Thanksgiving 2010 Menu Revealed…

For reservations, contact Jill @ 615.292.3838




Harvest Salad: Chopped Romaine, Roasted Butternut Squash, Shaved Red Onion, Candied Pecans, Laura Chenel Goat Cheese, B&B-Plumped Cranberries; Cracked Pepper Vinaigrette


Fried Green Tomato Stack, Fall Baby Lettuces, Pimento Cheese,

Hand-Chopped Herbs & Benton’s Bacon, Shallot Vinaigrette


Butternut Squash ‘Chowder’ with Pears, Ginger


Hazelnut-Crusted Weisenberger Mill Stone-Ground Grit Cakes, Baby Arugula,

Point Reyes Blue Cheese, Roasted Gold Beet & Oyster Mushroom Ragout, Parsley Oil


Benton’s Country Ham & Fontina Rice Croquettes; Red Pepper Jelly




Hickory Smoked & Roasted Tenderloin of Beef, Brown Butter Bearnaise;

Smashed Local Sweet  Potatoes, Rainbow Chard


Bacon-Wrapped Turkey Medallion, Traditional Giblet Gravy or Cranberry Sauce with Port & Cinnamon,

Cornbread Dressing, Collard Green Souffle, Buttermilk Whipped Potatoes


Braised Pork Shank, Coca-Cola Jus;

Weisenberger Mills ‘Dirty’ Grits, Fried Collards


Grits-Crusted Rainbow Trout, Lobster & Tarragon Stuffing, Lobster-Sherry Broth;

Roasted Red Bliss Potatoes, Garlicky Green Beans


Cast Iron Skillet-Seared Maple Leaf Farms Duck Breast, Dried Cherry-Bourbon Gastrique;

Curried Heirloom Apple & Acorn Squash Risotto, Brussels Sprouts, Red Beet Dust




Apple Fritter Bread Pudding, Cruze Farm Buttermilk Crème Anglaise,

Sweet Tea Caramel


Mom’s Devil’s Food Cake, Milk Gelato,

‘Best Ever Chocolate Frosting’


Pumpkin Tiramisu


Warm Pecan Pie, Vanilla Bean-Woodford Reserve Ice Cream


~ by elevatedsouthern on 2010/11/05.

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