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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