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Thursday, November 27th, 2008
MENU CARTE
Chef Karsten Hart
Amuse Bouche
HOUSE CURED ARCTIC CHAR 'TARTARE'
Poached Quail Egg,
Spinach-Buckwheat Blinis with Caviar
OVEN ROASTED COBIA FILLET
Topped with Gulf Shrimp Mousseline
and wrapped with Serrano Ham,
Grilled Organic Purslane,
Haricot Vert-Andouille Broth
BAKED ACORN SQUASH 'BOWL'
FILLED WITH SMOKED OYSTER-SQUASH BISQUE
Crispy Ipswich Clams,
Styrian Pumpkin Seed Oil
A PILGRIMS FEAST:
Roasted Farm Turkey
Cured with Green Cardamom,
Braised Wirsing Cabbage with Apples and Pearl Onions,
Cranberry-Noble Sour Jam
and in true Tradition
Medallion of Venison Loin
SousVide with Truffle and Rosemary,
Wild Mushroom Polenta
Grilled Fall Greens,
Rosehip-Venison Jus
TRIO OF SALADS:
Fingerling Potatoes,
Tomato and Red Onion,
Cucumber with Sour Cream and Dill
PUMPKIN CREME BRULEE
With Pumpkin Ice Cream
and
SCHOKOLADE-MOKKA-KUCHEN
Candied Coffee Beans
$105 per person
Tax and Gratuity not included
Seating times available between 1:30 pm & 6:30 pm
Please call (559) 683-6800
for reservation inquiries
* * *
Dear Guest, Please know, our kitchen happily accommodates your special dietary requests. Dishes for vegetarians are innovative and scrumptious!
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