Thanksgiving Day

    • First course

    • Roasted beet salad

      pickled pears, arugula, pistachios,
      smoked crème fraíche, parsnip chips,
      maple-bacon vinaigrette

    • Second course

    • Lemon-rosemary agnolotti

      fresh ricotta, wild mushrooms,
      black truffles, scallop

    • Third course

    • Braised short rib

      creamed nettles, potato confit,
      crispy onions, horseradish jus

    • Fourth course

    • Warm chocolate pudding cake

      salted caramel, local berry preserve