Thanksgiving Table D’Hôte

SHRIMP REMOULADE
A duet of Louisiana Gulf shrimp with White Remoulade and Arnaud’s Remoulade

ROASTED BUTTERNUT SQUASH SOUP
Truffle Crème Fraîche

CRAB AND CORN BISQUE

BUTTER LETTUCE SALAD
Shaved onions, Stilton Cheese, spiced walnuts and Sherry Vinaigrette

GULF FISH AMANDINE
Crisply fried almond-crusted fillet, topped with sliced almonds and Lemon Butter Sauce

SWORDFISH PROVENÇALE
Grilled with Provençale herbs and topped with Vine Ripened tomatoes, Nicoise olives, Roasted Garlic and Smothered Haricot Verts

TRADITIONAL ROASTED TURKEY
Cornbread or Oyster Dressing, Cranberry Sauce, Candied Yams and French beans

BRAISED BEEF SHORTRIBS
Pancetta and Sage Jus, Smothered Mustard Greens, Potato Dauphinoise

APPLE BARLEY CAKE
Apple Brown butter and barley cake, Satsuma Cremeux, Apple Spice Crunch, Thai Tea ice cream

EARL GREY CRÈME BRULÉE
Served with Lemon Madelines