American Prospects Photo Joel Sternfeld
One month from today—November 24–is Thanksgiving.
Shopping, preparing and cooking this special meal takes a lot of time, and Shop The River Cafe is here to do this for you.
We have, of course, the traditional Turkey and stuffing, but with an Italian influence. The free-range bird is brined for 24 hours—ready to be roasted with myrtle, bay and sage from our garden.
From a friend in Tuscany, comes a recipe for a delicious bread stuffing with chestnuts, fennel, and pancetta.
Seasonal dark green Cavolo Nero is braised in Selvapiana Olive Oil, sweet potatoes are wood roasted or, if you prefer, there are Roseval potatoes roasted with radicchio.
To begin, choose between poached Scottish langoustines and Chestnut Pumpkin soup, salty and crisp Puntarelle alla Romana, or why not delicate Gnocchi with parmesan and sage.
From our pastry kitchen, traditional Pecan Pie with maple syrup or our dense Pressed Chocolate Cake.
All of the dishes can be ordered individually, so you can create the meal you want.
Celebrate this Thanksgiving feeling rested, relaxed and, most of all, thankful.
Remember to place your order. The deadline is Monday November 14th and be mindful that we have a limited number of turkeys this year.
Poached Scottish Langoustines with Aioli
Gnocchi alla Romana
Rich semolina gnocchi with parmesan and butter.
Puntarelle alla Romana
Pumpkin, Chestnut and Farro Soup
The chestnuts are wood-roasted and peeled then simmered together with Violino pumpkin, onion, bay and chilli in chicken stock.
Kelly Bronze free range Turkey, brined and stuffed with River Cafe garden myrtle, bay and sage.
Tuscan bread stuffing with fennel, chestnuts and pancetta.
Braised with River Cafe extra virgin olive oil.
Wood-roasted sweet potatoes with marjoram and chilli.
Pressed Chocolate Cake
A flourless, rich, dark chocolate cake.
Our River Cafe short pastry base filled with maple syrup, rum and layers of whole pecans.
Iittala Large Roasting Dish