Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Butternut Squash Velouté, Pickled Butternut, Toasted Pepitas
(1st course)

Peach & Burrata Salad with Speck,
Sprouts, Fig Balsamic
(2nd course)

Half Lobster Tail (in shell), Manila Clams, Sauce Américaine, Sweet Corn, Tarragon, Parsley, Toasted Bread
(3rd course)

Duck Carnitas, Pickled Onions, Radish,
Serrano, Cilantro, Lime, Tortillas
(served family style)
(4th course)

Cranberry & Pear Tart with Almond Cream
(5th course)




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