White bean velouté Périgord truffle and sautéed mushrooms
Sautéed sea scallops Meyer lemon, fennel and grains of paradise
Carnaroli risotto of butternut squash mascarpone, sage and walnut pesto
Slow roasted turkey, fricassée of root vegetables, bread sauce and roasting juices
Dry aged strip loin, sunchoke purée, pommes anna, roasted portobello ~
Pumpkin panna cotta, candied cranberries and gingerbread ice cream
Valrhona chocolate fondant with green cardamom caramel, sea salt and almond ice cream
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