THANKSGIVING DAY
2pm – 8pm

Starters

Burrata Toast 21
Pumpernickel, Roasted Figs, Pomegranate, Balsamic Glaze

Kale Salad 19
Bulgur, Cucumber, Feta Cheese, Olives & Herbs

Roasted Cauliflower 19
Mint, Pine Nuts, Curry & Harissa

Roasted Beet Salad 21
Hearts of Palm, Hazelnuts, Spicy Greek Yogurt

Warm Lobster Salad 24
Butter Poached Lobster, Avocado, Frisee, Yuzu vinaigrette 

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Raw Bar

Petit Platter 60 12 Oysters, 12 Clams, 6 Jumbo Shrimp

Grand Platter 90
12 Oysters, 12 Clams, 6 Jumbo Shrimp, Poached Lobster 

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Mains

Faroe Island Salmon    39

 Brussel Sprouts, Peewee Potatoes, Pearl Onions, Mustard Emulsion

Maple Squash Agnolotti   35

Parmesan Crusted Zucchini, Charred Tomatoes, Pumpkin Fondue 

Roasted Organic Turkey Plate   39

Roasted Chestnut Stuffing, Maple Sweet Potatoes, Green Beans & Cranberries

 Grilled Rack of Lamb   48

Herb Cous-Cous, Greek Salad, Harissa Yogurt 

Crispy NY State Duck Breast**   42 

Creamy Polenta, Roasted Carrots, Pomegranate Reduction

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Dessert

Pumpkin Cheesecake 

Bavarian Cream Puff

Executive Chef Dmytro Guydash

Before placing your order, please inform your server if a person in your party has a food allergy.
These menu items contain raw*or undercooked foods.**
Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of
foodborne illness, especially if you have certain medical conditions.

RESERVE A TABLE