THANKSGIVING

THURSDAY, NOVEMBER 23, 2017


Three Course Prix Fixe | 89.
Please be advised that this menu is subject to change.


APPETIZERS

ITALIAN CHICORY SALAD
Raisins, Pine Nuts, Citron Vinaigrette

SPICED BUTTERNUT SQUASH SOUP
Crème Fraîche, Pomegranate, Pumpkin Seeds

FIRE ROASTED WILD MUSHROOM SALAD
Slow-Poached Hen Egg, Croûton

OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar

GUINEA HEN PÂTÉ EN CROÛTE
Foie Gras, Chestnuts, Apple

WHITE ALBA TRUFFLES
House-Made Gnocchi, Fresh Spaghetti, or Scrambled Eggs
$30 for 3 grams -or- $50 for 5 grams Supplement 


MAIN COURSES

Served with Thanksgiving Stuffing & Cranberry Sauce.

HOUSEMADE PUMPKIN RAVIOLI
Brown Butter, Sage, Amaretti Crumble

SEARED MEDITERRANEAN SEA BASS
Confit Fennel, Mission Figs, Toasted Almonds

DOVER SOLE “MEUNIÈRE”
Sauce Amandine
supplement MP.

HAND-CARVED TRADITIONAL TURKEY
Root Vegetable Gratin, Brussel Sprouts, Cranberry Jus

BRAISED LAMB “CLEOPATRA”
Poached Apricot, Almonds, Sweet Potato


SIDE DISHES 12. each

FIRE ROASTED BRUSSELS SPROUTS
Za’atar Tahini

ORGANIC FARROTTO
Wild Mushrooms

CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallot


DESSERTS

GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet

APPLE GALETTE BRETON
Whipped Crème Fraîche, Ginger, Armagnac Gelato

SPICED PUMPKIN MILLE FEUILLE
Mascarpone Mousse, Walnuts, Pomegranate Sorbet

WARM DARK CHOCOLATE FONDANT
Cardamom Caramel, Pecan Croustillant, Yogurt Gelato

HOUSEMADE CRÈMES GLACÉES
CHOICE OF THREE
Espresso Gelato | Fior di Latte Gelato | Armagnac Gelato
Grapefruit Sorbet | Cocoa Sorbet | Yogurt Sorbet