For Immediate Release Contact: Heather Freeman 800-987-9806 www.heatherfreeman.com 1789 Restaurant Presents a Thanksgiving Dinner with All The Trimmings and 800 Pounds of Turkey Washington, D.C., (September 1, 2005) - Chef Ris Lacoste at historic 1789 Restaurant in Georgetown is planning a menu fresh from the farmer's markets for Thanksgiving. 1789's General Manager William Watts also will work his artistic magic, enhancing the elegant restaurant with a Thanksgiving bounty displaying locally grown pumpkins, gourds and seasonal flowers. Cranberry breads and relish trays adorn the tables and freshly baked pumpkin and pecan pies will finish the meal. Thanksgiving dinner will be served from 12 Noon to 9 p.m. and Chef Lacoste anticipates serving 600 guests approximately 800 pounds of turkey. "When I am cooking Thanksgiving for 600 people, I prefer to roast the turkey breasts on the bone to keep them moist and flavorful and de-bone and roll the thighs as a time and space-saving measure. I utilize the legs and carcasses for stocks and gravy as I usually make 30 gallons of soup and 20 gallons of gravy for this holiday feast, " say Chef Lacoste. The most popular choice on Thanksgiving day is Lacoste's $45 fixed price, three-course menu, with choice of soup or salad, turkey with all the trimmings, and a pie sampler accompanied with coffee or tea. A festive a la carte menu is also available. Two weeks before Thanksgiving, Pastry Chef Zoe Trillium Behrens bakes the bread needed to create the 40 gallons of bread stuffing. She also artfully creates all the pastry, fresh bread and seasonal desserts for the restaurant in the sun-filled pastry shop overlooking Prospect Street. 1789 Restaurant, located at 1226 36th Street, NW will offer its exceptional Thanksgiving dinner on Thursday, November 24, 2005 with complimentary valet parking. For reservations please call 202-965-1789. A sample holiday menu follows:   CHEF RIS LACOSTE'S THANKSGIVING HOLIDAY MENU   First course Minnesota wild rice and duck soup with toasted almonds 8. Lobster Tart on puff pastry with mushrooms, leeks, and tarragon 13. Salmon cocktail marinated salmon, American sturgeon caviar, cucumber and crème fraîche potatoes with dill crackers 13. Oyster and Champagne stew with celery, ham and walnuts 13. Hudson Valley foie gras with red flame grapes, Muscat, raisin-walnut brioche, and Seckel pears 18. Pumpkin ravioli in sage brown butter with onions, walnuts, dried cranberries, fresh ricotta, wild mushrooms, and sherry 11. Salad course Classic Caesar hearts of romaine with Parmigiano-Reggiano, chopped egg, anchovies, and garlic croutons 8. Field Greens with mustard tarragon vinaigrette and shallot crisps 8. Endive Salad with Maytag blue cheese, apples, walnuts, and port vinaigrette 9. Main course Roast turkey with sausage stuffing, mashed potatoes, butternut squash, cranberry sauce, green beans, turnips, parsnips, roasted onions and gravy 30. Grilled Beef Tenderloin on raclette mashed potatoes with caramelized onions, bacon, and Cabernet sauce 34. Rack of Lamb with creamy feta potatoes, garlic spinach, and rosemary-Shiraz sauce 38. Sea Scallops acorn squash and shiitakes with buttered noodles, Parma prosciutto, and sage 26. Icelandic Salmon on Champagne risotto with green cabbage, Parma prosciutto, fontina, and truffle oil 25. All fish and meats may be simply prepared with potatoes and a vegetable medley.   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   TRADITIONAL THANKSGIVING DINNER Minnesota wild rice and duck soup ~or~ Field greens ~~~ Roast turkey ~~~ Pie sampler a sliver each of pumpkin and pecan pies ~~~ Coffee or tea 45.