Thanksgiving Three-Course Dinner
Chef Lingle has made it hard what to choose for each original, innovative course with starters of Sierra Gold Bellini (salmon gravlax, crème fraiche, caviar, quail egg), Blue Hubbard Squash Bisque, Rainbow Chard (Asian pear, ashen goat cheese, chardonnay vinaigrette) or Lamb Ragout (nettle sagnarelli, citrus gremolata). Entrées include Heritage Turkey with bread pudding, maroon carrots, pole beans, cranberry compote and whipped potato; Skuna Bay Salmon with matsutake mushrooms, parsley root puree, braised greens and lemon chimichurri; Beef Tenderloin served with onion ale gratin, roasted root vegetables and Stone IPA reduction; or Smoked Eggplant Tortellini accompanied by black garlic, red walnut muhammara and preserved lemon. The Sweets are Apple Cake Tatin, Goat Cheese Cake with Pumpkin Butter or Dark Chocolate and Fig Trifle. $89 for adults; $39 for children under 12, plus tax and 20% gratuity. Optional wine pairings extra. Seatings at 3, 5, and 7 p.m. For additional information visit www.laubergedelmar.com or call (858) 259-1515.