Scarborough Faire Shoppes, Duck, NC
(252) 261-6145
Thursday, November 26, 2009 Seatings 1:00, 4:00, and 7:30 pm
Thanksgiving Dinner Menu
This meal is similar to a luxury cruise line feast - order as much as you like - but please no doggie bags.
Everything, except the turkey, candied yams, corn pudding, stuffing and giblet gravy (prepared all Wednesday night by Brad- Leonard is too old sore and tired to do it any more) will be cooked to order. Our kitchen size will require us to prepare appetizers first and then follow the menu order – we can’t backtrack. Sorry, we can’t serve any sauces on-the-side.
INITIAL CELEBRATORY WINE
Perrier Jouët Grand Brut Champagne
APPETIZERS (1 or both)
Our Flame Grilled Bar-B-Que Shrimp served with Mango Chutney
Smoked Mozzarella Raviolis with white truffle cream sauce
Dopff & Irion 2007 Alsace Pinot Blanc
SOUP COURSE (1 or both)
Elizabeth’s Scallop and Brie Bisque with Granny Smith Apples
Sweet Potato Bisque with a Frangelica Crème Fraiche
Dry Creek 2008 Chenin Blanc Clarksburg California
TURKEY COURSE
Roasted Fresh Tom Turkey Carved to order and served with:
Leonard’s Famous Stuffing
Yukon Gold Mashed Potatoes
Giblet Gravy
Baked Candied Yams
Corn Pudding
Green Beans
Joseph Drouhin 2009 Beaujolais Noveau
ENTREES (1 or both)
Chardonnay Poached Salmon topped with a Lobster Cream Sauce
A Chardonnay selected by Leonard from the Cellar for each Seating
And / or
Chateau Briand - the finest Prime Aged Tenderloin (cooked medium rare to medium) carved
And served with a Courvoisier Shiitake Mushroom Sauce
A Cabernet Sauvignon, Meritage or Merlot selected by Leonard from the Cellar for each seating
And/or
Clark Claudon 2003 10th Anniversary Cabernet Sauvignon (upgrade $15.00)
VEGETABLES
Yukon Gold Garlic Mashed Potatoes with Caramelized Onion
BREADS and RELISHES
Our Bread Basket and Butter, Muffins, Homemade Corn Relish and Mother’s Cranberry Relish
DESSERTS
Our Traditional Assorted Home-baked Desserts - created for this dinner
Prix fixe: $95.00 includes wines, $65.00 without wines - $25.00 children under eight
- Tax and a 20 percent service charge will be added
THREE SEATINGS 1:00 to 3:45 - 4:00 to 7:00 - 7:30 to ?
Phone 261-6145 for reservations (which are required)
Leonard G. Logan, Jr., Owner – Brad Price, Executive Chef and resident artist
Please remember our seating times. We need to clear the restaurant no later than 15 minutes before the next seating.
About the author
Leonard Logan's passion for wine, love of good food, and knack for entertaining has garnered him a reputation on both a local and national level. As the owner of a restaurant that has won countless awards-from "The Best Fine Dining Wine Restaurant in the United States" (Santé Magazine, 2003) to "The Award of Ultimate Distinction" (The Wine Enthusiast, 2004 and 2005) - Logan has been honing his craft since his college days at Duke University as an amateur caterer for football games and college parties.