Thursday, November 26th, 2009

 

Seating 1:00-2:00pm and 5:00-6:00pm

 

MENU CARTE

Chef Karsten Hart

 

Amuse Bouche

BEAU SOLEIL OYSTER-POTATO GRATIN

Black Truffle Mousse, Jerusalem Artichokes,

Candied Pecans

 ***

ROASTED STRIPED BASS FILLET

Sweet Corn-Sage Sauce

Baby Lima Beans, Sweet Peas,

Pumpkin Risotto

 ***

GRANNY SMITH APPLE-ACORN SQUASH SOUP

Vanilla, Ginger and Celery Root,

Crisp Applewood Smoked Bacon,

Cinnamon Froth

 ***

a feast fit for a king

ROASTED FREE RANGE TURKEY

GRILLED SADDLE OF VENISON

Caramelized Cipollini Onion-Turkey Jus,

 Beech Mushroom Polenta,

Haricot Verts and Roasted Chestnuts,

Port Wine Braised Red Cabbage,

Elderberry-Mission Fig Compote

 ***

BOUQUETTE OF BABY LETTUCES

Fuyu Persimmons, Toasted Pumpkin Seeds,

Acacia Honey-Balsamic Vinaigrette,

Warm Persimmon Cider ‘Shooter’

 ***

DARK CHOCOLATE-BOURBON CAKE

Baked Apple Sorbet

CRANBERRY TARTLETTE

 

$105 per person

Tax and Gratuity not included

 

 

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