Plans for Thanksgiving 2016

It’s that time of year again… when I start planning for my annual Friendsgiving menu at the end of August for the end of November. I like to plan ahead. It’s not like I set any kind of alarm in my calendar, it just pops into my head randomly towards the end of the summer.

*edit November 14*

2016 has not been a great year, personal struggles and the revelation of our next president. I am also physically exhausted all the time now so I don’t feel like overachieving in my menu for this year. It’s going to be a small, intimate dinner with my brother and best friend. I want to do something easy (in my terms) and spend quality time with quality company.

Kabocha, Ricotta, Caramelized Pearl Onion
Avocado, Bulgarian Feta, Sunflower Seeds
Brussels Sprouts, Capers, Cashew Cream
Selection of Crostini

Onion Leek Soup
Shoestring Potatoes, Crispy Herbs, Chive Oil
1st Course

Day Boat Scallops
Grapefruit, Brown Butter, Marcona Almond
2nd Course

Crisp Octopus
Celeriac & Garlic Purées, Miso Cuttle-Fish Ink Paste, Asian Pear
3rd Course

Duck Leg Confit Pasta
7 Spice, Homemade Fettuccine, Basil Breadcrumbs
4th Course

Duck Breast
Parmesan Truffle Risotto, Maitake Mushroom,
Roasted Shallots, Spinach
5th Course

Triple Layered Dark Chocolate Tart
Raspberry Sorbet, Pistachio, Sea Salt
6th Course

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