Thanksgiving Menu:
Crème of Butternut Squash Soup
Homemade Amaretto-Nutmeg Marshmallows
and Duxelle of Wild Mushrooms
or
Poached Oysters
Garnished with Oscetra Caviar, Sauce Vermouth
or
Maine Lobster Salad
Apple-Champagne Vinaigrette
*****
Sautéed “A” Steak of Foie Gras
Honey Muscat Poached Pears with Crème Fraîche Gastrique, Brioche and Crushed Almonds
or
Roasted Langoustine
Creamy Arborio Risotto
or
Sautéed Filet of Black Bass
Saffron Sauce and Cauliflower Mousseline
*****
Sautéed Center Cut Filet of Swordfish
Court-Bouillon Sauce and Fresh Herbs
or
Slow Roasted Prime Short Rib
Gratin of Potatoes and Cabrales Blue Cheese
or
Roasted Milk-Fed Veal Chop
Rosemary Potatoes and Au Jus
or
Prime Filet Mignon
Symphony of Vegetables
or
Supreme Roasted Pheasant
Pears, Morels and Wild Rice Risotto
*****
All Tables Receive Complimentary
Brioche Stuffing and Cranberry Sauce
*****
Dessert
Cost: One Hundred Fifty
General Manager: Kelly Moloney
Restaurant: 702-693-8105
Reservations: 702-693-7223
