November Menu

AMUSE-BOUCHE

Petite Chateaubriand with Potato Pancake, Demi-glace, and Crispy Leeks

 

FIRST COURSE

Pumpkin Chowder

with Smoked Little Neck Clams and Buttermilk Bisquit

 

SECOND COURSE

Crudité of Tart Apples, French Breakfast Radishes, Greenhouse Lettuces

with Peppercorn Cider Vinaigrette and Chèvre Tuile

 

THIRD COURSE

Braised Halibut

with a Ragu of Cannellini Beans and Tomatoes, Beignet, and Lemon Sabayon

 

INTERMEZZO

Honey and Pear Sorbet

 

FOURTH COURSE

Pea Shoot Pappardelle

with Fall Mushrooms, Butternut Squash, Toasted Ricotta, and Herbs

 

FIFTH COURSE

Pheasant au Vin

with Sausage Dumplings and Truffles

 

SIXTH COURSE

Grand Marnier Soufflé

with Sweet Cream Gelato and Orange Sauce

 

SEVENTH COURSE

Select Cheeses

with Apple Gelée and Pecan Cluster