Dining Room
Thanksgiving
Thursday, November 26th | 110 per person | 70 optional wine pairing
First
your choice of
Arugula & Endive Salade bleu cheese, apple, fall vegetables, sherry vinaigrette
Black Truffle Cauliflower Soup foraged mushroom, sweet potato, burgundy truffle
Spanish Octopus fingerling potato, fennel, orange, nduja aioli
Tuna Tartare sesame, avocado, lobster dashi, plankton tuile*
American Wagyu Beef Tartare cornichon, shallot, quail egg, osetra caviar
Brandt Beef Cheek Daube pommes purée, niçoise olive, carrot, cipollini
Second
your choice of
Beet Gnocchi goat cheese, apple, pumpkin seed, basil
Ora King Salmon provençal sausage, escarole, fall squash emulsion*
Halibut sourdough crust, maitake mushroom, bok choy, shrimp coconut-thai curry emulsion
Roasted Turkey Breast leg confit, foie gras-mushroom brioche stuffing, fall vegetables, thyme gravy
Culver Farm Duck Breast sweet corn, broccolini, peach, duck mole*
Filet Mignon pommes purée, pearl onions, heirloom carrot, cremini mushroom, bordelaise*
Third
your choice of
Crème Brûlée vanilla custard, poached pear
Pumpkin Pie bourbon chantilly, pumpkin caramel, candied pecans
Apple Tarte Tatin roasted apples, puff pastry, vanilla ice cream
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy
Dinner
Our Dinner Menu is available in our downstairs Bistro and upstairs Dining Room. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.
Cru, Shellfish, Caviar
American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*
Tuna Tartare 26
avocado, lobster dashi, plankton tuile*
Ora King Salmon Crudo 28
mustard seed, radicchio, basil, lemon vinaigrette*
Jumbo Shrimp Cocktail 36
six pieces, cocktail sauce, horseradish
Selection of Oysters 24
mignonette, cocktail sauce, horseradish*
Petit Plateau 80
selection of assorted shellfish (serves one - two)*
Grand Plateau 175
selection of assorted shellfish (serves two - four)*
Royal Belgian Osetra Caviar 155
rich, buttery, creamy
Regis Ova BdM Kaluga Caviar 160
light, clean, floral
Plat au Four Pour Deux
Whole Roasted Green Circle Chicken 80
ricotta & lemon-stuffed, seasonal vegetables
please allow 60 minutes to roast, present, and carve
32 oz Dry-Aged Brandt Tomahawk 175
watercress salad*
Mer & Terre
Halibut 54
sourdough crust, maitake mushroom, bok choy, shrimp coconut-thai curry emulsion
Ora King Salmon 53
provençal sausage, escarole, fall squash emulsion*
Bouillabaisse du Midi 64
lobster, scallop, shrimp, calamari, mussels, clams
Green Circle Roasted Chicken 39
chou farci, foraged mushroom, sauce blanquette
Jurgielewicz Duck Breast 53
sweet corn, broccolini, peach, duck mole*
Filet Mignon 72
pommes purée, pearl onions, heirloom carrot, cremini mushroom, bordelaise*
Prime Brandt NY Strip 79
gratin dauphinois, spinach, sauce au poivre*
A5 Japanese Wagyu Frites 170
six-ounce striploin, truffle parmesan frites*
Dessert
Crème Brûlée 16 poached pear
Petite Madeleines 16 vanilla, brown butter
Chocolate & Sweet Potato Torte 18 sweet potato mousse, sweet potato cake
Apple Tartlet 18 roasted apples, brown butter crumble, cider caramel
Banoffee Gâteau 18 banana sponge cake, licor 43 syrup, banana caramel
Sorbet & Ice Cream 12 seasonal flavors
Pumpkin Soufflé 23 cinnamon bourbon pecan anglaise, chantilly
Chocolate Soufflé 23 chocolate sauce, chantilly
Cheese Cart Selection 11 per piece local & imported varieties, cranberry pecan bread, honeycomb & jam
Please allow 20 minutes to prepare soufflés.
Premier Plats
Arugula & Endive Salad 19
goat cheese, walnut, radish, fall vegetables
Golden Beet Salad 22
lardon, egg, fromager d’affinois, frisée
Sweet Corn Soup 25
shiitake mushroom, ricotta gnocchi, heirloom tomato, basil
Spanish Octopus 30
fingerling potato, fennel, orange, ‘nduja aioli
Foie Gras Torchon 36
walnut, winter truffle, banana, fig, brioche
Fromager d’Affinois Cheese Cake 45
kaluga caviar, smoked crème fraîche, bonito
A5 Japanese Wagyu 59
panisse, chicory, horseradish crème*
Beet Gnocchi 29
goat cheese, pepitas, apple, basil
Fall Squash Agnolotti 32
chestnut, kale, brown butter emulsion
Legumes & Pommes de Terre
Roasted Carrots 18
black truffle yogurt, pomegranate, blood orange
Sweet Corn 19
creamy sweet corn, fresno pepper, parmesan
Pommes Purée 12
garlic butter, chives
Foraged Mushroom Tartine 22
goat cheese, garlic confit, sourdough
Broccolini 17
parmesan, garlic vinaigrette, crouton, anchovy
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy