thanksgiving menu

THANKSGIVING MENU
THURSDAY, NOVEMBER 24 TH , 2016
amus e bo uche
(Choice of the following)
SWEET RED KING CRAB*
C aviar M ou ss e, S als if y C risp, Le m o n
ruinart champagne blanc de blancs, reims , france mv
MICHAEL MINA’S RUSSIAN OSETRA CAVIAR PARFAIT * (supplement 75)
Po ta t o S ha l l o t C a ke , C r èm e F ra î ch e, Al d er w oo d -S m ok ed Sal m on
henriot champagne brut rosé, reims, france n.v.
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f ir s t co urs e
(Choice of the following)
HUDSON VALLEY FOIE GRAS, CHESTNUT & APRICOT VERRINE *
C rys ta lli ze d H on ey & W arm Br o wn B ut t er T oa s t
château roumieu-lacoste, sauternes, france 2014
HOKKAIDO SCALLOP & BUTTER -POACHED PRAWNS
Hub ba rd Sq uas h & G o ld en C urr y S ou p, Pu ff ed T amari n d
dr. loosen riesling kabinett ‘wehlener sonnenuhr’, mosel, germany 2014
MISHIMA RANCH WAGYU BEEF CARPACCIO * (supplement 36)
Ta ble si de P érig or d Wi n ter Tru ff le Ser vic e
Urba n Se ed G ree n s, C ri s py S h all o t G rem o la ta
damilano le cinquevigne, barolo, piemonte, italy 2010
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s e co n d co ur se
MICHAEL MINA’S LOBSTER POT PIE
C og na c & Tr uf fl e C rea m , Ba b y V eg e ta ble s, Sea Sal t D us t ed Pie C r us t
joseph drouhin meursault, burgundy, france, 2011
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t hir d co ur s e
(Choice of the following)
HERITAGE TURKEY FEAST *
C risp y Bru sse l s Spr o ut s, Mai ta ke M us hr o om St u ffi ng , G o odi es & Fix in gs ,
Ru b be d S ag e Grav y
bouchard aîné & fils pommard, burgundy, france, 2010
SLOW-ROASTED & THYME -SMOKED SEA BASS *
Bl o om sd al e Sp in ac h, Tu rm eri c Bu t ter, Lav e nd er Ra dis h
champalou vouvray ‘les fondraux’, loire, france 2014
GRILLED & BUTTER-BASTED CHATEAUBRIAND * (supplement 28)
Po ta t o P ur é e, Sze c hu an Pep per Ju s, C ar ame liz e d O ni o n, H ari co t V ert
joseph phelps cabernet sauvignon, napa valley 2012
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de s s e rt
MICHAEL MINA’S DESSERT TASTING TRIO
V alr h o na C h oc o lat e & H azel n u t T or te ,
C alva d os C us tar d & A pp le F o nd ue ,
C ran be rry & C ar a C ara Ora ng e C ak e
sandeman 20 year tawny port, douro valley, portugal
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135 per person
88 optional wine pairing
* HEALTH DISTRICT NOTICE:
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY
INCREASE YOUR RISK OF FOOD-BORNE ILLNESS. “THOROUGHLY COOKING FOOD OF ANIMAL ORIGIN, INCLUDING BUT NOT
LIMITED TO BEEF, EGGS, FISH, LAMB, MILK, POULTRY, OR SHELL STOCK REDUCES THE RISK OF FOOD BORNE ILLNESS. YOUNG
CHILDREN, THE ELDERLY, AND INDIVIDUALS WITH CERTAIN HEALTH CONDITIONS MAY BE AT A HIGHER RISK IF THESE FOODS
ARE CONSUMED RAW OR UNDERCOOKED.”