The dinner includes an oven-roasted turkey, sage stuffing, green beans, whipped garlic pan gravy and cranberry sauce.
Or if turkey dinners are not your thing, there are these other options.
• Skuna Bay salmon with a maple glaze served with parsnip purée, roasted Brussels sprouts, bacon lardon, pickled apples and sesame seeds.
• Beef short ribs topped with a beef demi glaze and accompanied with polenta, roasted baby carrots and mustard caviar.
• Chile relleno, served with roasted farro, wild mushrooms, parmesan foam, a poached egg and truffle oil.
From executive chefs Ken Irvine and Paulo Mendoza the feasts begins with an amuse bouche, a fig bruschetta topped with chive goat cheese, pickled onions, figs and basil.
To finish on a sweet note there is a choice of desserts: a slice of pumpkin pie topped with whipped mascarpone and vanilla cracker crumbles, a sweet potato sticky bun topped with toasted marshmallow or a salted caramel pecan “bar” made with a short bread crust and served with vanilla ice cream.
The price is $65.95 per person.
For an additional $20, there is a Surf & Turf option with a 7-ounce filet mignon in a bordelaise sauce served with tiger shrimp, garlic mashed potatoes and grilled asparagus.
It is advisable to reserve a table in advance on its website at www.cohnrestaurants.com/sea180, or by calling (619) 631.4949. For group reservations or holiday parties of 20 or more, call (619) 908.3405.
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