Thanksgiving Dinner
November 23, 2017


Three Shells
a variety of chilled shellfish
fresh abalone, citrus, soy, lime
Shigoku oysters, cucumber Champagne mignonette
Taylor Bay scallop ceviche, sea bean, tomato, coriander

Wagyu Steak Tartare
hand cut Kobe style beef with quail egg,
Cognac gelée, traditional garnish, toast points

Wild Shrimp
Pacific Blue shrimp, King Crabmeat,
white asparagus spears, citrus Maltaise sauce

East Coast Wellfleet and West Coast Kumamoto oysters,
chilled on the half shell with lemon pepper granita

Foie Gras Duet
classic pressed terrine of La Belle Farms,
parfait with Hudson Valley Farm, cider, walnut and warm brioche

sautéed Maryland and Maine crabcake, uni vinaigrette,
sliced avocado, herb salad and basil aioli

Roasted Rabbit
herb wrapped rabbit loin, 21 layer rabbit bolognese lasagna,
Brooklyn ricotta, rabbit jus

Pear Salad
roasted French pear, butter leaf lettuce,
goat cheese crisp, maple glazed bacon, toasted hazelnuts, fresh cider vinaigrette

Nantucket Bay Scallops
raw “Crudo” with fresh pomegranate, finger lime and coriander vinaigrette

handmade ricotta gnocchi,
Button squash, cipollini onions, salsify purée, crispy guanciale,
fresh Black trffles shaved tableside

Main Course

Roasted Amish Natural Turkey
traditional trimmings for the table,
two savory stuffings, two classic gravies


Colorado rack of lamb, braised lamb and Swiss chard cannelloni,
Sicilian pistachio and arugula pesto, whipped ricotta


Niman Ranch Strip Steak
char-grilled 16 ounce,
red wine mushroom marmalade


pan-roasted Fallow venison loin, chestnut spaetzle,
roasted root vegetable batons, wild huckleberry verjus


Black Sea Bass
sautéed with lobster brown butter,
grilled artichoke ravioli and fresh artichoke


North Atlantic Halibut, green peppercorn au poivre sauce,
Maitake mushroom, garden pea and pickled baby onion


Nova Scotia lobster, butter poached with sweet and sour
butternut squash risotto, Trumpet Royal mushrooms,
New Zealand spinach leaves


Mushroom Wellington
vegetarian roasted mushroom, truffled mushroom duxelles,
crisp puff pastry, vegetarian bordelaise

Caviar Service
Caspian Sea Golden Osetra (Germany) $ 180.00 per ounce
Royal White ‘Transmontanus’ Sturgeon (California) $ 95.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes

Dessert Trio

fresh roasted Sugar Pumpkin pie, candied pumpkin pepitas
classic chocolate Marquise Brooklyn Bridge, meringue crisps,
whipped cream cranberry and apple cider sorbets,
Autumn spiced genoise
Handmade chocolates and confections

Fixed Price $ 165.00