thanksgiving
November 26, 2009
amuse bouche
a p p e t i z e r s
p u m p k i n b i s qu e
Cranberry Tagliatelle, Smoked Chestnut Cloud
pe a r a n d e n d i v e s a la d
Roquefort Mousse, Sauternes Mirror
wa r m m a i n e l o b s t e r
Vanilla Milk, Endive, Kumquats, Brown Butter
s q ua s h g n o c c h i
Black Trumpet Mushrooms, Amoretti Crumbs, Sage
pheasant tempura
Fall Flavors and Textures, Truffle Vinaigrette
w h i t e t ru f f l e s f ro m a l ba
(75. suppl. / 95 suppl.)
* * * * *
e n t r e e s
h e r i tag e fa r m t u r k e y
Chestnut-Apple Dressing, Foie Gras Sabayon, Autumn Harvest
m i l l b ro o k v e n i s o n
Spiced Pain Perdu, Brussels Sprouts, Huckleberry Jam
w i l d m u s h ro o m r i s o t t o
Local Squash, Black Truffle Butter
wild turbot torchon
Sunchoke Silk, Crones, Pomegranate Grenobloise
terrance brennan chef ⁄ proprietor
carmine digiovanni chef de cuisine
revital melech chef patissier
a rt i s a n a l c h e e s e s
Cave-Ripened (20 . suppl.)
* * * * *
desserts
au t u m n t e xt u r e s
Pumpkin Custard,
Maple Semi Freddo,
Cranberry Jus
c h o c o l at e
souffle
Pistachio Ice Cream,
Praline
wa r m c a r a m e l
apple brioche
Apple Salad,
Salted Caramel Ice Cream
selection of
sorbets and
ice creams
prix fixe
9 5.
p i c h o l i n e u s e s l o c a l a n d o rg a n i c p ro d u c t s w h e n e v e r p o s s i b l e
picholine
thanksgiving
November 26, 2009
r e under)
c h i l d(12 andn ’ s m e n u
m ac a ro n i a n d c h e e s e
* * * * *
coca-cola glazed ham
Mashed Sweet Potato, Green Beans
or
h e r i tag e fa r m t u r k e y
Traditional Stuffing
* * * * *
pumpkin bread pudding
Vanilla Ice Cream
or
picholine homemade ice cream and cookies
prix fixe
45 .