Thanksgiving Menu

1st Course

Pistachio Crusted Coach Farms Goats Cheese
Frisee, Bartlett Beets, Grapes, pumpkin seed oil

Puree of Roasted Chestnut Soup
Cinnamon Crème Fraiche
Savory Profiterole

Grilled Pesto Shrimp
Smoked Tomato Risotto Cake
Pepper Coulis

2nd Course

Sautéed Nantucket Bay Scallops
Sweet Potato, Corn and Goat Cheese Gratin
Anaheim Chili Pepper Ragout

Roasted Breast of Pheasant
Cornbread and Sausage Stuffing, Butternut Squash
Cranberry Jus

Grilled Rib eye Steak
Root Vegetable Pave
Parsnip Puree and Crispy Onion Rings

Dessert

Figgy Pudding
Fricassee of Winter Fruits
Armagnac Anglaise

 Mont Blanc
Piedmont Chestnut Mousse
Chestnut-Rum cake
Pear Glace

Buche Noel
Flourless Chocolate Roulade
Mocha Mousseline
Hazelnut Praline


Chef: Russell Jaehnig | Sous Chef: jack Biernacki