For this year's three-course Thanksgiving Day brunch at Blue Duck Tavern, John and I will source turkeys from Koch's Farm in Tamaqua, PA, a three-generation family farm honoring the traditional values of its Pennsylvania Dutch heritage, to prepare Apple Cider Glazed Roasted Turkey Breast and Braised Leg with Virginia Riesling.
Brunch begins with first-course starters set throughout the open kitchen, including seasonal salads, meats, cheeses and breads, followed by second-course plated entrees such as Slow Roasted Rib Eye of Beef with Horseradish Sauce and Sage Onions, Scallops Gratin with Gruyere Cheese and Green Onions, and Roasted Swordfish Loin with Charred Eggplant Puree, Green Chick Peas and Oregano. Entrees are served with a choice of side dishes, including Pumpkin Seed Stuffing with Chorizo, Creamy Mushroom Ragout over Sweet Potato Cake, and Cranberry and Tangerine Relish.
Peter and his team will create sweet endings for the third-course of the Thanksgiving Day meal, spread throughout the pastry pantry. Such treats include Pumpkin Tarts with Caramelized Figs, Chocolate Chestnut Cakes with Jack Daniels' Cream, Butternut Squash Creme Brulee, and Honey Poached Seckel Pears.Thanksgiving Day Brunch, on Thursday, November 24, is available from 10:30 am to 3:30 pm and is priced at $90 for adults and $42 for children between six and twelve. Under six are complimentary.
For reservations, please call +1 202 419 6755 or visit our website.