thanksgiving 2009
featuring the best of blooming hill farm and the hudson valley

soup
Roasted Heirloom Squashes with Mint Tea, Coriander & Tomato

salad
"Mediterranean from the Hudson" Autumn Salad
Grilled Quince, Olives, Heirloom Brussels Sprouts, Red Onion, Chiogga Beets
and Sprout Creek Farm Ouray Cheese over Farm Greens

entree
Brined and Roasted Heritage Turkey
Old Fashioned Whole Grain Bread Stuffing with Sage, Chestnuts,
Italian Celery & Herbs
Cranberry Orange Relish

Vegetarian Option:
Sweet Dumpling Squash Stuffed with Smoked Tempeh Cornbread Stuffing
and Cranberry Orange Relish

sides
choose three

Irish Cobbler Mashed Potatoes
Green Beans with Chili, Mint & Torn Bread
Turnip Greens Braised with Turnips and Apples
Baked Sweet Potatoes with Cranberries and Maple Syrup Butter
Heritage Delicata Squash Roasted with Chili Spices
Farro with Wood Fire Grilled Vegetables, Hen of the Wood Mushrooms, Grana Padano and Grape Must
Creamed Spinach and Parsnips with Truffle Oil
Autumn Root Vegetable Pan Roast:
Carrots, Jerusalem Artichoke, Dumpling Squash, Beets, Celery Root, EVOO, Rosemary and Grey Salts

sweet bites
choose two
Bourbon Pumpkin Pie
Pecan Pie
Pear Brown Betty
Vegan Chocolate Pumpkin Cheesecake
Pumpkin Chocolate Cake with Mascarpone Frosting

cocktail
Vodka-infused Sparkling Pear Cider and Cardamom Syrup