Thanksgiving Dinner

November 23, 2017

 First

 Pan Seared Nantucket Bay Scallops
on Roasted Pumpkin/Indian Corn Pozole and Poblano Crema

Bacon Wrapped Quail Medallions on Cabbage Choucrute,
Whole Grain Mustard Sauce and Shaved Black Truffles

Roasted Butternut Squash Soup with Pheasant Confit,
Hard Spiced Crème Fraiche and Toasted Pumpkin Seeds

Poached Jumbo Prawn Cocktail with Lemon/Horseradish Curd
and Colossal Crab ‘Louise’ in Chilled Gem Lettuce Cup

Second

Tangerine Glazed All Natural Turkey with Tortilla Dressing,
Whipped Potatoes, Green Beans and Salsify, Jalapeno Cranberry
Relish and Pecan/Chili Gravy

Oven Baked Nova Scotia Halibut on Pomme Puree
with Caramelized Shallot Haricot Vert and Lemon Caper Buerre Noisette

Wood Grilled Beef Tenderloin with Wild Mushroom Marsala Sauce
on Pan Wilted Brussels Sprout Leaves, Heirloom Carrots,
Golden Beets and Roasted Chestnuts

Lamb Osso Buco on White Bean/Root Vegetable Cassoulet
with Roasted Pearl Onions and Sous Vide Egg

Dessert Trio

Chocolate Pecan Pie Trifle with Bourbon Cream
Pumpkin Cheesecake Bar with Toasted Meringue and Cranberry Jam
Caramel Apple Pie with Cheddar Streusel and Blackberry Compote