Thanksgiving Day Menu
November 22, 2012 ... 3pm-9pm
PLATTERS TO SHARE
SIX ARTISANAL CHEESES
with Garnishes and Peter's Fruit Nut Bread
SIX ISLAND CREEK OYSTERS ON THE HALF SHELL
with Champagne Mignonette
SEAFOOD PLATTER
with Fresh Oysters, Clams, Prawns and Hamachi Tartare
CLINK. CHARCUTERIE SAMPLER
with Prosciutto, Coppa, Lonza, Salami, and Chorizo
STARTERS
GEM LETTUCE SALAD
with Herb Dressing, Radishes, Fresh Hearts of Palm and Olive Oil Crouton
BEEF TARTARE
with Pistachios, Aleppo Pepper and Mustard Ice Cream
MACOMBER TURNIP AND APPLE SOUP
with Brown Butter
SASHIMI OF YELLOWTAIL
with Aji Panca and Fried Quinoa
BURRATA CHEESE AND LOCAL APPLE SALAD
with Celery and Aged Balsamic
STEAMED MAINE MUSSELS
with Aji Amarillo and Smoked Bacon
MAINS
RICOTTA GNUDI
with Sage Butter and Pine Nuts
SEARED SEA SCALLOPS
with Three Lentils, Milk-Braised Pork and Scallions
LOCH DUART SALMON
with Smoked Salmon & Potato Cake, Crème Fraiche and Everything Bagel Crumbs
ROASTED SQUAB
with Chestnuts, Brussels Sprouts and Pumpkin
BUFFALO RIBEYE
with Fingerling Potato Puree, Black Kale and Truffle Jus
DRY AGED STRIPLOIN
with Swiss Chard, Potato Terrine and Shortribs
ROASTED NATIVE TURKEY
with Giblet Gravy, Stuffing and Local Cranberries
EXTRAS
ROASTED BRUSSELS SPROUTS
with Pickled Mustard Seeds
BUTTERMILK MASHED POTATOES
ORGANIC FARRO
with Mascarpone and Chives
SWEET POTATO PUREE
with Brown Butter and Sage
DESSERTS
PUMPKIN PIE
with Salted Caramel Ice Cream
PECAN PIE
with Brown Butter Ice Cream
APPLE AND CRANBERRY COBBLER
with Vanilla Bean Ice Cream
BUTTERSCOTCH POTS DE CREME
with Madeleines
VALRHONA CHOCOLATE TART
with Whipped Cream and Amarula
Gratitude is the Memory of the Heart
~Jean Baptiste Massieu
