Thanksgiving at San Ysidro Ranch

This Thanksgiving, the Stonehouse Restaurant will be offering four-course prix-fixe menu with seasonal favorites and local ingredients, including herbs picked from the onsite chef’s garden.

Located in a 19th-century citrus packing house on the storied grounds of San Ysidro Ranch, Stonehouse is helmed by Executive Chef Matt Johnson and touted with a Michelin Plate for exceptional service and dining experience.

Guests can choose from a variety of mouth-watering standouts including curried honeynut squash soup with crispy duck confit, candied pecans and micro cilantro; honey brined organic Mary’s turkey with traditional trimmings; butter poached local spiny lobster with house-made gnocchi, pancetta, king oyster mushrooms, asparagus and cognac lobster nage; and Chilean sea bass with saffron braised yukon gold potatoes, shaved fennel, manila clams, Spanish olives, capers and sauce Veracruz. Dessert options include traditional pumpkin pie with Tahitian vanilla bean Chantilly, roasted pepitas and a spiced ginger snap; pear sticky toffee pudding with Frog Hollow Farm pears and fromage blanc gelato; and bourbon pecan & chocolate torte with camellia spiced mousse, honey roasted black mission figs and sea salt ice cream.

Cost: four-course prix-fixe, $195 per person; additional $110 wine pairing option by Advanced Sommelier Tristan Pitre. Bookings are available from 12:00 pm – 7:00 pm. For more information or to book visit  https://www.stonehouserestaurant.com/.