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THANKSGIVING MENU



WELCOMING GLASS OF CHAMPAGNE



First Course


Chestnut Soup

 Roasted Chestnuts, Cream, Candied Pancetta Wafer.


Fall Festival Salad

Belgian Endive, Beets, Pear, Micro Greens, Walnuts,

Balsamic Reduction.


Oysters Rockefeller

Blue Point Oysters on the Half Shell Layered with a Sauté of Spinach, 

Parmesan, and a Drizzle of Hollandaise




Second Course


Roasted Turkey

Oven Roasted Whole Bird with Savory Herbs Stuffing,

 Sweet Potato with Caramel drizzle, Roasted Brussel Sprouts, 

Toasted Almond Green Beans, Creamy Mashed Potatoes,

 Cranberry Relish, Giblet Gravy


New Mexico Bison Short Rib

Braised Short Rib, Parmesan Polenta Cakes, Green Beans,

 Red Wine Reduction


Barded Pork Loin

Cardamon and Sweet Spice Glazed Bacon Wrapped Pork Loin,

 Roasted Balsamic Brussel Sprouts with Walnuts and Grapes, 

Baked Gravy Stuffed Mashed Potatoes Pyramid


Rack of lamb

Roasted Turnip and Pear with Rosemary, Pommes Dauphine


Seafood Vol au Vent

Puff Pastry Filled with Scallops, Shrimp, Fish, 

Sweet Peas and Carrots in a Creamy Sauce,

Rice


Vegetables and Parmesan Soufflé

 Fluffy Savory Custard Based Baked French Classic 



Desert

Bourbon Pecan Tart

Creamy Pumpkin Cheesecake

Créme Brulée

Chocolate Mousse

Hazelnut and Meringue Cake



Prix fixe $68