The starter was Chestnut Soup and Meslcun with Fennel Salad. The main course was Cornish Game Hens with Potato Dauphinois and Pumpkin Puree. Dessert was a Walnut and Caramel Tart and Pears Poached in Red Wine. (What's that thing in the chestnut soup? Why, Bacon, of course!) No cows were harmed during the preparation of this meal, but a large amount of cream was used. The chef reminded us often that cream wasn't 35% fat but 65% water!
While it may not have been the traditional Thanksgiving meal, we enjoyed the cooking education, meal preparation and the comraderie of our fellow displaced Americans.