THANKSGIVING 2004

Soup/Salad

Cream of Asparagus with Artichoke Hearts, Sea Scallops, and Sundried Tomatoes

Roasted Duck "Brunswick Stew" with Sweet Potato Crème Fraiche and Scallions

Greek Salad with House Pickled Peppers and Onions, Kalamata Olives, White Anchovies, Feta Cheese, and Garden Oregano and Red Wine Vinaigrette

1587 House Salad with Roasted Vegetables, White Cheddar and Champagne Vinaigrette

Appetizer

Roasted Quail stuffed with Game Sausage and Cornbread, surrounded by a Tangy Cherry and Herb Gastrique

Grilled Portobello Mushroom topped with a Rose Bay Oyster, Caramelized Onion, And Roasted Tomato Sauté in Tarragon-Asiago Cream

Sautéed Shrimp, Roasted Red Peppers, Corn, and Greens atop a Black Bean Cake With Poblano Chile Butter Sauce

Roasted Beef Loin fanned atop an Herb Grit Cake with Spiced Mustard Cream and Peppered Zinfandel Crushed Grapes

Entrée

Shrimp and Scallops with Torchio Pasta in a Smoked Trout Cream with Sweet Onions, Wild Mushrooms, Wilted Greens and Tomatoes finished with Asiago Cheese

Pan Seared Local Flounder fillet atop Lobster Bread Pudding, surrounded by a Tomato-Tarragon Puree and finished with Balsamic Greens, Toasted Almonds, and Goat Cheese

Grilled New York Strip with a Yellow Corn, Scallion, Broccolini, and Sweet Potato Hash, Spiced Bordelaise, and Gorgonzola Cheese

Crispy Panko Encrusted Turkey Breast fanned around a Roasted Garlic Potato Cake, accompanied by a Cranberry-Herb Jus, Applewood Bacon Braised Collards, and Granny Smith Apple-Chayote Squash Slaw

Dessert

Caramelized Apple Crème Brulee

Maple Pecan Praline Ice Cream Parfait

Pumpkin-White Chocolate Swirl Cheesecake

Chocolate-Irish Whiskey Cake with a Warm Mixed Berry Sauce

Thank you for joining us today, and Happy Thanksgiving!