Thanksgiving Dinner

November 24th, $95 per person

First Course
cucumber, caper berry remoulade, pumpernickel crostini chestnuts, arugula, aged goat cheese black mission figs, mizuna, 50 year balsamic (supplement $15)

Tasmanian Trout Tartare

sweet onion custard, golden raisins, madras curry emulsion

Autumn Squash Soup

Wild Mushroom Salad

Hudson Valley Foie Gras Terrine

White Tuna Nioise

japanese cucumbers, french breakfast radish, honey crisp apple, acetorium barolo vinegar

Garden Lettuces and Herbs

Chilled Seafood Salad

diver scallops, calamari, lobster, lemon, mint, calabrian chili

butter lettuce, haricot verts, olives, potatoes

Main Course
Roasted Heritage Turkey
roasted root vegetables, traditional gravy, golden raisins, chestnut stuffing

Silk Handkerchief Pasta

white bolognese, hazelnuts, black truffle, parmesan

Pennsylvania Rack of Lamb

braised shoulder, rainbow swiss card, chanterelles, ruby port bordelaise

Loup de Mer
artichokes a la grecque, chervil, castelvetrano olives

Atlantic Halibut
romanesco cauliflower, trumpet mushrooms leeks, marcona almond, dry vermouth emulsion

Sirloin of Milk-Fed Veal

spring onions, speck, rapini, madeiraau poivre

Prime Dry-Aged Beef

Served with bone marrow, shallot marmalade, horseradish lardo, barnaise

Sides for the Table

Cauliflower, Golden Raisins, Almonds Brussels Sprouts, Smoked Bacon, Pecorino Chestnut Stuffing

25 Day Bone-In Tenderloin 28 Day Delmonico Sirloin

Dessert
Holiday Pie Sampler
Pumpkin Mascarpone, Chocolate Pecan, Honey Crisp Apple Spice
CHEFS JOHN DELUCIE, JASON HALL & TED ROZZI

for children 12 & under, please inquire with your server. please note a 20% gratuity will be added to tables of six guests and more.