Celebrate Thanksgiving at 1789 Restaurant

 
Celebrate Thanksgiving at 1789 Restaurant

Those seeking a historic Georgetown setting for Thanksgiving with outstanding cuisine should make reservations at 1789 Restaurant. Under the direction of executive chef Anthony Lombardo, who recently was a featured chef at New York’s acclaimed James Beard House, 1789 will offer a fixed-price three-course traditional Thanksgiving feast as well as an a la carte menu. Thanksgiving dinner will be served, Thursday, November 28, from noon to 9 p.m. Guests will enjoy the landmark restaurant housed in a two-story Federal period townhome. Its six dining rooms will each be decorated with seasonal flowers complementing the restaurant’s collection of American antiques and Limoges china.

Chef Lombardo, who is among the talent chosen for the 2013 edition of Best Chefs America, is preparing a Thanksgiving menu that will include a la carte starters such as the Bosc Pear Salad with Smokey Blue cheese, mixed greens, toasted hazelnuts, and honey balsamic dressing,  Brussels Sprout Salad with Belgian endive, pine nuts, Percorino Toscano D.O.P., and grain mustard vinaigrette; Nantucket Bay Scallops with parsnips, butter braised kale, and oxtail ragu; Roasted Winter Squash Soup with butternut, blue hubbard, and kuri squashes, Virginia maple syrup crème fraîche, and brioche; Crispy Terrine with Kholrabi and apple “slaw,” and Calvados pork jus, and Francobolli with slow roasted pork shoulder, house-made ricotta, and natural jus.

Main course choices include Parisian Ham with French-styled boiled, chestnut spaetzle, collard greens, and cinnamon glazed apples, 35 Day Dry Aged Ribeye with 13-ounce center cut; Yukon potato “Anna,” Swiss chard, Maitake mushrooms, and bordelaise sauce, Rack of Lamb with mint and olive crust, smashed red bliss potatoes, baby turnips, spinach, and Madeira lavender lamb jus, Scottish Salmon with creamy herbed farro, baby carrots, and rosé lobster beurre blanc, and the Traditional Roast Turkey, roasted turkey breast carved from an organic turkey from Koch Farms, confit leg, homemade sage sausage stuffing, vanilla sweet potatoes, green beans, and giblet gravy.

 The menu for the three-course fixed-price Thanksgiving meal will include a choice between the Brussels Sprout Salad and the roasted Winter Squash Soup, the main course will include Traditional Roast Turkey and choice from 1789’s selection of seasonal desserts created by pastry chef Ryan Westover.