Thanksgiving at The Cavalier

015__DSC3599-EditOne of the city’s most popular new restaurants, The Cavalier, will serve a three-course pre-fixe Thanksgiving menu on Thursday, November 28th from 11:30 am to 7:30 pm. For the menu, Chef Jennifer Puccio brings her take on traditional holiday dishes by combining the restaurant’s British-inspired cuisine style with American Thanksgiving classics.

Chef Puccio offers diners three different options to choose from in each course. To start are Roasted Squash Soup with picked pumpkin and vadouvan spices, and popular menu favorites like the Duck Duck Scotch Egg or the Farro and Roasted Beets.

For the entrées, Chef Puccio maintains the holiday’s tradition of a family-style meal with shared sides for the table. All tables are served appropriately portioned plates of Horseradish Mashed Potatoes, Minted Brussels Sprouts and Cabbage, Cranberry Chutney and Caramelized Onion and Bacon Stuffing. In addition to the sides, a choice of Roast of Heritage Turkey with gibblet gravy, a Ribeye of Grass-fed Beef with red wine marrow jus, or a Filet of Skuna Bay Salmon served with dill hollandaise.

Rounding out the menu are three decadent British-inspired dessert options perfect for a holiday indulgence. A Double-crusted Pear Crumble is served with brandied custard, while the traditional Lemon Posset is served with tea-poached dried plums and elderflower. For those more inclined toward something more rich, there’s a warm Sticky Toffee Pudding served with walnut ice cream.

The three-course menu is $75 per person, and wine pairings for each course are an additional $50 per person. The restaurant is currently accepting reservations, which can be made by contacting reservations@thecavaliersf.com or 415.321.6000.

The Cavalier is located at 360 Jessie at 5th in SOMA and represents the third restaurant in just over three years from dynamo team of Chef Jennifer Puccio, Restaurateur Anna Weinberg (named San Francisco Magazine’s Restaurateur of 2012) and Managing Partner James Nicholas. Building on the success of Marlowe (opened in 2010) and Park Tavern (2012), The Cavalier was the team’s third restaurant to review a glowing three star review from The San Francisco Chronicle.

FIRST COURSE

A choice of the following:

ROASTED SQUASH SOUP Pickled Pumpkin and Vadouvan
DUCK DUCK SCOTCH EGG Arugula and Stonefruit Chutney
FARRO AND ROASTED BEETS Basil and Toasted Pumpkin Seeds

ribeye

ENTREE
A choice of the following:

ROAST OF HERITAGE TURKEY with Giblet Gravy
RIBEYE OF GRASS-FED BEEF with Red Wine Marrow Jus
FILET OF SKUNA BAY SALMON with Dill Hollandaise

Served for the table:

HORSERADISH MASHED POTATOES, MINTED
BRUSSELS SPROUTS AND CABBAGE, CRANBERRY CHUTNEY, AND
CARAMELIZED ONION AND BACON STUFFING

DESSERT
A choice of the following:

DOUBLE CRUSTED PEAR CRUMBLE Brandied Custard
LEMON POSSET Tea-poached Dried Plums and Elderflower
STICKY TOFFEE PUDDING Walnut Ice Cream

Visit their website at thecavaliersf.com