Dinner Menu - Michael Mina

Thanksgiving Menu
14 3 3 4 T H AV E . & P I K E S T.
Dinner Menu
2016
A Modern
FRENCH BISTRO
T E L . 2 0 6 4 5 6 74 74
| S E AT T L E , WA
EXECUTIVE CHEF
LEAD SOMMELIER
GENERAL MANAGER
B E NJ A M I N G O DW I N
J E F F LI N D S AY-T H O R S E N
L AW R E N C E M A I N
appetizers
S H AV E D A N J O U P E A R S & E N D I V E
Pistachio, Dry Cherries, Chèvre
Bernard Fouquet Cuvée de Silex Vouvray, Loire Valley, FR 2015
SEARED SCALLOPS
Chicken Consommé, Preserved Citrus, Cauliflower
Daniel Chotard Sancerre, Loire Valley, FR 2014
NAS TUR TIUM CAC IO E PE PE
Pumpkin Seed, Egg Yolk
Meurgey-Croses Mâcon-Uchizy, Burgundy, FR 2013
ROAS TE D C H E S TN UT SOUP
Shaved Chestnut, Foie Gras, Sage
Vincent Girardin Meursault 'Les Narvaux', Burgundy, FR 2013
GLAZED VEAL SWEETBREADS
Sunchoke, Matsutake, Sourdough
Walter Scott Chardonnay La Combe Verte, Willamette Valley, OR 2015
entrees
B U T T E R - B A S T E D H E R I TA G E T U R K E Y
Roasted Chestnut & Foie Gras Stuffing, Cranberry-Orange Compote
Frédéric Magnien Bourgogne Rouge, Burgundy, FR 2013
LOB S TE R THE R MIDOR ($30 SUPPLE ME NT )
King Oyster Mushroom, Sauce Choron
Pierre Yves Colin-Morey 'Remilly', St. Aubin 1er Cru, Burgundy, FR 2013
ROAS TE D B L AC K C OD
Artichoke à la Barigoule, Oyster & Fennel Cream
Hiedler Grüner Veltliner Löss , Kamptal, AT 2015
SHORT RIB BOURGUIGNON
Oxtail Croquette, Pot Roast Vegetables, Bone Marrow Custard
Va Piano Cabernet Blend Ox, Columbia Valley, WA 2012
S M O K E D B E E T P AT H I V I E R
Trompette de la Mort, Apple Butter, Root Vegetable Jus
Yohan Lardy Moulin-a-Vent 'les Michelons', Beaujolais, FR. 2014
ADD ALBA WHITE TRUF F LE TO ANY DISH ($55 SUPPLE ME NT )
sides for the table
CLASSIC POMMES PURÉE
Gravy
S W E E T P O TAT O G R AT I N
Maple Fluff
F R I E D B R U S S E LS S P R O U TS
Pecans, Cider Gastrique
PA N S T U F F I N G
Caramelized Onion, Bacon
dessert
SUGAR PUMPKIN & HAZELNUT PRALINE PIE
A P P L E TA R T E TAT I N
VA N I L L A B E I G N E T & B U T T E R S C O T C H P U D D I N G
Smith-Woodhouse 10 year Tawny Port, Douro Valley, PT
MENU $70
WINE PAIRING $35
*EATI NG RAW OR U N DE RC O OK E D F I S H, S H E LLF I S H, EGG S OR M EAT I NCR EAS E S TH E R I S K OF FO ODBOR N E I LLN E S S. P LEAS E ALE RT YOU R S E RVE R TO ANY FO OD ALLE RG I E S.