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2017 Thanksgiving Menu

Posted 2017-11-22 06:09:23 • news • news and events • special events

2017 Thanksgiving Set Menu    

3 Courses - $65/head   5 Courses $95/head  
1. Amuse: oysters or chawan 3 oysters with asian mignonette and heirloom nameko and alba mushroom pickles, or 3 Oysters on the half shell with Buddha’s Hand mignonette. Or Chawan Mushi Mendocino Uni and Shiitake in a savory dashi custard, with dulse. 1. Amuse: oysters or chawan 3 oysters with asian mignonette and heirloom nameko and alba mushroom pickles, or 3 Oysters on the half shell with Buddha’s Hand mignonette. Or     Chawan Mushi Mendocino Uni and Shiitake in a savory dashi custard, with dulse.    
2. Salad or Soup  Grilled trevisano salad with brown butter sherry vinaigrette, toasted walnuts, Point Reyes blue cheese, fuyu persimmons, pink peppercorn saba Or Cranberry borscht with crème fraiche and dill coulis       2. Salad or Fish Board Grilled trevisano salad with brown butter sherry vinaigrette, toasted walnuts, Point Reyes blue cheese, fuyu persimmons, pink peppercorn saba Or Smoked Fish Board House-smoked local wild sablefish, house pickles, halibut rillettes, with house croutons, radish salad.    
3. Soup or Budino Cranberry borscht with crème fraiche and dill coulis Or Savory Pumpkin Budino Blue pumpkin, parmesan, sage, aromatics.    
4. Main: Sable, Ling, Sole   Sablefish with crispy skin, red cabbage and hazelnut yogurt sauce, polenta cakes, sautéed shaved kabocha squash. Or Local wild Swordfish with Moroccan spice rub, grilled , cauliflower ‘couscous’ , roasted carrot with charmoula, chick peas with preserved lemon and parsley. Or Local wild-caught Petrale Sole in parchment with sage, rosemary and thyme; white wine sabayon, mushroom risotto, sautéed greens and roasted scarlet turnips. 4. Main: Crab, Sable, Ling, Sole   Whole Dungeness Crab, aromatic steamed with Melted Candy Cap Butter, herbed fingerling potatoes, watercress salad with Buddhas hand citronette Or Sablefish with crispy skin, red cabbage and hazelnut yogurt sauce, polenta cakes, sautéed shaved kabocha squash. Or Local wild Swordfish with Moroccan spice rub, grilled , cauliflower ‘couscous’ , roasted carrot with charmoula, chick peas with preserved lemon and parsley. Or Local wild-caught Petrale Sole in parchment with sage, rosemary and thyme; white wine sabayon, mushroom risotto, sautéed greens and roasted scarlet turnips.    
            5. Dessert Autumn Pavlova Crunchy hazelnut meringue cloud with Ginger whipped cream, cranberry conserva. Or Pumpkin tartelette with candy cap whipped cream, pralined pepitas Or Chocolate- chestnut pot de crème with almond tuille, cocoa nibs.              
 

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