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Thanksgiving Dinner
Seafood Special | Chef Bryan Nelson




Nelson DeMille



Hors d’´ oeuvres

Petaluma Duck, fresh Mission figs, blis 25 year aged balsamic vinegar


Seared Sea Scallops, Foie Gras, Celery Root, Truffle Veal Demi-Glace


Colorado Lamb Chops, Jalapeno Mint Gelee


Smoked Salmon, Caviar, chive crème fraiche, buckwheat blinis


Ahi Tuna Tartare, Ginger Geleè, Tamari Sesame, wonton crisps


Hawaiian Snapper Ceviche, Serrano, Cilantro, Avocado Purèe, Yuca chips


Avalanche Ranch Goat Cheese Stuffed Piquillo Peppers


Korean BBQ Beef Short Rib Tacos with Kimchi


Colorado Elk, Roasted Chestnuts puree, Huckleberries


White Bean and Roasted Garlic Puree, Nicoise Olives, Preserved Heirloom Tomatoes, Rosemary Crostini


Jamón Serrano, Midjool Dates, Midnight Blue Cheese


Wellfleet Oysters on the half shell, Champagne Mignonette


Mini Jumbo Lump Crab Cakes, Spicy Aioli, Napa Cabbage


Peeled Jumbo Shrimp Cocktail


Salmon Tartare, American Sturgeon Caviar, Fingerling Potato chips



Butternut Squash with Confit of Duck


New England Clam Chowder


Lobster Bisque


Beef Pho


Sunchoke Veloute with Black Truffles


Curried Cauliflower with Golden Raisins, Mount Rose Apples




Green Salads

Escarole, Red Leaf Lettuce, Ruby Red Grapefruit, Avocado, Warm Toasted Cumin Vinaigrette


Watercress, Arugula, Baby Beets, Avalanche Ranch Goat Cheese, Beet Chips, Truffle Vinaigrette


 Baby Spinach, Asian Pears, Fresh Hearts of Palm, Sweet and Spicy Pecans, Blood Orange Vinaigrette




Small Shellfish Plates

Warm Lobster Salad, Avocado pureè, Grapefruit, Leeks, Citrus Vinaigrette


Steamed Alaskan King Crab, Buerre Fondue


Wild Cape Cod Mussels, white wine jalapeno tomato broth


Seared Sea Scallop, Celery Root Puree, Almond Tuile Huckleberry Sauce




Small Fish Plates

Seared Ahi Tuna, Pickled Ginger, Ponzu, Daikon Radish


Spanish Mackerel, Prosciutto, Piquillo Peppers, Saffron Aioli


Monk Fish, Foie Gras, Lemon Tarragon Beurre Blanc


Hiramasa Sashimi, Asian Pear, Shishito Peppers, Mango lime Sorbet




Small Plates

Veal Sweetbreads, Granny Smith Apples, Black Trumpets,  Apple Cider Vinegar


Glazed Pork Belly, Baby Turnips and Carrots, Sweet Soy Glaze


Butternut Squash Agnolotti, Fresno Chilies, Pears, Black Walnuts, Sage Butter Nage





Beef Entrees

Braised Beef Short Ribs, Wild Mushroom Barley Risotto, Blackberry Port Wine Reduction


Grilled American Wagyu Tenderloin, Bone Marrow Butter, Garlic Spinach, Fingerling Potatoes


Prime Rib Roast, Caramelized Cipolini Onions, Brussels Sprouts, Bordelaise Sauce


Local Grass Feed Beef Flat Iron, Sweet Potato Gratin, Swiss Chard, Organic Beef Ginger Broth



Flourless Chocolate Cake, Blood Orange Sorbet,


Madagascar Vanilla Poached Pineapple, Coconut Pana Cotta, Huckleberries


Sable Cookies, Greek Yogurt Sorbet, Bruleed Grapefruit, Balsamic Reduction  


Caramelized Bananas, Salted Caramel Ice Cream, Dark Chocolate

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