Served 1:00pm until 8pm

Appetizers

  • Butternut Squash Veloute

    Vermont maple syrup

    6

  • Onion Soupe Gratinée

    6

  • Simple Green Salade

    black truffle vinaigrette

    7

  • Apple & Bleu Cheese Salade

    mesclun greens, spicy cashews, Port wine vinaigrette

    12

  • Roquette Salade

    baby arugula, smoked tuna, shaved Parmesan,
    cippollini onions, lemon vinaigrette

    13

  • Moules Frites

    mussels steamed in Riesling wine,
    garlic, shallots & onions with pommes frites

    15

  • Traditional Baked Alsatian Escargots

    1/2 dozen   10   •   one dozen   16

  • Terrine de Foie Gras Maison Mi-cuit, sur Brioche

    Hudson Valley foie gras, seasonally inspired by Chef Ost

    16

  • Foie Gras Farandole

    terrine de Foie Gras, Foie Gras mousse,
    pate Perigourdine with truffles

    18

  • Pan Seared Foie Gras

    lentil ragout, toasted brioche, aged Port wine sauce

    20

    • • • • • •

    Entrees

  • Grilled Angus Filet Mignon

    crushed potatoes, sautéed asparagus, wild mushroom sauce

    (5 oz)   25

    (10 oz)   34

    add truffle butter   3
    add two pan seared scallops   7

  • Thyme & Rosemary Marinated Rack of Lamb

    terrine de Foie Gras, Foie Gras mousse,
    pate Perigourdine with truffles

    18

  • Grilled 12oz Veal Porterhouse

    mushroom risotto, sautéed broccolini, Madeira reduction

    28

  • Pan Seared Peking Duck Breast

    orzo gratin, glazed heirloom carrots, raspberry vinegar sauce

    26

  • Maple Roasted Turkey

    chestnut stuffing, haricot vert & haricot jaune,
    Yukon gold mashed potatoes, giblet gravy & fresh cranberry fruit relish

    25

  • Poisson du Jour

    market price

  • Maine Lobster Risotto

    mushroom & peas, cognac lobster sauce

    29

    • • • • • •

    Thanksgiving Prix Fixe Menu

  • Butternut Squash Veloute

    Vermont maple syrup

    or

    Mesclun Green Salade

    dried cranberries, spicy cashews, port wine vinaigrette

    • ~ ~ ~

  • Maple Roasted Turkey

    chestnut stuffing, haricot vert & haricot jaune,
    Yukon gold mashed potatoes, giblet gravy & fresh cranberry fruit relish

    or

    Fresh Vermont Goat Cheese Crotin

    served warm with a bouquet of mache with apple cider vinaigrette

    • ~ ~ ~

  • Pastry Chef’s Thanksgiving Cheese Cake

prix fixe $50 per person
plus beverage, tax and gratuity

NOTE: All prices are subject to change without notice.

18% gratuity add to parties of six or more guests.

Thank you for conducting cell phone business outside.