Thanksgiving Menu

Home-cured duck prosciutto, red bartlett pear, maple-balsamic glaze
Egly-Ouriet Grand Cru brut rosé

Leek, gruyère, and pine nut tart

Celery root-leek-potato soup

2001 Guigal Hermitage blanc

Winter salad of mâche, claytonia, minutina
Walnut-Sherry vinaigrette

Kimchi juice-marinated diver scallop with braised pan di zucchero
Quail egg, guanciale, kimchi, pan sauce
2001 Lucien Albrecht Gewurtztraminer Cuvée Marie

Ham “ravioli” with squash-apple-walnut filling
Clear squash consommé, togarashi
Beef marrow bone
Buckwheat “risotto”, beef-saffron reduction
1983 Joseph Drouhin Bonnes-Mares

Duck confit
Sweet potato gnocchi, cranberry-wine reduction, nettle purée
2000 Carver Sutro Petite Sirah

Local cheeses:
Bayley Hazen (VT,) Kunik (NY,) Toussaint (NY)
1997 Teofilo Reyes Ribera del Duero

Pumpkin panna cotta
Yuzu-clove syrup, lemon balm
1999 Paul Delesvaux “Sélection de Grains Nobles” Coteaux du Layon

Wine-poached pear and chocolate tart
Applesauce-Calvados ice cream
1991 Dow’s Vintage Porto
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One Comment

  1. s.j.simon
    November 24
    Reply

    ol. did you know that chocolate was banned in switzerland for many years. read this

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