Thanksgiving Menu


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


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


Pumpkin Flan
Candied Pepitas, Spiced Biscotti

 Classic Crème Brûlée

Whipped Mascarpone Cheesecake

 Trio of Sorbet: Cranberry Ginger, Spiced Apple,

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