THANKSGIVING MENU

FIRST COURSE:

Leek Arancini

chaat spice, apple + tamarind chutney

Gulf Tuna Crudo

avocado, maggi, pickled serrano, onion, crispy quinoa

Panang Curry Shrimp

peanut, heirloom grits, makrut lime, hot chiles, fresh coriander

Little Gems

satsuma, fennel, queso fresco, pumpkin seed macha vinaigrette

SECOND COURSE:

 Wood Fired Cauliflower

whipped tahini, chickpea puree, almond dukkah, pomegranate

 Braised Denver Steak

colcannon that tasty Irish potato + kale mash

Chesapeake Scallops

forbidden rice, garlic cream, salsa verde

Turkey Masala Meat + Three 

 Potato mash, turmeric creamed greens, coffee smothered chickpeas

cranberry pickle, yogurt masala gravy, gots kick y’all!

HAPPY ENDING:

Lucy Boone Ice Cream Pie

Royal Falooda

chia, sev, rose milk, creole cream cheese ice cream

 Butter Cakery Cake