MENU CARTE
Executive Chef Gunnar Thompson
Amuse Bouche
Nantucket Oyster ‘Gratinée’
Kohlrabi Purée, Horseradish Sabayon
Pan Roasted Crisp Speckled Mountain Trout
Sweet Potato, Smoked Pork, Apple Gastrique
Lobster Bisque
Cinderella Squash, Parsley Root, Sherry
A PILGRIM'S FEAST:
Free Range-Pitman Ranch-Turkey
Sage Brined Roasted
Potato-Chive Purée, Forest Mushroom Braised Spinach,
Cranberry Clementine Sauce, Cipollini Onion-Turkey Jus
and
in true tradition
Pan Seared Loin of Venison
Haricot Verts and Toasted Almonds,
Cornbread Chestnut and Apple Dressing,
Elderberry-Birch Jus
Salad of Kern Farm Lettuces
Fuyu Persimmons, Toasted Hazelnuts
Spiced Cider Vinaigrette, Crisp Honey Wafer
Pumpkin Crème Brulée
Candied Pecans
and
Acacia Honey and Semolina Pound Cake
Poached Pear, Maple Ice Cream
98 per person
45 per child under twelve
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CALENDAR
