Thanksgiving at L’Auberge de Sedona
The time of year has come to start planning your Thanksgiving meal. We are thankful to share that L’Auberge de Sedona will offer two choices when it comes to dining on Thanksgiving. First Etch Kitchen + Bar will offer a delectable brunch with all the traditional dishes you come to expect along with specials created by our team of chefs. Then, Cress on Oak Creek will prepare a tasting menu that combines tradition with elevated luxury.
Thanksgiving Brunch Menu
Brunch Buffet Available from 10 a.m. – 2 p.m.
$115 per person | $45 children 4 -12 years old
Unlimited Bloody Marys, add $15 per person
Chilled Selections
Iced Seafood Display
Breakfast Fare
Etch Signature Buffet Items
Sweet Selections
For the full Thanksgiving Brunch Menu, click here.
Thanksgiving Tasting Menu in Sedona
Thursday, November 22nd, 2018
$135 per person | $165 with paired wines
Reservations Recommended
Amuse Bouche
First Course
Autumn Harvest Greens
Fresh Peppery Arugula, Hearty Kale, House Dried Cranberries, Slow Roast Toasted Hazelnuts, Apricot Cognac Vinaigrette
Butternut Velvet Bisque
Velvet Butternut Bisque, Crispy Corn Nuts, Fall Spiced Cayenne Espuma
Second Course
Citrus Beurre Blanc Poached Halibut Cheek
New World Potato Gnocchi, Chablis Wilted Swiss Chard, Cranberry Aigre doux
Foraged Fall Mushroom Raviollo
Fava Bean & Black Garlic Misto, Crispy Leeks, Saffron Brodo
Third Course
Honey Brined Turkey Breast
Roasted Garlic Mash Potatoes, House Baked Focaccia Stuffing, Compressed Yellow Wax Beans, Natural Game Jus
Crispy Skin Ora King Salmon
Parsnip Infused Risotto, Slow Roast Brussel Sprouts, Bacon Poached Parsnip Chips, Sherry Pancetta Gastrique, Salmon Roe
Pan Seared Ribeye
Truffled Dauphinoise Potatoes, Creamed Mustard Greens, Cider Pickled Semilla de Mustard, Black Truffle Sauce Bercy
Dessert
Shades of Autumn
Warm Toffee Date Cake, Mille Feuille, 46% Valrhona Whipped Ganache, Date Gastrique
Pumpkins and Such
Bliss Maple Pumpkin Pie, Squash Chips, Pumpkin Seed Glass, Brown Butter Gelato
Mignardise
Posted: November 9, 2018
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