Thanksgiving 2019

Starters
Kushi Oysters on the Half Shell with habanero mignonette granita GF
Dungeness Crab Cakes tomato chutney, cold pickled apple curry raita
Warm Prairie Sun Roasted Beets poached pear, Chevre, wilted arugula, pecans VEG
Simone’s Sourdough Walnut Bruschetta sauce Romesco, Chanterelle fricassee, cashew sour cream VG

Soup or Salad
Razor Clam Chowder GF
Radicchio and Spinach Salad CK’s pancetta, backyard 11 minute egg, Waterwheel apples, pecorino, sunflower seeds, lemon and olive oil GF
Finger Caesar Salad hearts of Kasota Farm romaine with Reggiano and foccacia croutons

Entrees
Served with cranberry-pear sauce, roasted brussel sprouts, mashed potatoes and stuffing
Vogel Farm Free Range Turkey and Gravy
St. Helens Prime Rib of Beef served with Horseradish Sauce
Grilled Idaho Trout with Carolina Tartar Sauce
Harrissa and Maple Roasted Prairie Sun Carrots and White Bean Fricassee
(Cranberry-pear sauce and roasted brussel sprouts VG/GF – stuffing and mashers VEG)

Dessert
Pumpkin Pie made with Ernie’s organic sweet pumpkin served with whipped cream
Pecan Pie with Buffalo Trace whipped cream
Vegan Pumpkin Crème Brulee with pumpkin seed brittle GF
Homemade Vanilla Ice Cream with chocolate sauce and toffee GF
Pear Ginger Upside Down Cake with homemade vanilla ice cream

Children’s menu (11 and under)
choice of soup or Caesar salad, entrée and dessert

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