Thanksgiving Menu

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View the entire table of contents
for the Nov. 30, 2001 issue

See Also
Divine Dining, In Providence
Beyond Lox
Turkey, trimmings and Wine
Benchmark Vintage
Thanksgiving in the Berkshires
Dining out on Thanksgiving
Who Really Controls the Vineyards of FRANCE?
Washington Bets Big on Syrah
Feedback: Opinions and Trends in Wine

The Wheatleigh's holiday menu deftly balances innovation and tradition

Laura Stanley
Issue: November 30, 2001

There's a lot of work involved with this menu, but fear not. Read through these recipes carefully, and you'll discover that much of this food can be made days and even weeks in advance of Thanksgiving Day, leaving you to focus your full attention on your turkey, your gravy and your guests.