2009 Thanksgiving Dinner

4:00 P.M. to 7:30 P.M.

Apple-Butternut Squash Soup
or
Green Garden Salad

Roast Turkey
With chestnut stuffing, gravy, potato-celery root puree, vegetables and cranberry-nut chutney    $43.50
-- wine suggestion: Preston Sauvignon Blanc

Pheasant
Served with a stuffing of nuts and wild mushrooms, a chanterelle sauce and vegetables. The breast grilled and the leg poached "en roulade"    $48.50
-- wine suggestion: Steele DuPratt Chardonnay

Venison Stew
With fall root vegetables and shiitake, oyster and portabello mushrooms and potato-celery root puree    $42.50
-- wine suggestion: Wild Hog Zinfandel

Vegetarian Beggar's Purses
Served on creamy polenta
with a wild mushroom sauce    $38.75
-- wine suggestion: Mary Elke Pinot Noir

Pumpkin Pie or House Dessert

Coffee or Tea

Happy Thanksgiving!

Special Menus

For examples of special event menus, please visit the following pages:
Chef's Table Mendocino Arts review of Chef's Table
Winemaker's Dinner: Greenwood Ridge 2010
Lobster Tasting Menu Crab Tasting Menu 2010 Mushroom Tasting Menu 2009-10	Spring Tasting Menu 2010 Summer Tasting Menu 2010 Early Fall Tasting Menu 2009 Reisling Retrospective 2007
Sample Seasonal Menu

Favorite Recipes
"When there's a tasting menu built around seasonal ingredients such as crab or wild mushrooms, order it without hesitation." -- 71miles.com If you would like to be on our e-mail list to receive notification of the special events and dinners, please sign our guestbook

Rendezvous Inn and Restaurant - 11946 Bytes

647 North Main Street
Ft. Bragg, CA 95437
707-964-8142 : 800-491-8142
email Janice and Kim Badenhop, Innkeepers
Six rooms
Rates range from $79 in the winter to $119 in the summer,
plus tax, double occupancy. On holiday weekends
we may require a two-night minimum, and summer rates may apply.
Breakfast Included
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updated 25 October 2009 : 8:02 Pacific time
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