3-Courses | $99 per guest | Excluding tax and gratuity
Thursday, November 27, 2025
Choice of:
Golden Harvest & Arugula Salad
Autumn fruits, arugula, and fennel brightened by cranberry vinaigrette and crowned with
Shropshire Blue.
Butternut Squash Ravioli
Hand-crafted pasta filled with mascarpone and squash, finished with citrus beurre blanc,
hazelnut crumble, and crispy sage.
Cremini Mushroom Bisque
Silken mushroom purée finished with truffle espuma, herb oil, and applewood-smoked
bacon crumble.
Choice of:
Wagyu Filet Mignon & Crab Cake Royale
A duet of land and sea — tender Wagyu filet and golden crab cake with charred corn, lobster bisque emulsion, and crisp leeks.
Maple-Glazed Sea Bass
Chilean sea bass in maple beurre blanc with autumn vegetables and sweet potato pavé —
balancing ocean richness and seasonal warmth.
Grilled Maitake Mushroom Steak (Vegetarian)
Fire-grilled maitake with sunchoke mousse, steamed freekeh, truffle espuma, and a touch
of mushroom dust.
Turkey Two Ways
Roasted turkey breast and succulent turkey leg croquette with silky pomme purée,
charred corn, wild mushroom stuffing, and cranberry gastrique — a refined expression of
Thanksgiving tradition.
Choice of:
Deconstructed Baklava-Style Cheesecake
Cheesecake mousse layered with buttery phyllo, pistachios, rose water syrup, and grilled
strawberry compote.
Chocolate Espresso Crémeux
Espresso-infused chocolate ganache on a crisp cocoa cornflake crust.
Carrot Cake Nouveau
A modern twist on the classic — spiced carrot cake with cream cheese frosting, carrot
gelée, and a toffee spiral.
