WITH A FOCUS ON SEASONALITY AND LOCALLY SOURCED INGREDIENTS FROM BOTH LAND AND SEA, ”TERRE ET MER", LE PAVILLON OFFERS AN INNOVATIVE MENU SHOWCASING VEGETABLE-FORWARD AND SEAFOOD-CENTRIC CUISINE.
THANKSGIVING MENU
Thursday, November 28th
12:00PM -8:00PM
3-course prix fixe | $205 pp
Kids' Menu (under 12 years) | $95 pp
First Course
GOLDEN OSETRA CAVIAR 30 grams | 110
lemon crème fraîche, potato blinis
SAUMON | OSETRA CAVIAR
trio of norwegian salmon | crudo, rillette, chaud-froid | lemon & wasabi crème fraîche | supplement 15.
SALADE | TRUFFE
camembert fermier, brussels sprouts, roasted root vegetables, frisée, black truffle | supplement 10.
POTIMARON | HOMARD
lobster bisque, honeynut squash, urfa pepper
POULPE | AUBERGINE
octopus à la plancha, caponata, heirloom tomato, red pepper coulis, charred broccolini vinaigrette
BUCATINI | CRABE
bucatini, jonah crab, saffron, single estate costa rican peppercorn, uni butter, baby artichoke
AVOCAT | FINES HERBES
grilled avocado, castle valley einkorn berries, kale, harissa, yogurt green goddess
Main Course
DINDE | CHÂTAIGNE
roasted turkey breast, braised leg, brussels sprouts, chestnuts cornbread stuffing, cranberry chutney, sage gravy
CHOUFLEUR | MUHAMMARA
roasted cauliflower, norwich meadows aleppo pepper muhammara coco de paimpol beans, fromage blanc
BAR | GROSEILLE
cedar baked black bass, roasted fennel, gooseberries, fig leaf vierge
SOLE | TOPINAMBOUR
wild dover sole, roasted sunchoke, concord grapes, foie gras “beurre rouge” | supplement 20.
SAINT JACQUES | POIVRE
new england sea scallops baked in the shell sautéed cuttlefish, crispy pork belly, savoy cabbage, piperade verte
BOEUF | TRUFFE NOIRE
roasted double R ranch striploin wild rice and mushroom “strudel,” haricots verts, braised brisket, sauce périgourdine | supplement 25.
GARNITURES | 16.
gratinéed garnet yam, sesame halva “green bean casserole” wild mushroom fricasée truffled pommes mont d’or grilled broccolini
Dessert
