Executive Chef José Esparza has created an à la carte Thanksgiving menu featuring seasonal American cuisine to be enjoyed in the open-beamed, Tuscan-inspired dining room. To start this festive meal, options include a 4X Golden Bear Charcuterie Plate or Calamari Fries with spicy marinara and other choices. Soup and Salad offerings include Butternut Squash Bisque with roasted pepitas and crème fraîche and Arugula Salad composed of pear, pomegranate seeds, toasted almonds, blue cheese, balsamic reduction and estate olive oil. A wide selection of Entrees (many gluten-free) lists Skuna Bay Miso Salmon with Nori rice, edamame, baby bok choy, soy caramel, scallions and sesame seeds; Slow Roasted Turkey Breast accompanied by whipped potatoes, herb stuffing, yams, cranberry sauce and turkey gravy; and Braised Short Ribs with white cheddar polenta, roasted root vegetables and natural jus. Traditional Pumpkin Pie, New York Cheesecake, Baked Apple Crostata and South Coast Riesling Bread Pudding are on the Dessert menu. Reservations are required at OpenTable or by calling (951) 719-8356.