Thanksgiving Menu at Aureole

First Course

BUTTERNUT SQUASH SOUP
CANADIAN LOBSTER, CRANBERRIES, BLACK TRUMPET MUSHROOMS, HOT CINNAMON COTTON CANDY

WILD MUSHROOM RISOTTO
SPECK HAM, PARMIGIANO-REGGIANO, TOASTED PINE NUTS, EXTRA VIRGIN OLIVE OIL (SHAVED WHITE TRUFFLE SUPPLEMENT $MP)

YELLOW FIN TUNA TARTARE
DAIKON RADISH, NORI TOAST POINTS, AJI AMARILLO, MISO SAKE DRESSING

DIVER SEA SCALLOP "SANDWICH"
SEARED FOIE GRAS, SUGAR SNAP PEAS, PASSION FRUIT, CHIVES

QUAIL & FOIE GRAS BALLOTINE
PISTACHIO NUTS, FIG PORT CHUTNEY, MACHE GREENS, COUNTRY BREAD

FARMED BABY GREEN SALAD
BLUE CHEESE, FALL VEGETABLES, WHITE BALSAMIC DRESSING

Second Course

SLOW ROASTED PRIME RIB
HARICOT VERT, CREAMED PEARL ONIONS, CRISPY POTATOES, ROASTED GARLIC, ROSEMARY AU JUS

YELLOW FIN TUNA "WELLINGTON"
PORCINI MUSHROOMS, FLAT LEAF SPINACH, FOIE GRAS, RED WINE REDUCTION

ORGANIC FARM RAISED TURKEY
SAUSAGE STUFFING, BROCCOLI, CRANBERRIES, POTATO PUREE, GIBLET GRAVY

THREE CHEESE RAVIOLI
TOMATO FONDUE, PINE NUTS, PARMIGIANO-REGGIANO, BABY BASIL

CANADIAN HARD SHELL LOBSTER
FINGERLING POTATOES, SWISS CHARD, QUINCE, FINE HERB BUTTER SAUCE SUPPLEMENT $10

CRISPY BLACK SEA BASS
SPANISH CHORIZO, PIPERADE, RED BLISS POTATOES, SAFFRON MUSSEL BROTH

Dessert

CLASSIC TARTE TATIN
YOUNG GINGER ICE CREAM, CARDAMOM

CHOCOLATE BREAD PUDDING
"FRENCH BUTTER" PEAR, GUINNESS

ST. PETE'S BLUE CHEESECAKE
PORT POACHED FIGS, QUINCE, WALNUT LEAVES

SWEET POTATO GRATIN
SPICED CRANBERRY, TOASTED MARSHMALLOW

SELECTION OF ICE CREAMS & SORBETS

SELECTION OF MURRAY'S ARTISANAL CHEESES
HONEY WHEAT CRACKERS, SEASONAL PRESERVES, CELERY