Menus
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Soup
Butternut squash bisque
toasted hazelnuts | chive oil (gf | vg | n)
Appetizers | Salads
Citrus poached shrimp
pomegranate cocktail sauce | charred lemon (gf)
Roasted beets
endives | fall pear | point reyes blue cheese | toasted walnuts | aged balsamic vinaigrette (gf | vg | n)
Parsnip & spinach dip
’nduja herb breadcrumbs, baguette
Entrée Station
Mary’s farm turkey
corn bread & sage stuffing | giblets gravy | cranberry-grand marnier relish
Pan roasted sea bream
dupuy curried lentils | chanterelle mushrooms | brussel sprout leave salad | golden raisins (gf)
Prime new york steak
bone marrow bordelaise sauce (gf)
Sides
Heirloom root vegetables
(vg)
Broccolini gratin
aged cheddar mornay (vg)
Potato purée
confit garlic (gf | vg)
Dessert
Pie & tarts cart
Verrine & mini desserts cart
Mignardise cart
