stickmoon Posted November 7, 2008 Share Posted November 7, 2008 I'm looking for a nice restaurant to have Thanksgiving dinner...But, there's one caveat...my partner is a veggie and while I will be pleased to have turkey, mashed potatoes and all the fixings, she won't be...any ideas? Thanks! Link to comment Share on other sites More sharing options...
Pat Posted November 7, 2008 Share Posted November 7, 2008 I'm looking for a nice restaurant to have Thanksgiving dinner...But, there's one caveat...my partner is a veggie and while I will be pleased to have turkey, mashed potatoes and all the fixings, she won't be...any ideas? Thanks!Does she eat fish? Corduroy has two fish options on its Thanksgiving menu (posted in the Corduroy thread). Link to comment Share on other sites More sharing options...
stickmoon Posted November 7, 2008 Author Share Posted November 7, 2008 No, she's the real deal...no fish. Actually, I meant to post this in the "help needed" section...maybe a mod can move this thread over? Link to comment Share on other sites More sharing options...
DonRocks Posted November 7, 2008 Share Posted November 7, 2008 Link to comment Share on other sites More sharing options...
stickmoon Posted November 7, 2008 Author Share Posted November 7, 2008 Mr. Yalcin, the general manager of Corduroy, just told me they can accommodate vegetarians on Thanksgiving. Looks like we've got a winner! Link to comment Share on other sites More sharing options...
DanielK Posted November 7, 2008 Share Posted November 7, 2008 Mr. Yalcin, the general manager of Corduroy, just told me they can accommodate vegetarians on Thanksgiving. Looks like we've got a winner! Wow - Mr. Yalcin. I don't think I've ever heard him called THAT before. Link to comment Share on other sites More sharing options...
Ferhat Yalcin Posted November 7, 2008 Share Posted November 7, 2008 I am really really not that old to be called `Mr` Link to comment Share on other sites More sharing options...
RJ Cooper Posted November 7, 2008 Share Posted November 7, 2008 Thanksgiving, November 27, 2008 appetizers capon and foie gras terrine with spiced red wine apple butter, celeriac-burgundy truffle salad, warm black pepper brioche and juniper salt 15.50 vidalia’s seasonal lettuce blend with everona farm sheep’s milk cheese, spiced pecans, shaved root vegetables and applewood bacon-cider vinaigrette 12.25 schaffer ranch red tail venison tartar and carpaccio with wild horseradish, pickled hungarian peppers, red vein sorrel and smoked cranberry-olive sauce 15.25 stone crab claws warmed in garlic butter with heirloom potatoes, fondue of leeks and meyer lemon emulsion 17.50 slow braised heritage pork cheeks with red cabbage, blue plum mustard, chow chow relish, hot pickle vinaigrette and cracklins 14.50 poached foie gras with duck leg confit, tokyo turnips, amish cheddar crisp and rich duck stock 18.50 blue fin tuna and kingfish cru with an old salt oyster, avocado mousseline, yuzu gelée, cara cara orange, grinnel caviar and chili-tomato sorbet 16.00 cinderella pumpkin soup with toigo orchard roasted chestnut agnolotti, flowering quince relish and spiced mascarpone emulsion 12.50 R.J. Cooper III, Executive Chef Jeffrey & Sallie Buben, Proprietors Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food related illness, especially if you have certain medical conditions. entrées path valley amish turkey milk poached breast stuffed with herbs, thigh roulade with turkey sausage, hubbard squash purée, oyster-bacon dressing, brussels sprouts and turkey giblet gravy 32.00 shrimp and grits wild caught gulf shrimp with stone ground corn grits, pearl onions, andouille sausage and spicy shrimp cream 29.50 southern style cassoulet braised heritage pork shank, cheek, hock and jowl with fennel sausage, heirloom beans and old overholt rye jus 28.50 northern michigan walleye with potato crust, rice bean and lobster ragout, lobster bordelaise and sweet garlic emulsion 31.50 blackmore farm wagyu beef short ribs corned and braised with yellowfin potato gratin, heirloom potato salad, creamed spinach purée and red wine jus 34.00 seared maine diver scallops with applewood bacon, hubbard squash, brussels sprouts and amish maple syrup gastrique 32.00 vidalia’s vegetable blue plate chef’s daily selection of four composed vegetable plates featuring local and seasonal market produce 27.00 elysian fields lamb slow roasted loin and braised breast roulade with red sunchoke purée, heirloom tomato jam, watermelon radish and espelette pepper jus 36.00 hand cut steaks dry aged, prime à la carte…priced daily tasting menu…$15 supplement japanese wagyu à la carte …..$20 per ounce (3 oz. min) tasting menu…$28 supplement for 3 oz sides sweet potato soufflé with spiced pecans and marshmallow 7.00 baked macaroni with brad’s goat cheese and burgundy truffles 14.50 southern bean pot of heirloom beans braised with hog jowl 7.75 yellowfin mashed potatoes with white truffle butter 10.50 Link to comment Share on other sites More sharing options...
Anonymouze Posted November 8, 2008 Share Posted November 8, 2008 Are there any restaurants closer to Reston/Great Falls (not Alexandria/MD or DC please!) that are having something interesting for Thanksgiving - since this thread is open... I may as well ask! Thanks. Link to comment Share on other sites More sharing options...
goodeats Posted November 23, 2008 Share Posted November 23, 2008 I'm not sure this is too helpful, since I couldn't find notations on WaPo's site on vegetarian accommodations, but I thought it is good info: 1) Thanksgiving takeout; and 2) In search of turkeys and trimmings Link to comment Share on other sites More sharing options...
goodeats Posted November 24, 2008 Share Posted November 24, 2008 No, she's the real deal...no fish. Actually, I meant to post this in the "help needed" section...maybe a mod can move this thread over?Ok, after a bit of googling, Equinox appears to be offering a Vegetarian Thanksgiving with a cider-brined tofurky according to this press release, but I could not find news of it on their website. Link to comment Share on other sites More sharing options...
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