Thanksgiving Menu

FIRST COURSE

Puree of Lentil Soup
Bacon, Drop Biscuit Croutons

Gem Lettuce and Arugula Salad: Gaeta Olive, Pignoli,
Sun-Dried Tomato, Ricotta Salata, Dijon Vinaigrette

 Jumbo Lump Crab Salad Napoleon: Mango-Serrano Pepper Relish, Crispy Wonton, Pickled Ginger Emulsion

Salt Roasted Local Beets: Pistachio Cous Cous,
Goat Cheese, Watercress, Pomegranate Yogurt Dressing

Half Shell Fishers Island Oysters:
Green Apple and Vodka Mignonette | $5 supplement

Black Truffle Ricotta Gnocchi:
Hen-of-the-Wood Mushrooms, Leeks, Pine Nuts, Sage

 House Smoked Salmon: Truffled Egg Salad,
Cornichons, Pumpernickel, Mustard Oil

 Guinea Hen and Foie Gras Terrine: Port Poached Pear, Quinoa Nut Granola, Buttermilk Truffle Emulsion

MAIN COURSE

Free Range Organic Turkey
Mushroom Pecan Stuffing, Lemon Glazed Baby Carrots and Haricot Vert, Cranberry Compote, Brown Butter Gravy

 Cacio e Pepe: Fresh Cut Spaghetti, Pecorino Romano,
Black Pepper

Blackenend Line Caught Tuna: Butternut Squash,
Nori, 25 Year Balsamic Vinegar

Steamed Halibut: Manila Clams, Sea Beans,
Lobster Phờ

Rosemary Braised Lamb Shank
Barley Risotto, Shaved Squash, Feta

7oz Center Cut Beef Tenderloin:
Brussels Sprouts Caponata, Whipped Potatoes,
Red Wine Veal Jus | $10 supplement

DESSERT

Pumpkin Flan
Candied Pepitas, Spiced Biscotti

 Classic Crème Brûlée

Whipped Mascarpone Cheesecake

 Trio of Sorbet: Cranberry Ginger, Spiced Apple,
Pomegranate-Lime

Sticky Toffee Pudding
Butterscotch Espuma, Spiked Eggnog Ice Cream

 Three Cheese Board Walnut and Date Bread,
Garnishes| $5 supplement

$56 | 3 courses + Tax and Gratuity