Thanksgiving Dinner
Seafood Special | Chef Bryan Nelson

"I GENERALLY UNWIND

BY HAVING DINNER

WITH CLOSE FRIENDS"

Nelson DeMille

HOLDIAY MENU SUGGESTIONS

HORS D’ OEUVRES

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

FIRST COURSES

Soups

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

DESSERTS

Desserts

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

Personal Chef | Bryan Nelson Aspen Colorado, USA 
 

Phone:     970.948.6514
Email:      info@bryannelsonchef.com

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© 2014 by Personal Chef Bryan Nelson

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