Event Category: Food & Drink
A fabulous Thanksgiving feast at Casa Papaya
Thursday, November 26, 2020
Seating’s at 1 pm and 5 pm
For the first time ever Lee and Richard at Casa Papaya San Miguel are presenting a traditional American Thanksgiving Dinner, on Thursday November 26th. Actually we will do 2 Thanksgiving dinners, one starting at 1PM and one starting at 5PM. As usual our multi course menu includes a glass of Sparkling Wine, and we encourage you to bring wine or beer to have with your dinner. Seating will be outside on our patio and we will observe all of the Covid safety rules. The cost for all food and glass of Sparkling Wine is 1000 pesos per person. Please call or email as soon as possible, specifying the number of people in your party and whether you would like to come to the 1PM or the 5PM dinner. We’re excited to spend this holiday with you, and we hope that everyone will have many things to be thankful for!
Glass of Sparkling wine
Butternut Squash Soup with Ginger and toasted Pepitas
Salad of many greens with pears, blue cheese and hazelnuts
House made breads and Rolls
Roasted Turkey breast and Turkey roulade
with Chestnut stuffing and Port gravy
Puree of sweet potatoes with orange and pecans
Creamy brussels sprouts and pearl onions
pumpkin cheesecake, apple crisp and chocolate pecan pie
Lee Duberman and Richard Fink invite you to the (most likely) last chapter in their story of food, drink and family! Lee and Richard moved to San Miguel with their son Noah and their dog Bailey after 30 years in Vermont. They met while teaching and bartending at the New England Culinary Institute, and within a few years had created four restaurants and two wonderful sons together. Their most well known restaurant, Ariel’s in Brookfield, Vermont, provided 21 years of fine farm-to-table dining to Central Vermont, and their reputation spread much further. They fell in love with San Miguel their first time here in 2001, and for many years they have been plotting their move. Finally, they are here to stay. Casa Papaya is Lee and Richard’s San Miguel home. It is an experiment in hospitality, encompassing three B&B guest rooms, Chef’s dinners open to the public, a wood-fired oven on the roof, providing hand-crafted pizzas on Sunday afternoons, market tours, cooking classes and small-event catering.