- Thanksgiving Menu
- first course
:
- Roasted Elkhorn oyster & marrow
- ~
- Truffled Nora Mills grits
& wild mushrooms
- ~
- Rabbit terrine & quince chutney
- second course:
- Butternut squash soup with crispy leeks & gingered crème fraiche
- ~
- Asian pear, endive, pomegranate
candied pecans & tête de moine
- ~
- Baby lettuces & lemon vinaigrette
- main courses:
- Misty Knoll Farms heritage turkey
chestnut stuffing & gravy
- ~
- Cervena venison loin, sausage
sweet potato gratin & gunpowder jus
- ~
- Cavendish Farms quail confit, farro & cherries
- ~
- Pocono trout pozole, leeks & sage
- ~
- Double stuffed acorn squash, black trumpets & chestnuts
- dessert:
- Honey roasted pear & ginger cake
- ~
- Apple Pie & brandy ice cream
- ~
- Pumpkin Pie, pecans & Spiced Maple Cream
- Dinner Menu
- Soup:
- Corn saffron puree, shrimp & scallion
- Cauliflower puree & black lentils
- Greens:
- Mix Greens
- Baby beets, marcona almonds & arugula
- Small Plates:
- Haystack shrimp & cilantro puree
- Buckwheat crepe, faro, gravlox & crème fraiche
- Crisp squash blossoms, chickpeas & chorizo
- Grilled calamari, quinoa, romesco & radish
- Sardines, niagara grape & provencale olives
- Foie gras torchon, brioche & port sour cherries
- Oxtail Pie
- Main Courses:
- Tastings:
- Chefs’ menu tastings
- Wine pairings
- Fish:
- Striped bass, celery root puree, chorizo & lovage puree
- Skate meuniere, yellow & green beans, salsa verde
- Meat:
- Hangar steak, fingerling potatoes, valdeon & red wine
- Pork chop, armagnac prunes & white polenta
- Pasta:
- Pansoti, greens, ricotta, herb salad & mascarpone foam
- Cavatelli, house made duck sausage & sage
- Rabbit cannelloni, chard, ricotta & chive jus
- Poultry:
- Chicken breast, sausage filling & potato gallette
- Veg:
- Zucchini ribbons, broken tomato vinaigrette & greens
