The Final 2016 Thanksgiving Menu

Starters

  • Titi and Uncle Tone’s meatballs with gravy
  • Roasted sweet peppers with chiles
  • Antipasto with spicy soppressata, serrano ham, mozzarella, fontinella, heirloom cherry tomatoes, and spiced olives
  • Sea-salt dusted crackers with port wine cheese
  • Cool ranch doritos (for Diego) and Lays’ Limon chips (for Lili)

Entree

  • Lemon-herb turkey breast with lemon-garlic gravy
  • Twice roasted sweet potatoes with hot honey
  • Auntie Pat’s double-baked potatoes (v 2.0)
  • Green beans with chiles and lemon oil
  • Sautéed mushrooms with red wine, thyme and garlic
  • French rolls (store bought - just ran out of time to make from scratch!)

Sweet Table

  • Apple crisp with cranberry and orange ice cream
  • Apple bourbon bundt cake
  • Chocolate ganache cake
  • Swiss roll cake with carmel, apple, and cream cheese filling
  • Cannoli
  • Anginetti (Italian lemon knot cookies)
  • Snickerdoodles