Happy Thanksgiving
November 28th, 2019
Executive Chef Antonio Orlando
First Course
Autumn Salad
Roasted Kabocha Squash, Beets, Escarole, Feta Cheese & Pomegranate Vinaigrette
Double Mushroom Soup
Portobello & Porcini Mushrooms
Ravioli
Pumpkin, Black Truffles, Butter & Parmesan
Second Course
Traditional Roast
Mary’s Free Range Turkey served with Ciabatta Bread Stuffing with Vegetables & Black Cherries, Yukon Mashed Potatoes, Sautéed Green Beans with Organic Grape Tomatoes, Maple Praline Yams, Cranberry Orange Sauce
Roast Prime Rib
Truffle Aromatic Butter, Sautéed Brussels Sprouts with Almond & Balsamic Vinegar, Roasted Pee Wee Potatoes & Yams
Pan Roasted King Salmon
Olive Oil, Garlic, Olives, Capers, Plum Tomato Sauce & White Wine served with Fresh Green Beans & Yukon Gold Mashed Potatoes
Third Course
Pumpkin Creme Brulee
Pomegranate Sorbet, Macadamia Nut Tart
65 per adult, 30 per child under 12
(tax and gratuity not included)