THANKSGIVING MENU

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NOVEMBER 23RD 2PM-8PM
$62 PER PERSON

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ON ARRIVAL

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CRANBERRY FOCCIA
rosemary, smoked sea salt butter


1ST COURSE (choose one)

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TURKEY FRENCH ONION SOUP

gruyere


BUTTERNUT SQUASH SOUP
cream fraiche, candy cup mushroom

2ND COURSE (choose one)

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TURKEY CONFIT & CHARRED FRISEE SALAD
blue cheese, walnuts, aged sherry vinegar


SALT BAKED HEIRLOOM BEETS

local goat cheese “cheesecake”cranberry vinaigrette,

mache salad, marcona almond


3RD COURSE (choose one)

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TURKEY DINNER

stuffing, gravy, green beans, mashed potatoes,

cranberry sauce


SMOKED SALMON SALAD

amish egg, red onion, tomato, romaine, croutons,

buttermilk-dill


STEAK AU POIVE

hanger steak, green beans, pepper corn sauce,

scallop potato

(VEGETARIAN OPTIONS AVAILABLE ON REQUEST)


4TH COURSE (choose one)

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PUMPKIN PIE
whipped cream, candied pecans


WARM CHOCOLATE SOUFFLE CAKE
mint ice cream


APPLE SUNDAE

caramel & rasin sauce, butter pecan ice cream

Presented by Executive Chef Patrik Landberg,
Chef De Cuisine Max Kofoed,
and Sous Chef Nick Warfield