A work in progress.
Warm Cauliflower Panna Cotta
Smoked Sablefish, Caviar, Roasted Cauliflower, Persimmon-Lemon-Thyme Sauce
Cream of Watercress
Poached Lobster, Hearts of Palm
Terrine of Duck
Duck Ham, Chanterelles, Foie Gras, Pecans
Butternut Squash Ravioli
Rasin-Brown Butter, Glazed Squash, Sage, Walnuts
Intermezzo of Apple Sorbet
Calvados, Candied-Ginger
Venison Loin with a Chestnut Crust
Juniper Mustard, Braised Red Cabbage, Madeira Jus
Turkey
Leg Braised with Cranberry-Turkey Chorizo, Traditional Stuffing, Glazed Roots
Breast Roasted with Cranberry-Oyster-Cornbread Stuffing, Skin Crisped in Orange Honey
Pear Tart
Pear-Honey, Lavender, Vanilla-Goat Milk Ice Cream, Pink Peppercorn Mignonette
Pumpkin-Spice Egg Nog
Bourbon, Maple Syrup, Crispy Gingerbread
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