Turkey Day is right around the corner, but why stop at just one day? Some of Belle Meade’s best restaurants offer menu items to help spark gratitude all month long – from hearty appetizers to decadent desserts.
Whether dining in or taking home items to serve around your own table, here’s how to enjoy a slice of Thanksgiving around the city this month.
Appetizer
Thanksgiving is not the day for counting calories, so start strong with Sportsman’s Grill’s Jalapeño Poppers. A zesty kickoff to the holiday, the jalapeño peppers are stuffed with cream cheese and served with ranch to tame the spice.
Main
360 Bistro introduced a brand-new item to its dinner menu just in time for Thanksgiving – the 5 Spice Duck Confit. Chef Ben Kassman merges fennel seed, cloves, Szechuan peppercorn, star anise and ground cinnamon with dark brown sugar and kosher salt to create a fall delicacy fit for any Thanksgiving table.
Side
Sides are an important consideration for a Thanksgiving spread, and Belle Meade's iconic Sperry’s has no shortage of enticing options. From the twice-baked potato to the sauteed spinach and lobster mac and cheese, enjoy one (or all) of Sperry’s hearty sides this year.
Dessert
Cap your Thanksgiving tour through Belle Meade with a stop at Elliston Place Soda Shop. While milkshakes and sundaes are aplenty, the diner also serves a variety of pies available whole or by the slice. Enjoy a coconut meringue, chess or pecan pie in-shop, or grab one to serve at your own gathering.
Make your own version of Chef Kassman’s 5 Spice Duck Confit!
5-Spice Cure Ingredients:
1 tbsp fennel seed
1 tbsp cloves
1 tbsp Szechuan peppercorns
3 cloves star anise
1 tsp ground cinnamon
Combine in spice grinder until finely ground, then combine thoroughly with:
¼ cup dark brown sugar
¾ cup kosher salt
Instructions:
Coat duck legs lightly and evenly with cure mix. Set into a perforated pan or rack with another pan below to catch excess moisture. Let the duck sit for at least six hours, preferably overnight.
Place duck legs in a single layer inside a deep baking pan. Fully cover in fat (duck or chicken fat, or canola oil).
Cover with foil and bake at 300 degrees for three and a half hours.
Allow the duck to sit in the fat until it has returned to room temperature.
Enjoy!