THANKSGIVING DAY MENU 2008
APPETIZERS
BABY SPINACH & ENDIVE WITH PROSCIUTTO, DOLCE GORGONZOLA & HAZELNUTS
AGED BALSAMIC AND HAZELNUT VINAIGRETTE
HOMEMADE STUFFED MOZZARELLA WITH ROASTED TOMATO, PROSCIUTTO & BASIL
MÂCHE, MARINATED MUSHROOMS AND CELERY REMOULADE
SCALLOPS, MUSHROOMS AND SHRIMP, JULIENNE OF LEEK & CORDON OF LOBSTER SAUCE
VOL AU VENT (PUFF PASTRY SHELL) FILLED WITH SEAFOOD CHAMPAGNE JUMBO LUMP CRAB CAKES AND GRILLED RED PEPPER COULIS (ADD $5.00)
BRAISED FENNEL
LONG ISLAND FRESH CORN CHOWDER
WITH JUMBO LUMP CRABMEAT
ENTRÉES
TRADITIONAL ROASTED ORGANIC YOUNG TURKEY, APPLE & SAUSSAGE STUFFING 35.00
WHIPPED POTATO, YAMS, RUTABAGAS & GIBLET SAUCE, CRANBERRY CHUTNEY
JUMBO SHRIMP SAUTÉ WITH OLIVE OIL, WHITE WINE, BASIL AND TOMATOES 37.00
SAFFRON RISOTTO
SHRIMP, MUSHROOMS IN LIGHT CHAMPAGNE SAUCE, BED OF SPINACH
MONTAUK POINT SWORDFISH BELLE-MEUNIÉRE
37.00
FROM CRESCENT FARM, LONG ISLAND DUCK A L’ORANGE 37.00
WILD RICE AND HARICOTS VERTS
*GRILLED DRY AGED RIB EYE, WITH BORDELAISE SAUCE 42.00
FINGERLINGS POTATOES, BUTTON MUSHROOMS & CREAM SPINACH
DESSERTS
COLD RASPBERRY SOUFFLÉ VANILLA-ALMOND CHEESECAKE TAHITIAN VANILLA CARAMEL CUSTARD GINGER-PECAN CRUST PUMKIN PIE, MAPLE SYRUP WHIPPED CREAM
*CONSUMING RAW OR UNDERCOOKED MEATS, FISH OR SHELLFISH MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS