GIVING THANKS: SEQUOIA COMPANY OF RESTAURANTS SHOWCASES FESTIVE
THANKSGIVING MENUS AT FOUR VANCOUVER HOTSPOTS
Seasons in the Park, The Sandbar, Cardero’s and Teahouse
in Stanley Park Feature Seasonal Feasts Oct. 12th & 13th
The Sequoia Company of Restaurants is marking the October long weekend by featuring festive Thanksgiving feasts at its beloved local hotspots The Teahouse in Stanley Park, Cardero’s, Seasons in the Park and The Sandbar on Sunday, October 12th and Monday, October 13th starting at 4 p.m.
At Seasons in the Park, guests can gather around the table and enjoy à-la-carte features and a special menu of festive fare that includes Butternut Squash Soup (crème fraîche, thyme), a Harvest Salad (baby kale, roasted beets, crumbled feta, maple glazed yams, dried cranberries, sherry vinaigrette), Oven Roasted Turkey (hand carved white and dark meat, garlic mashed potatoes, cranberry herb stuffing, Brussels sprouts, honey glazed carrots, cranberry sauce, pan jus) as well as Pumpkin Crème Brûlée with candied pecans.
The Thanksgiving-themed menu at the Teahouse in Stanley Park includes the above dishes as well as Traditional Turkey (hand carved white and dark meat, mashed potatoes, traditional stuffing, Brussels sprouts, maple glazed yams, cranberry sauce, gravy) as a Main and a Dessert feature of Pumpkin Cheesecake.
Pristine views of the Vancouver waterfront and North Shore mountains will be paired with traditional favourites at Cardero’s for the Long Weekend, where guests can enjoy Butternut Squash Soup with pumpkin seed pesto, a Wedge Salad (crisp iceberg, crumbled blue cheese, blue cheese dressing, crispy prosciutto, grape tomatoes, chives), Oven Roasted Turkey (roasted light and dark meat, buttery mashed potatoes, herb stuffing, autumn vegetables, turkey gravy, traditional cranberry orange sauce) and Pumpkin Cheesecake with Chantilly cream and caramel sauce.
Festive flair and fantastic views of False Creek will be served up at Granville Island’s The Sandbar, along with a seasonal menu that includes Mushroom Soup with truffles and a Fall Salad (mixed lettuce, feta, pickled candy cane beets, dried cranberries, pumpkin seeds, harvest dressing), Oven Roasted Turkey (hand-carved white and dark meat, gravy, garlic mashed potatoes, traditional stuffing, roasted Brussels sprouts, honey glazed carrots) and Pumpkin Cheesecake with Chantilly Cream & Caramel Sauce for dessert.
The regular nightly à-la-carte options at all four restaurants will also be available during both nights, as well as drink features that include a Cranberry Mule (Absolut, cranberry juice, ginger beer) and wine pairings that showcase some of BC’s best varietals in Free Form Riesling (6oz, $13.75, 9oz, $20.50, bottle $55) and Mission Hill Reserve Pinot Noir (6oz, $20.50, 9oz, $30.50, bottle $82).
Reservations for Thanksgiving Long Weekend services at all four Sequoia Company of Restaurants dining establishments can be made online at vancouverdine.com.