Tableau Bar Bistro
Thanksgiving
Tableau d’Hôte
HORS D’OEUVRES
SOUPE DE CÉLÉRY
bay laurel, almonds, tarragon
Antech, Blaquette de Limoux “Méthode Ancestrale”
PLAT PRINCIPAL
SUPRÈME DE DINDE
Rossdown Farms turkey, swiss chard and confit leg stuffing,
pomme aligot, Gruyere, wild mushroom brioche,
seasonal vegetables, cranberry gastrique
Marie-Pierre Manciat, Mâcon “Les Morizottes” 2015
Or
Remoissenet, Bourgogne “Renommée” 2015
DESSERT
TARTE TATIN AUX POIRES
honey caramel, hazelnuts,
whipped crème fraiche
Château de Montifaud, Vieux Pineau des Charentes
$60 Per Person
With Wine Pairing $90 Per Person
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