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