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    Home » This and That » Best Vegan Restaurants. Thanksgiving Menus 2009.

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Nov 25, 2009 · About 3 minutes to read this article. 4 Comments

    Best Vegan Restaurants. Thanksgiving Menus 2009.

    You’ve already seen my Thanksgiving 2009 menu and hopefully you’ve been following my Thanksgiving series with recipes from appetizers to desserts. Complete series links here. Hopefully my recipes and menu has brought you a little inspiration.

    Can I See a Menu?
    I love perusing menus. Menus provide culinary inspiration for new ingredients, flavors and trends. Highlights from the menus below include dishes like: Porcini Dusted Tofu, Jerusalem Artichoke Butternut Squash with cinnamon foam, Grilled lemon-rosemary seitan and coconut yams. Yum! Want more? Check out the Thanksgiving 2009 vegan restaurant menu highlights, from all over the USA…


    Restaurant Thanksgiving Menus 2009

    Blossom Restaurant NYC
    Thanksgiving Menu 2009
    *Three courses, prixe fix.

    First Course
    *Candied Yam Ravioli, whipped maple-sage butter
    *Roasted Salsify Soup, Rosemary croutons, Lemon oil
    *Beet Salad, Mache, Baby Arugula, Blood Orange, Thyme

    Second Course
    *Pecan Crusted Seitan, Seasonal Greens, Homestyle Stuffing, Port – braised
    Cranberries, Pan Gravy
    *Butternut Risotto Croquettes, Sauteéd Bitter Greens, Golden Beet Relish, Toasted Almond Cream
    *Porcini Dusted Tofu, Parsnip Puree, Roasted Baby Vegetables, truffle oil, micro greens

    Dessert
    *Pumpkin Cheesecake
    *Pecan Pie
    *Chocolate Pear Mousse

    Candle 79 NYC
    Thanksgiving Menu 2009
    *Three courses, prixe fix. $52.

    Soups
    *Jerusalem Artichoke Butternut Squash with cinnamon foam

    Appetizers
    *Risotto with mushrooms & butternut squash sauce
    *Grilled Artichoke with trumpet royal mushrooms, celeriac puree & balsamic reduction *Yucca Cake with tofu cashew cheese, roasted shallots & red pepper coulis

    Salads
    *Arugula Salad with local pears, roasted baby turnips, almond-pumpkin cheese, pomegranate & cranberry dressing
    *Wild Rice & Squash Salad with local lettuce, apples, toasted almonds, grilled fennel & ginger-pumpkin dressing

    Entrees
    *Butternut Squash Ravioli with sautéed shallots, cashew cream, crispy sage & rosemary oil
    *Rosemary Crusted Tempeh Cake with roasted maple dijon squash,
    sautéed broccolini, cranberry-tart cherry relish & roasted vegetable gravy
    *Pomegranate Grilled Tofu with cornbread stuffing, sweet potato purée, sautéed haricots verts amandine & roasted vegetable gravy
    *Pumpkin Grilled Seitan with roasted shallot-potato mash, sautéed brussels sprouts, cranberry-tart cherry relish & marsala-pumpkin sauce
    *Harvest Plate (choose 4) pomegranate grilled tofu · rosemary crusted tempeh sweet potato purée · broccollini · brussels sprouts · cornbread stuffing · haricots verts amandine roasted maple dijon squash · roasted shallot-potato mash (Harvest Plate served with cranberry-tart cherry relish & roasted vegetable gravy)

    Desserts
    *PUMPKIN BUNDT CAKE with lavender frosting
    *APPLE-CRANBERRY CRUMB PIE with vanilla ice cream
    *PUMPKIN CHEESECAKE with vanilla cream
    *SWEET POTATO PIE with cinnamon ice cream

    Millennium, San Francisco
    Thanksgiving Supper 2009
    5 course prix fixe, $60/person, $30/child under 12

    Last year’s menu highlights:
    house-made walnut bread, caramelized onion-pumpkin butter, roasted chestnuts, winter squash, maple-pecan sweet potato pie, cranberry-apple relish, barley-wild rice risotto, cranberry beans, exotic mushrooms, truffled potato custard, porcini mushroom gravy, pumpkin cream pie, gingerbread ice cream & butterscotch.

