Thanksgiving at Fearing’s
FIRST COURSE
Roasted Butternut Squash Soup with Pheasant Confit,
Hard Spiced Crème Fraiche and Toasted Pumpkin Seeds
Poached Jumbo Prawns with Horseradish/Tomato Cocktail Sauce
and Colossal Crab ‘Louie’ in Chilled Gem Lettuce Cup
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 Smoked White Cheddar/Bacon/Hominy Casserole
and End of Season Pickled Okra
SECOND COURSE
Tangerine Glazed All Natural Turkey with Tortilla Dressing, Whipped
Potatoes, Green Beans and Salsify, Jalapeno 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 Tuile
Mesquite Grilled 44 Farms Beef Tenderloin
with Wild Mushroom Ragout, Loaded Twice Baked Yukon 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 Pie with Whipped Orelys Ganache
Brown Sugar Custard Creme Puff with Candied Pecans
French Silk Chocolate Mousse Torte with Fleur de Sel Cookie
Three Courses | 125 person
