THANKSGIVING MENU

November 23, 2017

Appetizers

Classic Caesar Salad
Parmesan croutons

Maryland Style Crab Cake
Old Bay, citrus, dill

Heirloom Squash and Apple Bisque
Maple, bacon, sage

Crispy Brussels Sprouts
Duck confit, apple, pecans, cave aged cheddar

Lobster Risotto Cake
Roasted plum tomato, endive, tarragon

Scarlet Salad
Field greens, cranberries, crispy shallots

Entrees

New England Farm Style Turkey Dinner     52
Whipped potatoes, butternut squash, sage stuffing, pan gravy

Potato Crusted Haddock
Wild mushroom, green beans, red bliss potatoes     54

 Pan Roasted Atlantic Salmon
Honey balsamic glaze, wild rice pilaf, braised greens     56

Arugula and Swiss Chard Ravioli
Braised cabbage, leeks, gremolata     45

 Prime 12 oz NY Sirloin
Worcestershire butter, Brussels sprouts, sweet potato      68

Surf and Turf
Filet mignon with lobster risotto cake,
Creamed broccoli, bordelaise sauce
6oz     59     10oz     65  

Dessert

Pumpkin Cheesecake

Flourless Chocolate Cake

Pumpkin Spice Cake

Cinnamon Apple Crumble Pie