    Madeleine Bistro
    , Los Angeles
    Thanksgiving Day Brunch 2009
    4 course prix fixe, $50 per person.

    First Course
    Butternut squash bisque

    Second Course
    Classic Caesar salad with rustic biscuit

    Main Course
    Rustic mashed potatoes, pan gravy, coconut yams, pan-roasted vegetables, and cranberry sauce, served with the following:

    Choice of:
    Grilled lemon-rosemary seitan, chicken-fried seitan, or braised tempeh
    &
    Choice of: Sourdough-sage stuffing or wheat-free, quinoa & herb stuffing

    Dessert Course
    Holiday pie trio

    Sublime Restaurant, Miami
    Thanksgiving Dinner 2009
    prix fixe, $45/pp, $25/child portion (under 12)

    Roasted Acorn Squash Bisque, Waldorf Salad
    Choice of: Gardein “Turkey” or Wild Mushroom Stroganoff

    Pumpkin “Cheesecake.”

    GOBO Restauarant
    , NYC
    Thanksgiving Specials 2009
    Featuring “house-made stuffing wrapped in soy sheets, crisply baked with fresh thyme and accompanied by three-mushroom gravy and roasted autumn vegetables” and “gourmet vegan pumpkin-spiced ice cream, topped with crushed, candied walnuts”

    Pure Food and Wine, One Lucky Duck Takeaway, NYC
    THANKSGIVING TAKEAWAY MENU 2009

    SIDES
    Marinated Portabella and Wild Mushrooms (pint)
    Pecan and Herb Stuffing (pint)
    Cranberry Sauce (half pint)
    Sauteed Brussel Sprouts (pint)
    Celariac Mash (pint)

    DESSERTS
    Whole Pumpkin Pie (9 inch)
    Apple Crisp (9 inch)
    Vanilla Cream (pint)
    Vanilla Ice Cream (pint)

    « Chocolate Soufflé Pie
    Happy Thanksgiving 2009! »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

    1. onions! says

      November 26, 2009 at 6:17 am

      SUTRA SEATTLE
      First Course
      Creamy Parsnip Soup with Fresh Chives served with a Chioggia, Yellow Beet, D’Anjou Pear, and Treviso Salad dressed with a Persimmons-Sweet Banana Pepper-Astray Chile Vinaigrette and Candied Sunflower Seeds

      Second Course
      Sunchoke and House Smoked Beluga Lentil Marjoram Cake with a Carmelized Shallot, Fresh Cranberry, Parsley and Caper Confit

      Third Course
      Black Sesame, Sorrel, Basil Pistou, Pecan-Pistachio Cheese, Celery Root, and Chanterelle Spanikopita finished with Truffle Oil and a Balsamic Reduction served with Steamed Lacinato Kale and Roasted White and Purple Baby Carrots

      Fourth Course
      Ginger Cinderella Pumpkin Pie with a Fig-Peppercorn-Spelt Crust served with a Coconut Honey Rose Ice Cream and a shot of Lime Sipping Chocolate

      $33

      YUMMMMMMM

      Reply
    2. Susan says

      November 26, 2009 at 5:02 am

      Millenium!

      Reply
    3. Jess says

      November 26, 2009 at 12:18 am

      You always make me SO HUNGRY! I want to go gobble up the roasted acorn squash mashed with homemade greens pesto I just made for tomorrow. oyyyy

      Reply
    4. VeggieGirl says

      November 25, 2009 at 11:33 pm

      STELLAR menu offerings!! I'm partial to One Lucky Duck, which is my favorite 🙂

      Enjoy your Thanksgiving!!

      Reply

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