Thanksgiving TO GO is back at Malibu and Vine

Nov. 5, 2012 - PRLog -- MENU

Butternut Squash Bisque, Fall Spices, Toasted Pumpkin Seeds,

         Vom Fass Styrian Pumpkin Seed Oil

Spinach Salad with Goat Cheese, Candied Pecans, Sun Dried Cranberries, Maple Bourbon Vinaigrette

Diestel Farms Organic Turkey Breast (cooked and sliced)

Turkey Dark Meat, Confit

Savory Apple Stuffing

Sage Giblet Gravy

Orange Zest Cranberries

Potato Puree

Fall Vegetable Medley with Green Beans, Almonds, Acorn Squash and Cinnamon Glazed Yams

Pumpkin Cheesecake

Pecan Pie

$24 per person in increments of 4

Place order by Nov. 17th

Pick up Nov. 21st at Malibu and Vine between 12n-6p.

818 889-6680

ABOUT:

Located at the renowned and public Malibu Golf Club, Malibu and Vine Bar & Grille is a hand crafted beer and wine bar with random acts of cooking featuring the culinary designs from Chef Matthew Zubrod.  

Chef Matthew Zubrod brings 20 years of culinary and hotel management experience from various Mobil and Five-Star properties throughout the United States and Paris.  Prior to joining Malibu and Vine, he was the chef/partner at Monettes on the Big Island in Hawaii.  He also opened DishAspen in Colorado where he was featured in various publications including Wine Spectator, Esquire and USA Today.  In addition, Chef Matt was twice recognized as one of America’s Best Hotel Chefs by the James Beard Foundation during his 12 years with Ritz Carlton.  This is one of the highest honors among food professionals.