Thanksgiving - the list
Nov. 24th, 2006 12:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kismet09For the record, we ate at Sidney's Grille in the Hotel@MIT for Thanksgiving. All you can eat buffet, no cleanup required, good vegetarian options. The mix of people was entertaining -- lots of college students in college student clothes, some guy with an iPod and a bow tie, a giant family gathering of Asians, etc.
The menu:
Appetizers
Duck Confit Salad with Grilled Heirloom Apples, roasted delicata squash and cipollini onions
Roasted Sugar Pumpkin Bisque with toasted pepitas
Baby Spinach Salad with topped with caramelized pears, spiced pecans and vermont chevre, vermont maple dressing
Fresh Mozzarella with sun-dried tomatoes, spinach, and a balsamic vinaigrette
Flatbread crackers with spices
Entrées
Hand Carved Turkey with roasted chestnut and andouille sausage stuffing, candied sweet potatoes, and cranberry-orange compote
Slow Roasted Peppercorn Crusted Rib Eye with burgundy demi glaze, yukon gold mashed potatoes, and garlic rubbed blue lake beans
Hot Smoked Atlantic Salmon with mustard seed infused greens and tangerine emulsion
Butternut Squash Ravioli in an amaretto cream sauce topped with crispy parsnips
Desserts
Chocolate Marquise cake with bittersweet Chocolate mousse, sable cookie
Baked Apple Cobbler with fresh whipped cream
Bourbon Pecan Pie
Vanilla Pudding with Cranberry Gelee
White Chocolate Almond Cake
an assortment of brownies and cookies
I tried a little of each appetizer and entree, and a couple of the desserts. My favorite thing, strangely, was the flatbread cracker. The spice mixture was super tasty, and I loved the texture and flavor. Plus, it wasn't on the menu that we found online, and something about the element of surprise was pleasing as well. All of the entrees were great. I will put sausage in my stuffing more often -- so good and rich. I will also fry up parsnips when we make squash ravioli or squash gnocchi, as that layer of flavor and texture was also a great touch, and easy to do.
The menu:
Appetizers
Duck Confit Salad with Grilled Heirloom Apples, roasted delicata squash and cipollini onions
Roasted Sugar Pumpkin Bisque with toasted pepitas
Baby Spinach Salad with topped with caramelized pears, spiced pecans and vermont chevre, vermont maple dressing
Fresh Mozzarella with sun-dried tomatoes, spinach, and a balsamic vinaigrette
Flatbread crackers with spices
Entrées
Hand Carved Turkey with roasted chestnut and andouille sausage stuffing, candied sweet potatoes, and cranberry-orange compote
Slow Roasted Peppercorn Crusted Rib Eye with burgundy demi glaze, yukon gold mashed potatoes, and garlic rubbed blue lake beans
Hot Smoked Atlantic Salmon with mustard seed infused greens and tangerine emulsion
Butternut Squash Ravioli in an amaretto cream sauce topped with crispy parsnips
Desserts
Chocolate Marquise cake with bittersweet Chocolate mousse, sable cookie
Baked Apple Cobbler with fresh whipped cream
Bourbon Pecan Pie
Vanilla Pudding with Cranberry Gelee
White Chocolate Almond Cake
an assortment of brownies and cookies
I tried a little of each appetizer and entree, and a couple of the desserts. My favorite thing, strangely, was the flatbread cracker. The spice mixture was super tasty, and I loved the texture and flavor. Plus, it wasn't on the menu that we found online, and something about the element of surprise was pleasing as well. All of the entrees were great. I will put sausage in my stuffing more often -- so good and rich. I will also fry up parsnips when we make squash ravioli or squash gnocchi, as that layer of flavor and texture was also a great touch, and easy to do.
