Eve of Thanksgiving Meal

Thanksgiving Eve 2014

First Course

SOUP Vegetable, Crispy Kale, Carrot Top Pesto 11

ICEBERG “WEDGE” Blue Cheese and Chopped Pepper Bacon 9

FRESH CLIPPED LETTUCE Freckle, Radicchio, Little Gem, Frisee, Herb Vinaigrette 11

BURRATA Cranberry Jam, Crostini 14

PAG CRISPY GREENS Chard, Spinach, Tatsoi, Parmesan, Sea Salt, Lemon12

SQUASH BLOSSOMS Butternut Squash, Parmesan, Ricotta, Spiced Honey, Carrot Top Pesto 14

Oysters & Shellfish

Oysters Selection of the Season Vinegar, Shallots and Peppercorn

1 / 2 Dozen 19’¦ Dozen 36

Baked Oysters

Creamed Spinach, Herb Crumb Topping 15

Chilled Platter 4 Oysters, 4 Shrimp, 4 Clams, 4 Sliced Scallops

Mignonette and Cocktail Sauce 38

Beer Steamed Shrimp Cocktail

Fresh Horseradish Cocktail Sauce 14

Main Course

ROASTED JIDORI CHICKEN

Buttermilk and Cholula Brine Roasted Garlic Whipped Potatoes and Pan Gravy, Green Beans 28

BRAISED PORK SHANK

Riesling Wine Sauce, HorseradishMashed Potatoes, Root Vegetables 30

10 oz. RIBEYE STEAK

Twice Baked Cheddar and Chive Potato 36

7 oz. FILET MIGNON

Potato Gratin, Shiitake Mushroom Sauce 38

5 SPICED SALMON

Mustard and Sage Ranch Honey, Scallion Brown Rice and Spinach 29

SEARED WILD SCALLOPS

Edamame, Butternut Squash and Pepper Bacon Succotash 34

GRILLED LAMB CHOPS

Fresh Oregano Gremolata, Roasted Potatoes with Leeks 38

*Closed Thanksgiving Day*