Turn House FriendsGiving menu!
Cheese plates, cocktails, and great company!
We began the evening at the bar with delicious seasonal cocktails - who can’t resist a nice bourbon cocktail in the fall?
As we entered the private dining area, the table was decorated with exquisite cheese and charcuterie boards, gourds, pumpkins, the smell of warm apple cider and lovely company.
The Cheese and Charcuterie Board consisted of Marcona almonds (my absolute favorite snacks!), pickled vegetables, olives, house sourdough bread, a beautiful brie, manchego and a very funky, delicious cheese I didn’t get the name of!
The first round of food was placed on the long family style table, and we dug in. Burrata with apple butter and sage, Snapper Crudo with avocado pureee and watermelon radish, Wagyu flank steak carpaccio with cabbage, cilantro, sesame and lime and a bitter green Caesar salad.
The Second round consisted of Tempura Broccoli, with a romesqueco sauce, and a fish pepper toast, pan fried house sourdough bread with fish pepper jelly, marscapone cheese, prosciutto and arugula, Baked Mac and Cheese in a cast iron with fontina & gouda and prosciutto and breadcrumbs, duh.
The third course consisted of Smoked Pork loin, Carrol Farms Pork with a Coffee Molasses Rosemary Glaze
Dessert was four decadent pies, Classic Apple Dutch Apple (MY FAV), Pumpkin Pie, and Chocolate Bourbon Pecan Pie
End of night drink was provided by Pikesville Rye and Apple Cider - how any night should end in my opinion!
Thank you to Chef/Owner Thomas Zippelli and the Turn House for a fantastic friends giving!