First Course

Roasted Butternut Squash Soup
with Pheasant Confit,
Hard Spiced Crème Fraiche
and Glazed Chestnuts

Poached Jumbo Prawns with Horseradish/Tomato Cocktail Sauce
and Colossal Crab ‘Louie’ in Chilled Belgian Endive

Pan Seared Nantucket Bay Scallops
with Roasted Pumpkin Tortellini, Asparagus Tips,
Sage Brown Butter Sauce
and Hand-Scraped
Perigord Black Truffles

Chicken Fried Lockhart Quail
on Indian Smoked Corn Pudding, Huckleberry Chutney
and End of Season Pickled Okra


Second Course

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

Pan Seared Nova Scotia Halibut 
on Roasted Parsnip Puree 
with Confit Winter Root Vegetables, 
Persimmon Relish and Crispy Pumpkin

Chateaux Lacquered 
Prime Beef Tenderloin
with Wild Mushroom Ragout 
Crushed Fingerling Potatoes
on Medley of Green Vegetables
and Dried Fruit Chutney

Lamb Osso Buco with
Orange Gremolata on
Pecorino Polenta with
Roasted Heirloom Carrots, 
Cipollini Onions and Rosemary Lamb Jus


Third Course

Spiced Pumpkin Tart with
Whipped Cream and Candied Cranberries

Apple Tatin with Creme Fraiche
Custard and Almond Streusel 

Chocolate Chunk Pecan Pie
topped with Whipped Bourbon Ganache


Three Courses | 125 person