Thanksgiving 2009

Mixed Greens and Endive Salad   Sun Dried Tomatoes, Roasted Garlic Grissini, Champagne Vinaigrette

Roasted Beet Carpaccio Valley Shepherd Sheep’s Cheese, Local Apple, Toasted Walnuts, Mustard Crème Fraîche

Porcini Dusted Taylor Bay Sea Scallops  Crispy Leeks, Vanilla Saffron Sabayon $5.00 supplement

Pumpkin Gnocchi  Parsnips, Leeks, Sherry-Sage Butter Sauce

Maine Oysters on the Half Shell   Kaffir Lime Vodka Mignonette  $5.00 supplement.

Cider Braised Monkfish   Ragout of Littleneck Clams, Leeks, Potato, Bacon and Savoy Cabbage

Spice Crusted Venison Medallions   Ragout of Wild Mushrooms, Apples and Pearl Onions, Mustard Red Wine Jus  $10.00 supplement.

Olive Crusted Arctic Char   Charred Leeks, Pomegranate Vinaigrette

Grilled Beef Tenderloin   Celeriac Gratin, Parsley Puree, Cabernet Reduction, Crispy Potato   $12.00 supplement

Open Face Sage Ravioli  Escarole, White Beans, Shaved Locatelli, Squash Coulis

Braised Lamb Shank  Brussels Sprouts, Pancetta, Orecchiette, Mustard Braising Jus, Red Pepper Confit

Classic Crème Brûlée

Apple Strudel   Apple Cider Caramel, Brown Butter Ice Cream

Molten Valrhona Chocolate Cake   Frozen Vanilla Soufflé, Dried Cherry-Red Wine Reduction

Lime Semifreddo  Coconut Chiffon Cake, White Chocolate Foam Mousse

Assorted Cheeses   Fruit, Walnut Date Bread  $5.00 supplement

$49

Sautéed Spinach,  Haricot Vert with Dried Fruit,  Whipped Potatoes,  Almond Cauliflower Puree,  Sweet Potatoes Fries,  Asparagus with Pine Nuts,  Baked Macaroni and Aged Gouda   7.50 each

Thanksgiving Children’s Menu

First Course Selections

Salad of Mixed Greens Balsamic Vinaigrette

F&P Chicken Noodle Soup

Cheese and Crackers with Grapes

Main Course Selections

Chef Bruce’s Macaroni & Cheese

Roasted Turkey
Mashed Potatoes, Stuffing, Gravy and Green Beans

Grilled Beef
Mashed Potatoes and Green Beans

Dessert Selections

Vanilla or Chocolate Ice Cream

Berry Sorbet with Chocolate Sauce

Warm Oozy Chocolate Cake

$ 19
(Plus tax and gratuity)