Thanksgiving Menu 2025
FIRST COURSE
choice of
BUTTERNUT SQUASH SALAD
roasted butternut squash with pomegranate, molasses, toasted almonds, and ranchero cheese, finished with charred radicchio
Cleto Chiarli Lambrusco, Vecchia Modena from Magnum
LOBSTER BISQUE
silky maine lobster bisque, topped with crème fraîche, chives, and a hint of chili oil
Sbragia Family Vineyards Chardonnay, Gamble Ranch, Napa Valley, 2018
ROASTED GARLIC AND ARTICHOKE TARTINE
roasted garlic and artichoke, za’tar, persian cucumbers, gaeta olives, and micro cilantro
Cleto Chiarli Lambrusco, Vecchia Modena from Magnum
SECOND COURSE
choice of
TUR KEY INVOLTINI
rolled turkey breast with black truffle stuffing, served with cranberry sauce, braised fennel, and frisée
Rocca di Frassinello, Sangiovese Blend, Maremma, 2018
PRIME RIB
slow-roasted prime rib with potato purée, wilted spinach, crisp fried shallots, and parsley pistou
Domaine Taupemot-Merme Auxey Duresses, 2018
SPINACH TAGLIATELLE
fresh spinach tagliatelle tossed in a rich mushroom ragu with red wine, garlic, and parmigiano-reggiano
Castellare Chianti Classico, 2023
TROUT ALMONDINE
pan-seared trout finished with brown butter, lemon, marcona almonds, miso, and baby bok choy
Terre del Vescovo Code di Volpe Kisteis, 2020
THIRD COURSE
choice of
PECAN PIE
pecan pie with candied walnuts, bourbon caramel, and a dollop of crème fraîche
PANNA COTTA
panna cotta topped with crushed cereal, fresh strawberries, and sweet cereal milk
Champagne Henriot, Blancs de Blancs, NV