A special menu for Thanksgiving at $165 per person
Champagne
Joseph Perrier, Cuvée Royale Brut Champagne, NV
Amuse Bouche
Blini’s with smoked salmon, Petrossian Tsar Impérial™ Ossetra caviar or Maitake mushroom toast, Pedro Ximénez sherry cream (V)
Starters
Spiced butternut squash soup
Toasted pumpkin seeds, Styrian pumpkin seed oil (VG GF)
Maine lobster salad
Muscadet grapes, citrus-curry vinaigrette, lamb's lettuce, crème fraîche (GF)
House made magret duck pâté
With red cabbage, black Périgord truffle, wild elderberry jam and dark rye sourdough toast
Porcini tart
Walnut and caramelized onion jam, frisée and fines herbes salad, port wine mustard (V)
Baby kale and arugula salad
Roasted beets, fresh figs, pickled red onions, Vermont Creamery goat cheese, fig balsamic vinaigrette (V GF)
Mains
Roasted heritage free range black turkey
Braised leg meat, porcini-chestnut stuffing, potato purée, cranberry sauce and gravy
Braised grass fed short rib
Creamy broccoli, carrots agrodolce, crispy shallots (GF)
Heritage uncured bacon wrapped halibut
Savoy cabbage, apple-pecan relish (GF)
Chestnut and farro gnocchi
Wild mushroom-sherry cream, stracciatella (V)
Seared diver scallops
Braised endive with black trumpet mushrooms, cauliflower purée, vincotto (GF)
Desserts
Caramelized pumpkin flan
Chantilly cream, candied pepitas (V GF)
Pear frangipane tart
Ginger ice cream (V)
Cranberry tart
Nilla wafer crust, brown butter and apple ice cream (V)
Selection of house made ice cream and sorbet
(V GF)
A selection of three artisanal cheeses
Fresh fruit, membrillo, honeycomb and sourdough toast (V)
Sides
Potato purée15,00 US$
(GF)
Chestnut and brioche stuffing
Yorkshire pudding
Roasted acorn squash
Moroccan spice, olive oil, sea salt (VG GF)
Steamed broccoli with sweet butter
(V GF)
