Thanksgiving Menu

FIRST COURSE

5 Onion Soup
Gruyère Crouton

Theresa’s Organic Mixed Greens: Spiced Walnuts,
Pomegranate, Apple Cider Vinaigrette

Asian Pear “Wedge” Salad: Bacon, Oasis Farms
Blue Cheese, Dried Cranberries, Buttermilk Dressing

Venison and Black Truffle Terrine: Sweet and
Sour Red Cabbage, Pine Nut Butter, Rye Crackers

Half Shell Fishers Island Oysters
Red Wine Mignonette Granita | $5 supplement

Black Truffle Ricotta Gnocchi: Broccoli Pistachio
Pesto, Parmigiano-Reggiano

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

Moroccan-Spiced Octopus: Preserved Lemon,
White Beans, Chermoula, Flatbread

MAIN COURSE

Free Range Organic Turkey
Bacon Sourdough Stuffing, Cider Glazed Rutabega and Haricot Vert,
Cranberry Compote, Rosemary Braised Turkey Gravy

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

Day Boat Scallops: Almonds, Sweet Potato,
Green Peppercorn Vinaigrette

Black Sea Bass: Cracker Crust, Braised Savoy
Cabbage, Pickled Beet Vinaigrette

Tandoori Spiced Lamb Shank: Root Vegetable
Ratatouille, Chickpea Fritters, Minted Yogurt

9 oz. Grass Fed NY Strip Steak:
Pumpkin Caponata, Roasted Garlic Butter | $8 supplement

DESSERT

Pumpkin Tart: Gingerbread Chestnut Crust,
Maple Crème Fraîche 

Classic Crème Brûlée

Chocolate Molten Cake

Trio of Sorbet: Pear, Almond, Rosemary-Citrus

Sticky Toffee Pudding

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

 

$56 | 3 courses + Tax and Gratuity