Thanksgiving 2012 at the Ravens' Restaurant ... At Stanford Inn

A truly exceptional holiday, Thanksgiving at The Ravens' celebrates ethical,
truly sustainable living and the abundance of nature.

Serving from 5:30 p.m.

• • •

Amuse Bouche

Squash Soup
With toasted pepitas

Appetizer

Layered Pate with three chutneys

Salad

Grilled pear stuffed with Brazil-nut cheese atop arugula with a cranberry balsamic reduction/dressing

Entree Choices

Wild Mushroom Crepe
Served with red quinoa, butternut squash, toasted pine nut stuffed roasted apple with a parsnip-pumpkin cashew sauce, garden greens, roasted root vegetables, crispy spiced pumpkin seed

Encrusted Tempeh
Encrusted tempeh, whipped potatoes, Brussels sprout and cranberry sauce

Tri-Color Ravioli Trio
Spinach pasta with butternut squash leek, beet pasta with chestnut cashew, red pepper pasta with wild mushroom and tofu ricotta with sage brown butter, crisp sea palm, and mixed braised greens

Dessert Choices

Pumpkin Pie with vanilla coconut whipped cream
Sorbet Selection
Berry Cobbler with vanilla rum ice cream

$55 - taxes and gratuities additional
$25 - children 12 and younger

We are proud to present a wonderful conscious culinary Thanksgiving menu for you to enjoy.
We use all organic foods in our preparation while supporting local and responsible growers.

20% gratuity will be added to parties of 6 or more.

Inspired by our California Certified Organic Gardens. We are committed to reducing our impact on the environment and support sustainable agriculture and organic farming through our purchasing. We use no meat or meat products. Most produce is organic, some produced by our California Certified Organic Farm - Big River Nurseries.

All food wastes are composted. Our intention is to demonstrate that healthy and satisfying food produce and cooked with a lighter touch on our environment can be a wonderful experience.