Lobster, Risotto and Yes, Turkey: Thanksgiving at Patina
Patina Restaurant in Los Angeles has announced their Thanksgiving menu. In typical Patina style chef Tony Esnault has taken the traditional foods of the season and luxed them up into elaborate dishes with and transformed them into warm and inviting dishes. The prix fixe menu for Thanksgiving includes three courses plus desert and costs $70 per person. The restaurant is serving from 12pm-8pm. The menu, plus a recipe for Patina's autumnal cocktail, The Fall, is after the jump.
Thanksgiving 2010
First Course
Maine Lobster & Chestnut Velouté vegetable paysane
or
Velvety Sunchoke Velouté guinea hen ballotine
Second Course
Butternut Squash Risotto "mustard di Cremona", sage emulsion
or
Santa Monica Farmers Market Greens shaved vegetables, parmesano Reggiano
Third Course
Golden Roasted Organic Turkey wild mushroom stuffing, sweet potatoes, cranberry sauce
or
Seared Day Boat Scallops contrast of cauliflower, crostini, capers
Dessert
Pumpkin Gelato, Gingerbread Sablé Breton caramel paper (shown above)
or
Piedmont Hazelnut Sponge, Whole Wheat Tuile ovaltine rum ice cream
The Fall specialty cocktail is $12. The recipe is:
2 ounce pear vodka
1 ounce cranberry liquor
1 1/2 Apple juice
