Thanksgiving Dinner

A R TIS A N CHEE S PL AT E

17.

Jasper Hill Farm Moses Sleeper

Pasteurized Cow’s Milk, Vermont

Ambrogio Verde Capra Pasteurized Goat’s Milk, Italy

Fiscalini Farms San Joaquin Pasteurized Aged Cow’s Milk

California

JUMB O SHRIMP C OCK TA IL 19. Cocktail Sauce, Lemon

H A L F DOZEN OY S T ER S 18. Classic Mignonette, Lemon

JUMB O LUMP CR A B C OCK TA IL 19. Cilantro Lime Aioli

1 L B. M A INE L OB S T ER 26.

CHILLED SHELLFISH

PRIME BEEF S T E A K TA R TA R E 13. Goat Cheese Croquettes, Caper Remoulade, Mustard Oil

DAY B OAT FL OUNDER CE V ICHE T IR A DIT O 14 . Avocado, Charred Jalapeño, Grapefruit, Spicy Aioli

Tobiko, Coriander Corn Tortilla

CRISPY C A L A M A RI & A R TICHOK E HE A R T S 13. Chorizo, Parsley, Fried Capers, Garlic & Squid Ink Aioli

SE A R ED DUCK FOIE GR A S 19. Warm Apple Cake, Apple Relish, Spiced Pecans

Dulce Chocolate, Bourbon Cream

DOUBL E T UN A TA R TA R E PA R FA IT 14 . White Tuna, Ahi Tuna, Wasabi Avocado

Citrus Soy Dressing

PA N SE A R ED SPA NISH OC T OP U S 15. Saffron Potatoes, Feta Cigar, Crispy Chick Peas

Watercress, Smoked Pepper Purée

APPETIZERS

L OB S T ER BIS Q UE 12. Shrimp, Oven-Dried Tomatoes, Tarragon

BU T T ER NU T S Q UA SH S OUP 9. Apple Fennel Slaw

S OF T BIBB L E T T UCE S A L A D 12. Bibb Lettuce, Endive, Roasted Beets, Match Stick Potatoes

Soft Goat Cheese, Aged Sherry Vinaigrette

CHOPPED ROM A INE S A L A D 12. Romaine Hearts, Roasted Pepper, Parmesan Frico, Anchovy

Chopped Egg, Grana Padano Cheese, Caesar Dressing

MO SHULU S T E A K HOU SE W EDGE 13. Cherry Tomato, Blue Cheese, Bacon Croutons

Cucumbers, Crispy Shallots, Blue Cheese Dressing

SOUPS AND SALADS

EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOOD BORNE ILLNESSES. | EXECUTIVE CHEF, ANTHONY BONETT

SUSHI ROLLS

SE S A ME SHRIMP T EMP UR A ROL L 18. Masago Shrimp Crunch, Teriyaki Shitake Mushrooms

Sweet Potato, Grilled Scallion, Spicy Mayo

SPIC Y SHRIMP, K A NI & T UN A ROL L 15. Seared Shrimp, YellowfinTuna, Kani Salad

Grilled Scallion, Spicy Chili Sauce

MO SHULU T UN A DUE T ROL L 16. Yellowfin & White Tuna Sashimi, Avocado

Spicy Cucumber, Carrot, Micro Shiso

S A L MON JA L A PEÑO & A PPL E ROL L 14 . Salmon, Jalapeño, Apple, Scallion

Cream Cheese, Salmon Caviar

C A LIFOR NIA SHRIMP CRUNCH ROL L 14 . Kani Salad, Mango, Avocado, Masago Shrimp Crunch

MU SHROOM & GOAT CHEE SE C A NNEL L ONI 24. Roasted Kabocha Squash, Sautéed Kale, Grana Padano

Oven-Dried Tomato, Truffle Mushroom Sauce

PAN SE A R ED N AT UR A L CHICKEN BREAST 26. Brie Cheese & Mushroom Risotto, White Asparagus

Butternut Squash Purée, Pink Peppercorn Jus

PA N SE A R ED PEK ING S T Y L E DUCK BR E A S T 33. Five Spice White Sweet Potatoes, Shanghai Tips

