Chef William Bradley and his team celebrate this favorite American fall holiday with a French-inspired flair starting with an Amuse Bouche of Yogurt Fouette with pickled cranberries. The first course is Beurre D’Anjou Pochees or Salad of Baby Fennel with beets, quince and candied citrus. Next course is Smoked Salmon Tart. The third course is a choice of St. Pierre with squid, chorizo and sauce Romesco or Sea Bream with artichokes en persillade, saffron and garlic cremeaux; followed by Chestnut Raviolini with Brussels sprouts, sweet onion and bacon (white truffle supplement available). Salt-Roasted Turkey with traditional garnishes is the fifth course. The sixth is Pomegranate Sorbet with champagne granite. To complete this extravagant meal is Financier with glazed prunes and amaretto.
Price does not include tax or gratuity.
Reservations, secured with credit card, at (858) 314-1996