"Prepared by executive chef Vikram Sunderam, guests can enjoy the flavorful Brussels sprout dosa with rice lentil crepe and spicy tomato chutney; turkey chettinad with turkey drumstick, fennel, stone flower and roasted coconut with green bean kurma with curry leaves and lemon cashew nut rice. For a sweet ending, finish with pecan coconut jaggery pie with cranberry sauce. The complete a la carte menu is also available on Thanksgiving Day, but the three-course prix fixe spread costs $60 per person. Rasika Penn Quarter will be open for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 5 p.m. to 10 p.m." - Vinciane Ngomsi