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Eat, Drink & Be Thankful

It’s that special time of year to gather family and friends to reflect on the things to be thankful for. Inspired by the best in seasonal produce, our talented Chefs at Quattro have created a memorable three course feast. Select from one of three delightful entrées; succulent Diestel Ranch roast turkey with traditional sides, sunflower seed crusted organic salmon with toasted cous cous and a delicious vegetarian Lasagna. End the evening on a sweet note by sampling the legendary dessert buffet created by our Executive Pastry Chef Eric Keppler with modern twists on traditional favorites.

FIRST COURSE
Choice of:
Vidalia Onion Soup – Baguette, Idiazabal Cheese
Pear Salad – Pecans, Purslane, Panchetta, Truffle Vinaigrette
Salted Pollock Cake – Green Beans, Sun-Choke Chips, Pickled Onions

SECOND COURSE
Choice of:
Sunflower Seed Crusted Organic Salmon – Baby Kale, Persimmon, Pomegranate, Toasted Cous Cous
Vegetarian Lasagna – Zucchini, Eggplant, Ricotta, Basil, Tomato Sauce
Diestel Ranch Turkey – Brown Butter And Sage Sweet Potato Puree, Brussels Sprouts, Cranberry, Gravy Sauce, Apple And Chorizo Stuffing

THIRD COURSE
Fall-Inspired Dessert Buffet
by Executive Pastry Chef Eric Keppler

 

USD 120 for adults, USD 40 for children 12 and under. To learn more or to make reservations, call Quattro at (650) 470.2889