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THANKSGIVING DINNER AT CHABLIS

NOVEMBER 23, 2017 | 3:30-7:30

 

{TURKEY}

Appetizers

Butternut squash soup, creme fraiche, pumpkin seeds, walnut oil 9

Caesar salad, shaved parmesan, anchovies, crostini 10

Endives & persimmons, pomegranate seeds, cranberry sherry vinagrette, feta 10

Butter lettuce & cherry tomatoes, roasted corn, dried cranberries, lemon truffle vin 10

Roasted scallops, quinoa, pumpkin, edamame, lebne 15

 

Entrees

Thyme roasted turkey, sweet potato puree, rustic stuffing, cranberry & pan gravy 28

Slow braised lamb shank, mashed potatoes, blistered tomato, pearl onions, jus 30

Pan seared seabass, with crispy Brussels sprouts, spaghetti squash and beurre blanc 28

Mushroom bolognese, mushroom sauce slow simmered with tomatoes,

cream tossed with buccatini pasta finished with basil 23

Seared duck breasts with wild rice, mushrooms, cherries and port sauce 28

Short Rib 8 hour braised with potato au gratin, swiss chard and au jus 30

 

Desserts

Pecan pie, vanilla ice cream, bourbon caramel 10

Pumpkin cheesecake, dried cherries, pistachios 10

Fuji apple strudel, gold raisins, vanilla ice cream, caramel sauce 10


 

 

 

 

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