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Appetizers
PUMPKIN VELOUTÉ WITH HUCKLEBERRY COULIS Duck Prosciutto, Sage Cream Pumpernickel Croûton, Cinnamon Marshmallow POACHED MAINE LOBSTER SALAD Black Truffle Celery Remoulade, Artichokes Mâche Salad CITRUS CURED HAMACHI Roasted Young Beet Salad Ossetra Caviar-Crème Fraîche, Cardamom Vinaigrette, Chive Oil
Main Courses
DUO OF HEERMANCE FARM RED BOURBON TURKEY Organic Cranberry, Yukon and Yams “Saint Florentin” Potatoes Lemongrass and Leg “Satay”, Savoy Cabbage “Embeurrée” Satsuma Mandarin, Giblet Stuffing and Sage Gravy GRILLED ORA KING SALMON Wild Raisins and Buckwheat, Sunchoke, Crosnes 25 Year Sherry Vinegar, Brown Butter Emulsion FOIE GRAS STUDDED HIGHLAND FARM VENISON Kriek Beer Braised Red Cabbage Fuyu Persimmons, Pommes Dauphine
Desserts
GÂTEAU BASQUE Pumpkin Custard, Cassis Gelée, Vanilla Chantilly ANDOA Dark Chocolate Ganache, Pecan Praliné, Lavazza Espresso CHAI SPICED POACHED PEAR Brown Butter Biscuit, Chai Mousse Yuzu Ice Cream
Vegetarian Thanksgiving
PUMPKIN VELOUTÉ WITH HUCKLEBERRY COULIS Sage Cream, Pumpernickel Croûton, Cinnamon Marshmallow
ROASTED YOUNG BEET SALAD Cardamom Vinaigrette, Horseradish Cream, Chive Oil, Peppercress
BLACK MISSION FIG AND ARUGULA SALAD Fennel, Fig Crisp, Goat Cheese.
BRAISED SAVOY CABBAGE Sweet Potato Purée, Wild Mushroom Organic Cranberry, Satsuma Mandarin
RAVIOLI DE BROUSSE Swiss Chard, Black Trumpet Mushroom, Tomato Confit
FRICASSÉE OF WILD RICE Confit Sunchoke, Roasted Crosnes, Tahoon Cress
GÂTEAU BASQUE Pumpkin Custard, Cassis Gelée Vanilla Chantilly ANDOA Dark Chocolate Ganache, Pecan Praliné Lavazza Espresso
CHAI SPICED POACHED PEAR Brown Butter Biscuit, Chai Mousse Yuzu Ice Cream