Thanksgiving Dinner in Yosemite

Starter
Roasted Fall Squash Soup
Cinnamon crème fraiche, gala apple julienne
or
Seasonal Organic Greens*
Locally farmed greens, roasted beets, feta cheese
White zinfandel balsamic vinaigrette

Entrée
Fresh California Turkey
Herb-brined slow roasted San Joaquin Valley turkey
Sourdough-sage dressing, cranberry orange compote, natural gravy

Slow Baked Sugar Cured Ham
Chipotle Raspberry Glaze & Apricot Chutney

Pepita Crusted Halibut *
Sage-Brown Butter

Prime Rib Of Beef
  Rosemary, garlic & five peppercorn slow roasted beef

Baked Tofurky
Vegan Cashew-Butternut Squash dressing, cranberry orange compote, vegan gravy

Entrees served with fresh green beans, organic Nantes carrots
Whipped potatoes & candied yams

Dessert
Selection of tradfitional holiday desserts

Beverage Service*

*Denotes organic & sustainable item

Thanksgiving Dinner

Proudly served in the Wawona Dining Room

Starter
Belgian Endive Spears with Goat Cheese, Walnuts and Beets

Soup
Creamy Apple Parsnip with Fried Sage

Salad
Mixed Coastal Greens ~ Mango Vinaigrette ~ Dried Cranberries ~ Pecans

Entrée Choices

Tender Roasted Turkey with Giblet Gravy
Mashed Potatoes ~ Traditional Stuffing ~ Candied Yams
Green Beans ~ Cranberry Sauce

 Bourbon Glazed Grilled Pork Loin
 Mashed Sweet Potatoes ~ Bourbon Cranberry Sauce
Braised Greens and Leeks

Roast Prime Rib of Angus Beef
Potatoes Au Gratin ~ Asparagus ~ Horseradish Cream

Broiled Fresh Salmon Fillet
Shiitake Mushroom Butter ~ Herb Potato Cake ~ Asparagus

Butternut Squash Spinach Lasagna
Sauteed Zucchini ~ Cranberry Sauce

Assorted Desserts including
Classic Pumpkin Pie
Chocolate Mousse Pie
Cranberry Apple Streusel Cake
Pumpkin Crème Brulée

All dinners include Rolls with Butter and non-alcoholic beverage

Call for Pricing and Reservations
209-375-1425

“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness.  Individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked (FDA Consumer Advisory 3-603.11)”