Thanksgiving

First Course

Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Petite Greens

NE Style Seafood Chowder, Bacon, Fennel, Shrimp, Clams, Crab, Scallops, Monkfish

Field Green Salad, Belgian Endive, Spiced Walnuts, Poached Pears

Roasted Beets, Blue Cheese, Cranberry Vinaigrette  

Duck Confit & Goat Cheese Agnolotti, Chestnut Cream, Roasted Squash, Pinenuts, Swiss Chard 

Yellowfin Tuna Tartare, Avocado, Mango, Siracha, Sea Urchin, Wasabi Tobiko, Cilantro, Miso Aioli

Chicken Liver Mousse, Grilled Sourdough, Pickled Shallots, Grapes, Mache, Bacon Jam

Butter Poached Main Lobster Vol Au Vent, Puff Pastry, Lobster Cognac Cream, Dill, Ossetra Caviar 
Supplement 35

Second Course

Oven Roasted Free Range Heritage Turkey, Pan Roasted Vegetables, Brioche Stuffing

Cranberry Sauce, Herb Potato Purée, Giblet Gravy

Roasted Leg of Venison, Creamed Spinach, Potato Gratin, Cherry Venison Jus

Grilled Filet Mignon, Wild Mushroom Risotto, Swiss Chard, Caramelized Cippolinis, Bordelaise

Seared Day Boat Scallops, Maple Brussels Sprouts Hash, Apple Smoked Bacon, Parsnip Puree, Red Wine

Pan Roasted Salt Cod Cake, “Stewed” Tomatoes, Haricot Verts, Lobster Mac & Cheese

Local Black Sea Bass, Potato Gnocchi, Roasted Root Vegetables, Whole Grain Mustard Aioli

Third Course

Poached Pear Frangipane Tart, Puff Pastry, Almonds, Caramel, Maple Walnut Ice Cream

Spiced Pumpkin Crème Brûlée, Almond Biscotti

Chocolate Panna Cotta, Espresso Anglaise, Pistachio Ice Cream, Mixed Berries

Warm Apple Crumb, Caramelized Apples, Streusel, Vanilla Ice Cream

Adult Prix Fixe            98
Children Prix Fixe         60

Executive Chef    Carl Messick