Thanksgiving

First Course

Pumpkin Bisque, Duck Confit, Maple Creme

Port Wine Poached Pear Salad. Maytag Bleu Cheese, Candied Walnuts, Champagne Vinaigrette

Steak Tartare, Crispy Potato, Garlic Aioli, Caviar

Paccheri Pasta, Lamb Bolognese, Mint-Black Pepper Ricotta

Baby Romaine Caesar Salad, Parmesan, Tourn Croutons, Garlic Dressing

Second Course

Organic Turkey, White-Dark Meat, Stuffing, Candied Sweet Potatoes
Green Beans, Mashed Potatoes, Turkey Gravy

Red Wine Braised Short Ribs, English Peas, Baby Carrots, Mashed Potatoes

Grilled Venison, Maple Glazed Sweet Potatoes, Caramelized Brussels Sprouts, Port Wine Sauce

Butternut Squash Risotto, Butternut Squash Agrodolce, Brussels Sprout Leaves, EVOO

Grilled Hanging Tenderloin, Porcini Mushroom Tortellini, English Peas, Red Wine Sauce

Pan Roasted Salmon, Braised Lentils, Shaved Fennel Salad, Lemon Burre Blanc

Third Course

Pumpkin Pie, Brown Sugar Whipped Cream, Anglaise

Apple Cobbler, Whiskey Caramel, Whipped Cream

Crème Brûlée, Raspberries, Shortbread Cookies

Adult Prix Fixe| 95 Children Prix Fixe |55
(Beverages, Tax and Gratuity Not Included)

Executive Chef Keith Mitchell