Clarke Cooke Thanksgiving menu

Clarke Cooke Thanksgiving menu 2016.qxp_Clarke Cooke Thanksgiving menu 11/9/16 11:58 AM Page 1
Thanksgiving
Soups and Salads
Newport Clam Chowder 6.50/8.50
Chicken and Autumn Vegetable Soup with Wild Rice 6.50/8.50
Mixed Green Salad
with onions and herb vinaigrette 6.50
Oyster Bar
Chef’s Daily Selection of Oysters on the Half Shell
cocktail sauce and mignonette 3.00 each
Littlenecks on the Half Shell 2.00 each
Chilled Jumbo Shrimp 3.25 each
Chilled Lobster in the Shell half 17.00 whole 32.00
––– Plateaux de Fruits de Mer –––
Le Sampler 2 oysters, 2 littlenecks, 2 shrimp 16.00
Le Petit 6 oysters, 6 littlenecks, 4 shrimp, half lobster 55.00
Le Grand 12 oysters, 12 littlenecks, 12 shrimp 125.00
Appetizers
Roasted Red and Golden Beets
pickled vegetables, Marcona almonds, Fourme d’Ambert, citrus vinaigrette 15.00
Salad of Chilled Maine Crabmeat
avocado, tomatillo, tomato sherry vinaigrette 16.00
Pâté Campagnard
terrine of duck, pork and foie gras with pistachios,
vegetables à la grecque, mesclun, and dijon 16.00
Entrées
Native Cod
apple, fennel and watercress salad, bacon potato cake,
cider jus, mustard vinaigrette 42.00
Native Lobster out of the Shell
sautéed out of the shell with a roast corn crespelle, trumpet royale mushrooms,
crisp onions, and sauce poivre rose 48.00
Roast Loin of Venison
poached pear, cabbage and bacon, roasted beets, squash, huckleberry poivrade 44.00
Wood Grilled Filet Mignon
green onion, leek and potato purée, asparagus, red onion marmalade, and sauce bordelaise 52.00
Certified Organic Turkey
traditional stuffing, cranberries, butternut squash purée, mashed potatoes, and giblet gravy
(includes cup of soup or green salad; choice of pumpkin pie, crème brulée, or apple crisp)
Adult 47.00
Child 18.00
EXECUTIVE CHEF: Ted Gidley