1789 Is Full Of Reasons To Be Thankful This Thanksgiving

Executive Chef Nathan Beauchamp at 1789 Restaurant is planning a plentiful menu that will surely satisfy both traditional cravings and adventurous palettes this Thanksgiving. General Manager William Watts will complement the menu's fall flavors with splendid arrangements of autumn flowers and locally grown pumpkins and gourds. Beginning with warm cranberry breads and finishing with freshly baked pumpkin and pecan pies, 1789's Thanksgiving dinner welcomes guests to savor a sweet celebration of food and fellowship. Thanksgiving dinner will be served from 12 Noon to 9 p.m.

An a la carte menu and a $52 fixed price, traditional three-course menu, with choice of soup or salad, turkey with all the trimmings, and a pie sampler accompanied by coffee or tea are both available. Both menus are artfully prepared with fresh ingredients that highlight the rich flavors and feel of the Thanksgiving season.

For a sweet ending, Washington's award-winning Pastry Chef of the Year (RAMW), Zoe Trillium Behrens artfully creates all the fresh breads, pastries and seasonal desserts for the restaurant in the sun-filled pastry shop overlooking Prospect Street.

1789 Restaurant, located at 1226 36th Street, NW will offer its exceptional Thanksgiving dinner on Thursday, November 23, 2006 with complimentary valet parking. For reservations please call (202) 965-1789. A sample holiday menu follows:

Chef Nathan Beauchamp's
Thanksgiving Holiday Menu

First course

Grilled Quail 'Waldorf Salad'
a modern interpretation of a classic
15.

Autumn Squash Soup
crisped sweetbreads, quince and marshmallows
10.

Apple-Cured Salmon
cider-roasted cauliflower, gala apples and golden raisins
12.

Crab Imperial
lump crab and leek fondue with spiced baguette croutons
14.

Oyster and Champagne Stew
with Virginia ham and house made oyster crackers
15.

Foie Gras Torchon
cardamom, seckle pears, pistachio biscotti and Toigo Honey
18.

Classic Caesar
hearts of romaine with Parmigiano-Reggiano,
chopped egg, anchovies, and garlic croutons
9.

Main course

Traditional Turkey
confit leg, mashed potatoes, cornbread sausage stuffing, autumn squash gratin, cranberry sauce, country green beans and creamed onions
30.

Venison
white truffle and aged provolone macaroni, glazed carrots and lingonberries
34.

Diver Scallops
with fried oyster bread pudding, salsify, hazelnut emulsion and black truffles
29.

Crispy Striped Bass
with lobster confit, braised parsnips and a spinach souffli
31.

Grilled Summerfield Farm Filet
with fork-split baby potatoes, olive oil, porcinis and rapini
34.

Duck Breast
with foie gras-braised Brussels sprouts,
white sweet potato, poached duck egg and roasted pears
29.

Colorado Lamb
with cheddar cheese galette, creamed spinach and natural lamb jus
38.

All fish and meats may be simply prepared with potatoes and a vegetable medley.


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Traditional Thanksgiving Dinner

Autumn Squash Soup
~or~
Grilled Quail 'Waldorf Salad'
~~~
Traditional Roast Turkey
~~~
Pie Sampler
a sliver each of pumpkin and pecan pies
~~~
Coffee or tea
$52