Four-Course Thanksgiving Menu at The Stonehouse

This four-course fine dining experience is centered around marrying Santa Barbara’s bounty with seasonal favorites, with hyperlocal dishes accented by fresh-picked herbs and produce from the chef’s organic garden. Guests will enjoy the rustic, romantic setting of the acclaimed Stonehouse Restaurant, set inside a 19th-century citrus packing house, as the backdrop for an unforgettable Thanksgiving holiday.

Conceptualized by Executive Chef Matt Johnson and his culinary team, the menu is available on Thanksgiving Day from 12:00 p.m. – 7:00 p.m. Guests will have their choice of five hearty entrées: Honey Brined Organic Mary’s Turkey, Butter Poached Santa Barbara Spiny Lobster, Slow Braised Colorado Leg of Lamb, Hawaiian Big Eye Tuna, and Prime Center Cut Filet of Beef Tenderloin. Starter, soup, and dessert highlights include Seared Wagyu Striploin Tataki, Sunchoke Soup, and Maple Bourbon Crème Brulé, among others. A vegetarian offering with a Whole Roasted Baby Sugar Pumpkin entrée will be available as well. For reservations, please call 805.565.1720.