Thanksgiving dinner menu, 2008.
Roasted red pepper sorbet with olive oil, pine nuts and chives
Roasted red pepper sorbet with olive oil, pine nuts and chives; © 2008 Masud Haq
Belgian endive and basil salad with berries, almonds and a mustard vinaigrette
Belgian endive and basil salad with berries, almonds and a mustard vinaigrette; © 2008 Masud Haq
Pan fried Dover sole with a shallot and lemon leaf sauce
Pan fried Dover sole with a shallot and lemon leaf sauce; © 2008 Masud Haq
Curried, grilled lamb chops with crème fraîche dip
Curried, grilled lamb chops with crème fraîche dip; © 2008 Masud Haq
Roasted pheasants, citrus glaze, truffled cauliflower purée, cranberry sauce
Roasted pheasants, citrus glaze, truffled cauliflower purée, cranberry sauce; © 2008 Masud Haq
Lemongrass and basil granita
Lemongrass and basil granita; © 2008 Masud Haq
Sautéed pears with pear coulis and crème fraîche
Sautéed pears with pear coulis and crème fraîche; © 2008 Masud Haq
Cheese plate: Humboldt Fog, Gruyère and quince paste
Cheese plate: Humboldt Fog, Gruyère and quince paste; © 2008 Masud Haq
