La Casa Sena Thanksgiving 2007
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FIRST
SEAFOOD DUO
SALMON - LOBSTER CAKE - lemon oil, grilled squash
&
BLACK & BLUE AHI TUNA - black sesame crusted, wasabi aioli
“A” Flight: Francine et Olivier Savary, Vieille Vigne, Chablis 2006
“B” Flight: Olivier Leflaive, Meursault 2005
SECOND
Choice of:
GRILLED PUMPKIN SOUP
pumpkin seed oil, red chile pepitas
“LCS” WALDORF SALAD
butter lettuce, celery, grapes, shiraz poached pears, red chile walnuts
creamy blue-goat cheese dressing
“A” Flight: Bonterra, Viognier, Mendocino 2005
“B” Flight: Roger Perrin, Chateauneuf - du - Pape Blanc 2005
INTERMEZZO
CRANBERRY -CHAMPAGNE GRANITA
MAIN
Choice of:
ROASTED PUMPKIN SEED CRUSTED PORK LOIN
green chile whipped potatoes, braised rapini, ancho-chile, wild mushroom pork jus
MAPLE- CHIMAYO CHILE GLAZED FREE RANGE TURKEY
huitlacoche – corn stuffing, roasted shallot whipped potatoes,
sautéed red chard, green chile gravy
VEGETARIAN SAMPLER
sweet potato- quince tamale, squash-goat cheese relleno,
grilled pineapple enchilada, tropical red chile
“A” Flight: Château Thivin, Côte de Brouilly 2006
“B” Flight: Roberto Voerzio, “Vigneti Cerreto”, Barbera d’Alba 2004
or
Numanthia, Toro 2005
FINISH
Choice of:
LEMON CRÈME BRULEE TART
glazed berries, blueberry panna cotta
PUMPKIN CUSTARD
Pecan Nougatine, Nougatine And Phyllo Crisps
“A” Flight: Merryvale, “Antigua”, Muscat de Frontignan, California n/v
“B” Flight: Alois Kracher, Eiswein Cuvee, Burgenland 2006
Sixty – five dollars food only
“A” wine flight eighty – five dollars; “B” wine flight one hundred – five dollars
If service pleases eighteen percent service added
Executive Chef — Patrick Gharrity
Executive Sous Chef — Alvaro Ramirez
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