seared foie gras, hazelnut-nib waffle, cranberries, cranberry tapenade saba-hazelnut oil dressing
bison loin sous vide, quince puree, thumbelina carrotschanterelle gratin, banyuls sauce
seared scallop poached in carrot butterspinach puree, honshimejii, truffles, romanesco, balsamic-carrot butter dressing
seared foie terrine, foie gras "opera torte", seckle pearscandied pecans, red ribbon sorrel, quince paint
Happy Thanksgiving All...Hope you and yours have a very happy holiday.
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