Windsor Court Hotel

Outlet Menus

Thanksgiving Day Brunch

Sommelier’s Thanksgiving Champagne Features
Cune, Cava, Brut, Penedes, Spain, NV 14 Glass/70 Bottle
Piper Heidsieck, “Cuvee 1785” Brut, NV 20 Glass/95 Bottle
Graham Beck, Methode Cap Classique, Brut Rose, NV 12 Glass/60

First
Choice of:

Crispy Quail
Spicy Molasses, Cheddar Grits, Radish Salad

Tuna Crudo
Skein, Arugula, Blue Crab, Arbequina Olive Oil

Pappardelle
Brown Butter, Forest Mushrooms, Truffles, Parmesan

La Crema, Pinot Gris, Monterey, 2016 $12

Second
Choice of:

Roasted Sweet Potato Bisque
Cane Glazed Pork Belly

Seafood Gumbo
Charred Okra, Jazzmen Rice

Petite Green Salad
Butternut Squash, Toasted Pumpkin Seeds, Champagne Vinaigrette

Elk Cove, Estate, Riesling, Willamette Valley, Oregon, 2010 $12

Third
Choice of:
Turkey Roulade
Apple Cider Gravy, Haricot Verts, Cornbread Dressing, Garlic Potato Purée, Cranberry Sauce

Redfish
Crawfish and Orzo Jambalaya, Piquant

Roasted Pork Tenderloin
Creamy Leeks, Pulled Pork Grit Cake, Mayhaw Mustard Glaze

Grilled Striploin
Yukon Gold Potato Purée, Roasted Brussels Sprouts, Au Poivre

Michele Chiarlo “Il Principe” Langhe Nebbiolo, 2015 $16


Dessert
Choice of:

Chocolate Carrot Gateaux
Traditional Carrot Cake, Dark Chocolate Ganache, Vanilla Bean Cream Cheese Crème

Apple Napoleon
Toasted Hazelnuts, Puff Pastry, Frangelico Mascarpone Chantilly, Caramel Hazelnut Brittle

Château Haut-Mayne Sauternes, 2011 $15
or
Feist “10 Year” Tawny, Port $12

$100 per person
$45 Four Course Wine Pairing

Valet Parking is Complimentary for All Dining Guests
10.20% Tax and a Gratuity of 22% will be Added to the Bill Please Refrain from the Use of Cell Phones Inside the Dining Room