Thanksgiving at John Ash
Thursday, November 27th, 2025
ONE
POTATO SOUP
potato pavé, crème fraîche, crispy brussels sprouts, tsar nicoulai osetra caviar
TWO
CHOICE OF APPETIZER
HARVEST SALAD
roasted squash, kale, pecans, gravenstein apples, forum chardonnay vinaigrette
or
“BURNT” CARROT RISOTTO
roasted heirloom carrots, truffle-honey, chestnut-carrot “spuma”
or
ROASTED BEETS
hydroponic watercress, whipped goat cheese-walnut labneh
organic arugula, cabernet sauvignon
THREE
CHOICE OF MAIN COURSE
WILD COD & PRAWNS
CHEF HOWLAND´S REIMAGINED VERSION OF JOHN ASH’S FAVORITE: “SHRIMP LAKSA SOUP”
rice noodles, coconut milk, laksa-seafood broth, toasted peanuts
or
HERITAGE TURKEY
sliced turkey, tart cranberry sauce, brioche & dried fruit stuffing
tender green beans, sweet potato purée, brown butter-rosemary jus
or
SONOMA VALLEY LAMB LOIN
parsnip purée, port wine glaze, sage-ricotta croquette, apple-fennel “agrodolce”
FOUR
“PUMPKIN PIE”
five spice-rum ice cream, caramelized pumpkin seeds, cranberry purée
FIRST SEATING $125 PER ADULT | LITTLE WINEMAKERS $45 (AGES 6 TO 12)
SECOND SEATING $145 PER ADULT | LITTLE WINEMAKERS $55 (AGES 6 TO 12)
executive chef sergio howland sous chef trevor ward
