THANKSGIVING MENU
Jerusalem artichoke soup with chestnut and fresh truffle
Spinach salad with roasted pumpkin, goat cheese, wine poached figs and caramelized pecan
Roasted turkey, Brussels sprouts, oven baked carrots with maple syrup, ginger and sweet potato purée
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Périgueux
Veal tenderloin, sautéed forest mushrooms, shitake aioli and sauce Périgueux
Pecan tart with pumpkin, apple
tatin
and bourbon chantilly 140