Before you spend hours in the kitchen this Thanksgiving, treat yourself and your out of town guests to a decadent Pre-Thanksgiving Sunday Brunch. Executive Chef Marcelo Marino created this five-course holiday menu to showcase exotic courses from around the world, complimented by the freshest seasonal ingredients. Price includes one glass of champagne and prix fixe 5-course menu; Reservations required; Seatings every half hour.
FIVE-COURSE MENU:
House made turkey sausage made with dried cranberries and pine nuts accompanied with succotash and a decadent seasonal mixed salad.
Scottish Salmon gravlax wrapped in tangy red mustard leaves served with a slice of sweet potatoes and wild mushroom quiche, fruit compote and mascarpone cheese.
Ostrich egg scramble with prosciutto and dried cherries with a side of fruit compote, salad and mango fig reduction.
Green House eggs specialty with a poached egg, duck prosciutto and pan purdue and seasonal fruit compote drizzled with espresso cabernet reduction.
Pumpkin, pistachio and cranberry bread pudding, with a creamy panna cotta and fruit compote.