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Rickey’s Thanksgiving Menu
Thursday November 24, 2016
Menu by Executive Chef Harold Solomon

click to enlarge

click to enlarge

Soup and Salad

Roasted Butternut Squash Soup (GF) With Spiced Crème Fraiche
Bowl $7.45 / Cup $4.25

Rickey’s Salmon Bisque With Garlic Parmesan Crouton
Bowl $7.95 / Cup $4.50

Rickey’s House Salad (GF) Star Route Farms Spring Mix, Cherry Tomatoes, Cucumber, Carrots and Rickey’s House Vinaigrette
Regular $8.45 / Half $4.25

Spinach Salad (GF) Oven Dried Tomatoes, Candied Pecans, Pickled Red Onion, Laura Chenel Goat Cheese, Dried Cranberries and Raspberry Balsamic Vinaigrette
Regular $8.45 / Half $4.25


All Entrees are served with Mashed Yukon Gold Potato Puree (GF) or Whipped Garnet Yams (GF),
Roasted Root Vegetables (Carrots, Parsnips, Fennel & Turnips) (GF)

Slow Roasted Diestal Free Range Turkey (GF- no stuffing or gravy)
Served with Herbed Focaccia Italian Sausage Stuffing, Fresh Cranberry & Orange Sauce and Traditional Giblet Gravy
Adults $24.95 / Children $13.75 / 3 Course $34.95

Grilled Salmon (GF)
Fresh Salmon Grilled and Served with Saffron Cream Sauce
$24.95 / 3 Course $34.95

Oven Roasted Rack of Lamb
Dijon Herb Crusted Half Rack of Lamb Served with Rosemary Lamb Jus
$26.95 / 3 Course $36.95

Grass Fed Filet Mignon (GF- no onions)
Filet of Beef Tenderloin Grilled to Order with Crisped Onions and Rickey’s Peppercorn Demi Glace
$29.95 / 3 Course $39.95

Grilled Vegetable Lasagna (GF)
Layers of Grilled Eggplant, Zucchini, Yellow Squash, Shredded Mozzarella Cheese and Wild Mushroom Marinara Sauce Separated by Thinly Sliced Russet Potatoes
$22.95 / 3 Course $32.50

Honey Crunch Apple Tart
Home Made with Honey Crunch Apples and Topped with a Small Scoop of Fiorello’s
Vanilla Bean Gelato and Caramel Sauce

Pumpkin Pie ala Mode
A Thanksgiving Tradition Topped with a Small Scoop of Fiorello’s Vanilla Bean Gelato.

Flourless Chocolate Torte (GF)
Home Made with a Small Scoop of Fiorello’s Vanilla Bean Gelato, Crème Anglaise & Raspberry Coulis

Full Children’s Menu Available
Groups larger than 6 will be seated in the Garden Room

Reservations Recommended 415-883-9477

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