After spending a few years in the US, Thanksgiving dinners is a must in our household, spesially since my birth day is around that time. I used to serve turkey, but after a fancy dinner at a nice restaurant a decade or so back, I wanted to challenge myself and se if I could make and serve a simmilar dinner at home. This year we where 15 around the table and the menu is pictured below. One dish missing below someone ate the last lobster I was saving to photograph later.
We started with h´ordeurves toasted ryebread with herbed creamcheese with fishroe called løyrom in norwegian.
To drink Möet & Chandon champange
Here we had the lobster au gratin
Möet & Chandon champagne
Creamed seafood soup
Möet & Chandon champange
Confit de Canard, green beans and pickled chipotle onion
Tommasi Ripasso Valpolichella
shelf flower granite
Minced chicken with truffels and pesto stuffed with rolled chicken breast with mozerella, parma ham and basil on a ragu of red cabbage, red onion and pear cooked with balsamico and redwine, aspargess and romaesco
Tommasi Ripasso Valpolichella
White chocolate pannacotta with passion fruit,
Brownie with pecan and coconut toffee, Chocolate chip and 23 carat leaf gold
Vanilla ice cream with strawberry and raspberry coulis
coffee avec
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