Thanksgiving

Thursday Nov 22, 2018

Menu

Sixty Eight /per person

 

Appetizers (Choice of)

 

Fall Greens, baby tomato, roasted artichoke, Idiazabelle, mustard-Champagne vinaigrette

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Butternut Risotto-Chestnuts, Pepitos, Sage-Chile butter

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Heirloom Beet Salad-Baby Tomatoes, Avocado, Yuzu Gelee, Basil

Pomegranate-Saba Reduction

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Oyster Chowder-  Potatoes, Yellow Corn, Smoked Bacon

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Watercress and lola rosa- Caramelized Pears, Fallen Gorgonzola Soufflé

Walnut Vinaigrette

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Herb and citrus cured Salmon- spiced greens, salmon caviar, pine oil, herb essence


Entrées (choice of)

Roast Turkey
root vegetable Stuffing, Sweet Potato puree, Apple-Cranberry
Compote

Thyme-Rosemary Pan Gravy

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Pumpkin Raviolis, Roasted Pumpkin, chestnuts, Sage, pumpkin oil Goat Cheese

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Mediterranean Sea Bass- white bean ragout, wild broccoli

Caper, Brown Butter Sauce

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Glazed Loin Of Pork, Roasted Cipollini Onions, Puree of Red Kabacha Squash,

Calvados Reduction

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Roast Prime Rib-Yukon Gold Potato Puree, Asparagus,

Tarragon-Stone Ground Mustard Jus


Desserts (Choice of)

Pumpkin Cheesecake- Caramel sauce

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Chocolate and Pecan pie with Vanilla Ice Cream

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Sorbet and Mixed Berries

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Blueberry-white chocolate Bread Pudding- Honey-Basil sorbet

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Apple and Pear Financier- Butter Pecan Ice Cream