Celebrate Thanksgiving With Sage Restaurant Group

Home-Away-From-Home Menus and Options Featured at Restaurants Nationwide

DENVER, Nov. 14, 2013 /PRNewswire-iReach/ -- This November, Sage Restaurant Group – the Denver-based, independent restaurant group dedicated to creating experiences where food, drink, and inspired design meet and mix – hosts Thanksgiving in style at restaurants nationwide.

(Photo: http://photos.prnewswire.com/prnh/20131114/MN16705)

At The Corner Office (1401 Curtis St., Denver, CO; 303.825.6500), Chef Rich Byers brings Southern hospitality to the Denver table with a Thanksgiving prix fixe menu ($30 per person) inspired by the traditional comfort foods of the South. Highlights include "So-Co" Yams; Bacon and Collard Greens; andChorizo Cornbread Stuffing. Thanksgiving staples will be Turkey with mashed potatoes, gravy, and house made cranberry sauce. For those looking to start the celebration before the holiday, The Corner Office presents "Black Wednesday" specials the night before Thanksgiving. Offers include $4 martinis, beer, and whiskey specials; and $5 Thanksgiving-Preview Sliders with stuffing, mashed potatoes, and cranberry sauce to soak up the suds.

The culinary team at The Original Dinerant (300 SW 6th Ave., Portland, OR; 503.546.2666) sticks to its retro-inspired roots with a Thanksgiving "TV Dinner" tray ($27 per person), customizable with all the classics:  Slow Roasted Turkey Breast and Confit Leg with gravy and cranberry sauce, andBourbon Brown Sugar Glazed Ham with pineapple. Several delicious sides like Wild Rice Pilaf with dried fruit and nuts, and Mushroom Bread and Kale Stuffing support the feast. After dinner, guests can devour a Decadent Fudge Cake as the grand finale.

Guests can feel right at home atSecond Home Kitchen + Bar (150 Clayton Lane, Denver, CO, 303.253.3000). Chef Jason Brumm constructs a prix fixe menu ($39 per person) with upgraded versions of old favorites, along with some tasty alternatives. The menu starts with Ranch Chips with French Onion Dip andAssorted Deviled Eggs for the table. Standout courses include a Pumpkin Soup with duck confit, patrones (or duck cracklings), and bourbon barrel-aged maple syrup; Arugula Salad with smoked pecan brittle, grilled pear vinaigrette, and rogue creamery blue dressing; and Rack of Pork with sweet potato "casserole" and rosemary marshmallow with spiced cider jus. For dessert, guests choose between White Chocolate Pecan Pie with salted caramel and bourbon maple ice cream, andChocolate Torte with banana "pudding" peanut butter honey ice cream.  

Menu inspiration at Urban Farmer Steakhouse (525 SW Morrison St Portland, OR, 503.222.4900) is based on Northwest, sustainable ingredients and simple, straightforward preparations. Chef Matt Christianson's prix fixe menu ($52 per person), with an optional $70 wine pairing, begins with a Charcuterie Board for the table, and an assortment of seasonal soups and salads. Next up, main courses such as Oregon-Raised Turkey with honey and spice roasted breast and juniper braised leg; Bone-In Painted Hills Tenderloin, dry aged 21 days and served with pinot shallot; and a vegetarian option– Fontina Risotto with Oregon truffles, pear, and arugula – are a few menu highlights. Not to forget everyone's favorite sides, chef serves Cinnamon-Maple Candied Yams andCornbread Stuffing with fennel sausage and dried fruit. The meal ends with dessert and ice cream pairings, including Apple-Pear Cobbler with caramel sauce and butterscotch ice cream andPecan Bread Pudding, with woodblock chocolate and bourbon ice cream.

About Sage Restaurant Group

Denver-based Sage Restaurant Group, co-founded by restaurateur Peter Karpinski, creates experiences where food, drink and inspired design meet and mix. These independent restaurants, adjacent to hotels, deliver exceptional catering and in-room dining experiences. Wherever they are located, Sage Restaurant Group's concepts feature a distinctive scene and a subtly infused local vibe designed to appeal to a guest who is hungry for life. For more information, please visit www.sagerestaurantgroup.com.

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Media Contact: Kelsey O'Neill, WAGSTAFF WORLDWIDE, INC., 312.943.6900, koneill@wagstaffworldwide.com

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SOURCE Sage Restaurant Group



2014

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