Thanksgiving at Hell’s Backbone Grill

 

STARTERS

organic spiced hot apple cider (with optional dark rum)

house-smoked idaho trout & pecan pâté on farm carrot planks (gf)

piñon nut & basil pâté on farm potato crisp (gf + v)

chicken liver pâté with brandy & currants on dried apples (gf)

pickled platter of farm cucumbers, beets, radishes & red onions (gf + v)

traditional bread braids with sage whipped butter (v)

red leaf lettuce & roasted butternut squash salad

with cilantro buttermilk dressing, spicy pepitas & fried shallots (gf + v))

cream of sunchoke soup with port, rosemary & sizzled sage (gf + v)

 

MAIN EVENT

buttermilk brined organic mary’s turkey

THREE KINDS OF GRAVY:

madeira & giblet; mole poblano (gf); boulder cider gravy

TWO KINDS OF DRESSING:

cornbread with green chile, apricots & bacon (gf)

milk bread with prunes, sage & brandy

sweet spiced cherry - cranberry sauce (gf + v)

buttery smashed yukon potatoes, roasted garlic & farm leeks (gf + v)

blue hubbard squash with brown butter pecans & sage (gf + v)

spaghetti squash with parsley and butter (gf + v)

creamed winter greens with tarragon (v)

buttered farm corn (gf + v)

moqui mac with fire roasted green chile & tomatoes (v)

roasted broccolini with almonds, lemon & red chile (gf + v)

maple- thyme glazed carrots (gf + v)

 

SWEET THINGS

chocolate-chile bourbon pecan pie

black bottom pumpkin pudding with smoked sea salt (gf)

brown butter carrot cupcakes with cream cheese frosting

heirloom apples & crabapple hand pies with maple crème fraiche

 

CANDY PLATTER

three chile piñon brittle, vanilla-piñon butter mints,

slidge ridge honey comb, farm almond toffee (gf)

 

fair trade organic coffee