Thanksgiving Menu

 

First Course 

Pumpkin Bisque, “Lobster Melt” Tarragon Oil 

Mixed Green Salad, Maytag Blue Cheese, Dried Fruit, Candied Pecans, White Balsamic-Honey Vinaigrette 

Sashimi Tacos, Bigeye Tuna, Mango, Pickled Fresno Chili, “Spicy Tuna Sauce,” Wasabi Caviar, Eel Sauce 

Shaved Brussels Sprout and Baby Kale Caesar, Shaved Parmesan Cheese, Crostini, Eggless Caesar Dressing 

 Second Course 

Grilled Filet Mignon, Aligot Potatoes, Carrot Pearls, Red Wine Sauce 

Lobster Ravioli, Roasted Forest Mushrooms, Shaved Truffle

Pan Roasted Halibut, Butternut Squash Risotto, Winter Squash Agrodolce, Brussels Sprout Leaves 

Roasted Turkey, Dark and White Meat, Mashed Potatoes, Sweet Potatoes, Stuffing, Green Beans, Turkey Gravy, Cranberry Chutney

 Third Course 

Pumpkin Pie, Brown Sugar Whipped Cream 

Eggnog Bread Pudding 

Pear Tart, Cranberry Sorbet 

Crème Brûlée

 

  Adult Prix Fixe               95

Children Prix Fixe           50

 

  Executive Chef     Keith Mitchell

(Does Not Include Tax, Beverage or Gratuity)