan Pie Butter ice cream | chocolate ganacheNew York Malmsey Maderia