Chef Stephen Collins defines his Northern Italian-influenced at Sorrisi at Seminole Casino Coconut Creek as “Old World Tradition with a Modernized Flair.’’
That tradition and flair will be on display on Nov. 23 in Coconut Creek, Fla., as Collins presents his Thanksgiving Day menu that will feature the suspects, including white and dark meat turkey served with garlic whipped potatoes, haricot verts, housemade italian fennel stuffing, cranberry sauce and turkey gravy.
“Traditional but with a little bit of an Italian flair,’’ Collins said. “We do our own in-house Italian sausage and incorporate that into the stuffing mix.’’
The Turkey Day menu also features Collins’ Harvest Moon Mista Salad with pumpkin-spiced butternut squash, dried cranberries, grilled chicken, mixed greens and candied walnuts tossed in pancetta maple vinaigrette.
Collins last year created the menu for a VIP lunch and it proved so popular he decided to bring it back for Thanksgiving.
The menu, available from 3 p.m. to 10 pm, finishes with a choice of desserts – Pumpkin Cheesecake and Warm Chocolate Croissant Bread Pudding and is available a la carte or at a Prix Fixe price of $50 per person.
The Thanksgiving menu gives guests a glimpse into Sorrisi’s overall menu that features an outstanding Veal Chop Milanese, Braised Short Rib and Fruite de Mar (half lobster tail, gulf scallops, gulf shrimp, middle neck clams, PEI mussels, clam).
For steak lovers, the Steak Sorrisi – a 24-ounce, herb-infused Porterhouse – is a must-have.
“We make own family recipes,’’ said Collins, whose passion for cooking comes from his mother and grandmother in Virginia’s Chesapeake Bay.
Collins learned at a young age to trap, fish, clam, set crab pots, and hunt duck and deer. His mother and grandmother would pluck, shuck, and clean the game and seafood he brought home.
“My mother and grandmother did amazing things with food,” Collins said.
In addition to the Thanksgiving menu, Collins is planning a Christmas Eve, eight-course, Feast of the Seven Fishes dinner, and is working on creating Southern Italian dishes he hopes to put on the menu early next year.
“With the growth of people coming through the doors (of Seminole Casino Coconut Creek) we’re going to take our time and set the tone for next year and make sure things continue to be done really well,’’ Collins said.