From midday until evening Chef Matthew Sramek and his kitchen associates will be pleasing guests and their families with a varied prix-fixe seasonal menu.
Appetizers include Caramelized Tahitian Squash Veloute; Arugula and Bresaola Salad with roasted persimmon, manchego and spiced walnuts; Caramelized Nantucket Bay Scallops; Roasted Quail or Cranberry Glazed Pork Belly Confit with leeks and braised Savoy cabbage.
Tempting Entrees are Roasted Turkey Breast and Leg with cornbread stuffing, buttermilk mashed baby red potatoes and traditional gravy; Seared Scottish Salmon accompanied by parsnip puree, Brussels sprouts, smoked bacon and apple chutney; Seared Sea Bass with haricots verts, butternut squash agnolotti and porcini jus; Center Cut Grilled Pork Chop with celery root puree, roasted quince, braised Tuscan kale and bourbon glaze; or Filet of Whole Roasted Beef Tenderloin with sweet potato gratin, broccolini and red wine reduction.
For Dessert: Thanksgiving Trio of Chocolate Pumpkin Tart, Spiced Apple Galette and Vanilla Bean Panna Cotta with Pomegranate Gelee.
Price does not include tax or gratuity
For reservations: (858) 314-1996