Thanksgiving dinner is rounded out perfectly with some white light fluffy dinner rolls. The dough is always a dream, so smooth and silky, unlike the 100% whole grain that I make most of the time.

Crispy nori-crusted shrimp, sweet potato ginger purée, daikon sprouts, wasabi beurre blanc, soy reduction

Vanilla crème brûlée served atop a dulce de leche covered cookie, fresh fruit, mint leaves, raspberry coulis

Beef carpaccio & arugula salad with Maytag blue cheese, polenta croutons, shaved shallots, fried capers, chives, and gastrique pearl onions

Ginger fried rock shrimp & calamari, carrots, red peppers, haricots verts, onion rings, jalapeños, spicy Thai chili sauce

Sashimi-grade ahi, jalapeños, shallots, grilled pineapple, pickled ginger, wasabi mayo, soy verjus, chili oil, topiko, wontons

Mediterranean mezze platter with baba ganoush, prosciutto, hummus, marinated olives, Greek salad, and grilled flatbread

Mixed winter greens salad with toasted hazelnuts, goat cheese, and cranberry currant vinaigrette

Crispy shrimp & shiitake spring rolls with jalapeño-mint sweet & sour dipping sauce

Parmesan flans for the organic greens salad

Oysters on the half shell with shallots, chives, and pomegranate verjus granita

Jumbo lump crab salad, creamy horseradish potatoes, blistered tomato jam, chive oil, dill shoestring potatoes

Speciality ice cream made in-house daily, traditional almond tuile

A sampling of house-made sorbet, apple confit, crème brûlée, toffee cake, and bourbon pecan bread pudding

Orange & anise encrusted crispy day boat sea scallops, roasted beet risotto

red velvet cake pre frosting