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Thanksgiving At Franchettis’

  • Start Date: November 26, 2020 12:00 pm
  • End Date: November 26, 2020 8:00 pm

Reserve Your Table at Franchettis’ for Thanksgiving

Enjoy a Thanksgiving Feast at Franchettis’ on our decked out heated patio!

First Course

Fragrant Turkey Bone Broth Soup
Oyster Mushroom and Carrots, fried sage + prosciutto breadstick
Dungeness Crab Arancini
Loui Dip
Burrata Plate
Hachiya Lemon Ginger Persimmon Jam, toasted Hazelnuts, aged balsamic,
toasted focaccia
Beet and Mandarin Salad
parsnip + carrot noodles, mint and cilantro, walnut + champagne Shallotte, vinaigrette, toasted sunflower seeds

Entree

Roasted Garlic, Shallot + five herb chili lemon brined Turkey
Spanish Chorizo Corn Bread Stuffing, Ancho Chili and Maple Glaze sweet potatoes and carrots Creamy Cauliflower infused mashed potatoes, Chick Pea- Roasted Green Bean + Kale Stew, Date Gremolata
Schnitzel
BIG pork Schnitzel, breaded and fried. Exotic mushroom gravy, house-made Spätzle with caramelized onion
Dungeness Crab + Scallop Pasta
with roasted and seared mushroom and artichokes, shallot, and herb vermouth beurre blanc
Beef Shortribs
slow-cooked for hours in red wine, beef stock, and rich tomato sauce. Crazy tender, fall off the bone, meaty goodness! Pure indulgence Leek and Potato Au Gratin
Chick Pea- Roasted Green Bean + Kale Stew, Date Gremolata

Dessert

Apple Strudel
spiced apples, black walnuts, golden raisins in a flaky crust with Calvados Whipped Cream
French Custard Pumpkin Tart
silky baked custard in a pastry crust

Sides

– Cauliflower + Mascarpone Mashed Potatoes
– Ancho Chili and Maple Glaze sweet potatoes and carrots
– Pure indulgence Leek and Potato Au Gratin
– Chick Pea- Roasted Green Bean + Kale Stew, Date Gremolata
– Traditional Cranberry Sauce and Turkey Gravy

Children’s Menu

– Roasted Turkey, mashed potatoes
– Kinder Schnitzel, crispy French Fries
– Mac N Cheese

What to order your Thanksgiving Dinner to-go?

This was one of the best take out/door dash meals we have had since all this pandemic business started back in March. The food all traveled very well and... Continue Reading

Matthew B.

Reserve