Thanksgiving at San Ysidro Ranch

Set inside a 19th century citrus packing house on the grounds of the storied San Ysidro Ranch, the Stonehouse Restaurant exudes the rustic romance of its historic setting. This Thanksgiving, Executive Chef Matt Johnson and his team will be serving up a four-course fine dining experience full of seasonal favorites accented by fresh-picked herbs and produce from the chef’s organic garden.

Standout dishes include House Smoked Mount Cook King Salmon with trout roe, crispy Yukon Gold boxty, and a petite herb and purple radish salad; Roasted Chestnut & Porcini Mushroom Soup with Pink Lady apples, chestnuts, brioche and Bellwether Farms crème fraiche; Honey Brined Organic Mary’s Turkey with traditional trimmings; and Pan Seared Maine Diver Scallops with celery root, pancetta, peewee potatoes, pea shoots and Manila clam ‘chowder.’ Dessert highlights include items such as Traditional Pumpkin Pie with brown sugar Chantilly and orange rum raisins and Cutler’s Apple Bread Pudding with candied cranberries and kumquats with toasted cinnamon ice cream.   

Cost: 4-course, $185 per person; 4-course with wine flight, $295. Bookings available from 11am – 7pm. For more information or to book, call (805) 565-1720 or visit www.sanysidroranch.com