apple double baked croissant, seasonal fruit brioche, two muffins
broioche, pastry cream, vanilla flecked strawberries, turbinado sugar
Amuse\nWagyu Steak Tartare\nmushroom duxelles & quail egg\npaired with Toki Highball
First Course\nLobster Curry Pumpkin Soup\ntruffle foam\npaired with Hibiki Harmony
Second Course\nWagyu with Beet & Burrata Salad\nseared rare with a duo of sauces\npaired with Overture by Opus
Third Course\n24 Hour Smoked Wagyu Brisket\nbrown butter, black garlic demi-glace, and late harvest vegetables, pecan gremolata\npaired with 2018 Vintage of Opus One
Additional Fourth Course \nA5 Surf & Turf\nkagoshima strip loin, maine lobster, beet char sui\n \nDessert\nChocolate & Caramelized Pear Verrine\nmilk chocolate mousse, caramelized pear, pecan, cr\u00e9me fraiche\npaired with Disznoko Tokaji Late Harvest
two of each: apple double baked croissant, seasonal fruit brioche, muffin
all butter croissant, cinnamon almond cream, apple compote
First Course\nchoice of:
Persimmon Fennel Salad\npoint reyes blue cheese candied pecans, pomegranates, greens, manuka honey vinaigrette\n
Lobster Pumpkin Soup\npoached maine lobster, truffle foam\n
Heirloom Beet Salad\nroasted yellow and red beets, herb burrata cheese, peppercress, frisee, arugula\n
2nd Course\nserved with assorted dinner rolls
50 Day Dry Aged Bone-In Strip Loin\ncherry mostrada, marcona almond crumble, parsnip puree, pommery sauce\n
Dessert\nChef's Horn of Plenty Dessert Platter- assortment of petite desserts and delights\n
First Course\nLobster Curry Pumpkin Soup\ntruffle foam\npaired with Hibiki Harmony \nadditional pairing Hakushu 18
Third Course\n24 Hour Smoked Wagyu Brisket\nbrown butter, black garlic demi-glace, and late harvest vegetables, pecan gremolata\npaired with 2018 Vintage of Opus One\n additional red wine pairing to be announced soon
Additional Fourth Course\nA5 Surf & Turf\nkagoshima strip loin, maine lobster, beet char sui\n\nDessert\nChocolate & Caramelized Pear Verrine\nmilk chocolate mousse, caramelized pear, pecan, cr\u00e9me fraiche\npaired with Disznoko Tokaji Late Harvest
Payment will be process in venue on Thanksgiving.
All Thanksgiving reservations are for our $89 three course holiday menu. We will not be serving our regular a-la-carte dinner menu on Thanksgiving. We also have a $19 kids menu available.
2nd Course\nserved with assorted dinner rolls\nchoice of:
Maple Glazed Diestel Turkey\nherb focaccia stuffing, yukon country butter and chive mash potato, giblet gravy, roasted butternut squash, blistered brussels sprouts, haricot vert beans, cranberry sauce\n
Revier Farms Filet Mignon\npotato gratin, jumbo asparagus, charred cippolinis, port wine demi-glace\n
Sugar Spiced Salmon\nlate harvest harissa vegetables, roasted heirloom potatoes\n\n50 Day Dry Aged Bone-In Strip Loin\ncherry mostrada, marcona almond crumble, parsnip puree, pommery sauce \nadditional $15\n
Revier Farms Short Ribs\nsaffron pappardelle pasta, jumbo white and green asparagus, wild mushrooms, pearl onions and a red curry demi sauce\n
Roasted Beet Sirloin\nroasted beet, pickled beets, wild mushrooms, roasted cauliflower, coconut sunchoke truffle sauce \n
Bottle of Chateau Saint Michele Gewurtraminer
Third Course\n24 Hour Smoked Wagyu Brisket\nbrown butter, black garlic demi-glace, and late harvest vegetables, pecan gremolata\npaired with 2018 Vintage of Opus One\nadditional red wine pairing to be announced soon
Dessert\nChocolate & Caramelized Pear Verrine\nmilk chocolate mousse, caramelized pear, pecan, cr\u00e9me fraiche\npaired with Disznoko Tokaji Late Harvest
We are not able to service tasting menus & our a la carte dinner menu at the same table. If ordering from our tasting menus, all guests in a party must participate.
Plan The Hunt\nBeef Sashimi\npickled kohirabi, ponzu vinaigrette
Pick Up The Scent\nMiso Chilean Seabass\ndashi consomm\u00e9, floating vegetables, truffle prawn wonton
Go For The Kill\nA5 Surf & Turf\nJapanese A5 wagyu with wild mushrooms & Huntress steak sauce,\nSeared day Boat Scallops with sunchoke truffle sauce
Spoils Of The Hunt\nGianduja & Passionfruit Verrine\ngianduja mousse, passionfruit gelee, crispy feuilletine, roasted hazelnuts
Persimmon Fennel Salad \npoint reyes blue cheese candied pecans, pomegranates, greens, manuka honey vinaigrette\n
2nd Course\nserved with assorted dinner rolls \nchoice of:
Maple Glazed Diestel Turkey \nherb focaccia stuffing, yukon country butter and chive mash potato, giblet gravy, roasted butternut squash, blistered brussels sprouts, haricot vert beans, cranberry sauce\n
Sugar Spiced Salmon\nlate harvest harissa vegetables, roasted heirloom potatoes\n
Spoils Of The Hunt\nGianduja & Passionfruit Verrine\ngianduja mousse, passionfruit gelee, crispy feuilletine, roasted hazelnuts\n
Simply reheat & Serve!\nServes 4
Includes:
citrus madeleine, chausson aux pommes, chocolate croissant, raisin scroll, seasonal turnover, muffin