Thanksgiving Day Menu
Appetizer
- † Butternut Squash Velouté apple compote, lemongrass, ginger
- † Caesar Salad Parmesan dressing, brioche crostini, romaine hearts
- † Beet Salad goat cheese, quince, endive, caramelized pecans
- *Tuna Tartare truffle-nut vinaigrette, shaved celery, watermelon radish
- Braised Oxtail quince confit, polenta, Syrah sauce
- Lobster Bisque butter poached lobster, fennel, brioche bun
- Shrimp & Crab Cake citrus beurre blanc, lychee-mango salad
Main Courses
- † Chestnut Ravioli parsley root, celery leaves, chestnut émulsion
- † Vegetarian Trio wild mushroom tart, roasted winter roots & sweet potato purée, spiced glazed eggplant
- *Lightly Smoked Salmon Savoy cabbage, roasted baby carrots, shoestring potatoes, béarnaise sauce
- Maple Lawn Farm's Turkey Breast mushroom stuffing, sweet potato,butternut squash, parsnip, cranberry marmalade, gravy
- *Filet Mignon mashed potato, sautéed winter roots, truffled beef sauce (supp. $10)
Desserts
- Apple Pie caramelized butter crust, vanilla ice cream, cinnamon
- Chocolate Pecan Bar dark chocolate mousse, malted milk ice cream, toasted brioche
- Pistachio Parfait poached quince, oatmeal crisp, dried fruit compote
- Sweet Potato Beignets cocoa nibs, caramelized pears, Caramelia sorbet
† - Vegetarian Selection
Three-Course Prix Fixe - Sixty-Five Dollars
Three-Course Vegetarian Prix Fixe - Forty-Eight Dollars
Children's Menu - Twenty-Five Dollars
Executive Chef: Bertrand Chemel | Chef de Cuisine: Kyoo Eom | Pastry Chef: Caitlin Dysart
a gratuity of 20% will be added to all bills
* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.