Maitake Mushrooms, Lotus Root, Peking Duck Sauce

N AT UR E ’ S S OURCE CEN T ER C U T FIL E T MIGNON 42. Potato Purée, Sautéed Kale with Boursin Cheese

Tempura Onion Rings, Rosemary Mustard Brandy Sauce

N AT UR E ’ S S OURCE 12. OZ. B ONEL E S S RIB E Y E 4 6. Red Chimichuri Rubbed, Creamed Corn & Sweet Potatoes

Hand Made Guacamole, Fried Avocado

TO THE LANDFROM THE SEA

PA N SE A R ED WIL D S T RIPED B A S S 36. French Lentils, Roasted Root Vegetables, Granny Smith Apples

Brussels Sprouts Hay, Fall Spiced Carrot Fluid Gel, Truffle Foie Gras Jus

DI JON CRU S T ED R A INB OW T ROU T S TACK 29. Braised Beef Short Rib, Fingerling Potatoes, Melted Leeks

Tomato Onion Jam, Red Wine Sauce

CRISPY SK IN AT L A N TIC S A L MON 29.

Roasted Cauliflower Purée Spinach with Brown Butter & Dried Cherries

Toasted Hazelnuts, Black Truffle Mustard Vinaigrette

BLUE CHEE SE & B AC ON CRU S T ED S WOR DFISH 3 4. Smoked Potato & Crab, Cippolini Onions, Sautéed Asparagus

Asparagus Purée, Horseradish Cream, Saba Reduction

CHE S A PE A K E S T Y L E JUMB O LUMP CR A B C A K E 36. Sweet Potato Shoestrings, Moshulu Salad

Chipotle Aioli, Caper Remoulade

GR A ND PL AT E AU 82. Chilled Whole One Pound Lobster, 4 Shrimp

6 Oysters, 4 Oz. Colossal Crab Cocktail 4 Tuna Tartare on Endive with Cocktail Sauce

Caper Remoulade, Citrus Aioli, Tropical Mignonette

PL AT E AU 59. Half One Pound Lobster, 4 Shrimp, 4 Oysters

4 Oz. Colossal Crab Cocktail with Cocktail Sauce Caper Remoulade Citrus Aioli, Tropical Mignonette

Super Lump Crab meat 10.

Thick Cut Smoked Bacon 5.

Artisan Blue Cheese 5.

Seared Foie Gras 15.

Sauteed Jumbo Shrimp 5. Ea

ADDITIONS

SIDES

HOUSE MADE

CHARCUTERIE &

ARTISAN CHEESE

29. Trio of House Cured Salumi and

Chef’s Selection of Three Cheeses Mostarda, Pickled Vegetables

Crostini

Sauteed Jumbo Asparagus, Shallot Butter 10.

Roasted Beets, Goat Cheese, Almonds, Cippolinis, Sherry Vinegar 9.

Fingerling Steak Fries, Chives & Garlic Aioli 8.

Roasted Local Wild Mushrooms, Caramelized Onion 10.

BRUSSELS SPROUTS Hay, Cotto Ham, Grana Padano, Golden Raisins

Toasted Pine Nuts, Sherry Vinegar 10.

Crab Mac ‘n Cheese Gratin, Truffle Bread Crumbs 12.

Yukon Gold Potato Puree 8.

ROASTED ONE &

A HALF POUND

MAINE LOBSTER

46. Crispy Spinach Thai Aromatics

Red Curry Thermidor Sauce

A R TIS A N CHEE SE PL AT E

17.

Jasper Hill Farm Moses Sleeper

Pasteurized Cow’s Milk, Vermont

Ambrogio Verde Capra Pasteurized Goat’s Milk, Italy

Fiscalini Farms San Joaquin Pasteurized Aged Cow’s Milk

California

SPICE BRINED FR EE R A NGE

T UR K E Y BR E A S T 31. Yukon Potato Puree, Caramelized Maple Yams, Haricot Vert, Glazed Carrots, Cranberry Relish, Truffle

Wild Mushroom Leek Stuffing Madeira Turkey Gravy