Vegan Resort's Annual Thanksgiving Feast Highlights Plant-Based Cuisine
The Stanford Inn offers new Thanksgiving traditions.
The 2018 Thanksgiving menu at the Stanford Inn Eco-Resort in Mendocino, California, draws on locally grown Northern California ingredients with a new twist on traditional flavors. Celebrating their 21st anniversary as the nation's only vegan resort, Stanford Inn Eco-Resort chefs have announced the menu for their annual Thanksgiving feast that is sure to satisfy resort regulars, as well as those looking to establish new traditions for the holiday.
"This is our biggest and most requested meal of the year. It is popular with our local community as well as those traveling from across the nation to enjoy our Thanksgiving feast," says Jeff Stanford, co-founder of Stanford Inn Eco-Resort. "This dinner dates back to when we launched the Ravens and were so thankful to be in such an amazing coastal environment with a focus on service for our guests and the planet. This year features seasonal favorites, plus some brand new creations. We encourage everyone to join us--or even try a few recipes themselves."
2018 Thanksgiving Menu at Stanford Inn's Ravens Restaurant
Starter: Trumpet Royal and Zucchini Fritter with Caper Remoulade
Soup: Garden Turmeric Minestrone
Salad: Artichoke Heart, lambs greens (mache) with avocado ver jus
Choice of Entrees
- Almond encrusted tofu with chestnut stuffing, mashed potatoes, mushroom gravy and seasonal vegetable - seared Brussels sprouts and cranberry orange sauce.
- Creamy polenta with chanterelles and port reduction drizzle, served with broccoli rabe and shallots, garlic and pistachios.
- Thanksgiving tamale filled with ground walnut/cauliflower adobo; served with cranberry and pine nut quinoa pilaf and avocado, cucumber & tomato timbale.
Choice of Desserts: Apple cobbler, pumpkin pie; trifle