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Thanksgiving dinner menu, 2008.
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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
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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
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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
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Curried, grilled lamb chops with crème fraîche dip

Curried, grilled lamb chops with crème fraîche dip; © 2008 Masud Haq
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Roasted pheasants, citrus glaze, truffled cauliflower purée, cranberry sauce

Roasted pheasants, citrus glaze, truffled cauliflower purée, cranberry sauce; © 2008 Masud Haq
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Lemongrass and basil granita

Lemongrass and basil granita; © 2008 Masud Haq
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Sautéed pears with pear coulis and crème fraîche

Sautéed pears with pear coulis and crème fraîche; © 2008 Masud Haq
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Cheese plate: Humboldt Fog, Gruyère and quince paste

Cheese plate: Humboldt Fog, Gruyère and quince paste; © 2008 Masud Haq
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