THANKSGIVING MENU

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

Sautéed Spinach

Haricot Vert with Dried Fruit

Whipped Potatoes

Almond Cauliflower Puree

Sweet Potatoes Fries

Asparagus with Pine Nuts

Baked Macaroni and Aged Gouda