Thanksgiving Dinner (Miradoro Restaurant at Tinhorn Creek)

Thanksgiving Dinner – Sunday October 8th & Monday October 9th.

To Start  – SOUP – winter squash, radicchio & apple panzanella with toasted focaccia, tiger blue cheese, walnuts, caramelized honey & roasted shallot vinaigrette. Wine Pairing: Reserve Rosé

MAIN: chai honey glazed quail, pine mushrooms, celery root & rosemary risotto. Wine Pairing: Pinot Noir

DESERT: spiced parsnip cake, tonka bean gelato, burnt caramel. Wine Pairing: Pedro Ximénez
Menu $65 / Wine pairings $35

Items can be ordered separately. No further discounts
Executive Chef – Jeff Van Geest, Sous Chef – Ronny Klaus, Junior Sous Chef – Amber Edwards