FOR THANKSGIVING:
Three-course rustic dinner ($48/person) as well as classic holiday fixings for takeaway ($9-85). Using locally-sourced ingredients, Napa Valley Grille’s rustic three-course dine-in option includes:
- Autumn Harvest Salad with Butternut Squash, Kabocha Squash, Pomegranate, Toasted Pepitas, Farro, Arugula, and Apple Cider Vinaigrette
- Natural Deistel Turkey with traditional Stuffing, Brown Sugar Roasted Sweet Potatoes, Orange-Cranberry Chutney, and Turkey Gravy
- Braised Lamb Osso Bucco with Goat Cheese Polenta, Sautéed Swiss Chard, Rum Raisins, Toasted Pine Nuts, and Braising Jus
- Vegan Organic Quinoa Stack with Fuji Apple, Brussels Sprouts, Golden Raisins, Cider Vinaigrette, and fig and port reduction
- Maple and Pumpkin Cheesecake with Brown Sugar and Pecan Sauce
- Butterscotch Bread Pudding topped with a housemade Marshmallow
Thanksgiving dinner takeaway menu offers a classic holiday banquet that serves 8–12 people. Housemade options include Turkey Gravy ($12), Cranberry Orange Sauce ($9), Roasted Yams ($12), 10-inch Pumpkin Pie ($18), Roasted Diestel Turkey Breast ($85) or Leg ($65), and more. Angelenos can reserve their Thanksgiving meal by calling 310.824.3232 or emailing westwood@napavalleygrille.com, and pick up orders on Thanksgiving Day between 10am – 4pm.
Chopped Kale Salad with Lemon-Parmesan Vinaigrette
Lemon Parmesan Vinaigrette Dressing
2 T Lemon Juice
1/4 cup Blended Oil
1 T Parmesan Cheese, granulated
1 small clove Garlic, minced
1 T Shallots, minced
1 T Basil, minced
1 T Dijon Mustard
Combine all ingredients except oil and whisk until well mixed. Slowly drizzle in blended oil while whisking to emulsify. Season to taste with salt and fresh ground pepper.
Salad Ingredients:
3 oz shredded kale
2 oz shredded romaine
1 T fresh grated parmesan
1 oz golden raisins (soaked in simple syrup or rum and orange juice)
2 oz cooked quinoa
1 T sliced toasted almonds
2 oz vinaigrette
In a non reactive bowl combine kale, romaine, raisins, quinoa, and almonds. Season with salt and fresh black pepper. Incorporate dressing and toss. Place onto a cold salad plate and garnish with fresh grated parmesan.
(Optional: Chef Taylor likes to fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.)