Once again I am continuing with my Thanksgiving tradition of offering a variation of Thanksgiving dinner for my specials. This time I went with sweet potato gnocchi made with roasted yams, ricotta cheese, Parmesan and flour. I braised turkey thighs and breasts in a very rich and dark chicken stock before dicing the meat. The dish gets finished with fresh green beans, Wild Turkey bourbon and freshly chopped sage.
Since I had a cocktail made with cranberry juice last week I had to come up with something different for my Thanksgiving special this week. I decided to continue with Aviation gin but this time I paired it with apple cider and a syrup made by simmering honey with cinnamon sticks in water. Due to the sweetness of the syrup and the cider I added a squeeze of lemon juice to balance the whole drink out. This is one of my favorite cocktails that I’ve come up with this year!
Our other specials this week are:
Cream of Brussel Sprout
Ham Flatbread with Potato Puree, Fontina Cheese and Buttermilk Fried Onions
and starting this Friday we will be offering Sour Cream Pancakes with Cinnamon Apples, Strawberry Compote on our French Toast and a Peas, Ham and Parmesan Frittata.