Bastille is open Thanksgiving and if Chef Michelle wasn’t working she’d have this Sweet Potato Soufflé on her table! Here’s the recipe & their Thanksgiving menu . . .

First Course

Pumpkin-Maple bisque GF
Beets and squash salad with goat cheese GF

Slow roasted beets, butternut squash, toasted pumpkin seeds, arugula

Caesar salad
Romaine hearts, Radicchio, Parmesan, croutons, hard-boiled egg, lemon anchovy vinaigrette

Faux-gras terrine
Duck liver paté, served with fruit chutney, cornichon, crispy baguette, frisée

Shrimp beignets, remoulade aioli

Entrees

Slow-roasted organic turkey “Dodine”
Cornbread & confit meat stuffed turkey breast roulade
Pommes puree, braised kale with bacon, cranberry chutney and traditional gravy

Angus beef boneless short ribs “Pot Roast”, braised in red wine-rosemary sauce GF Parsnips puree, kale, carrots & cipoline

Porchetta of local pork (VA), Cider mustard sauce GF Duck-fat roasted sweet potatoes, roasted cipoline and Brussels sprouts

Seared New England Sea scallops and Maine Lobster GF Saffron-lobster risotto, roasted fennel, spinach

Desserts

Artisanal cheese trio

(Add Cheese as an additional Course before dessert, suppl. $13)

Apple cake
Bourbon praline pecan sauce, Vanilla bean ice cream, crème chiboust

Pumpkin Pie Tart
Crème Chantilly, Pumpkin tuile, Cinnamon ice cream

Coulant au Chocolat
Warm Valrhona Manjari truffle center cake, Raspberries, Raspberry coulis, Chocolate ice cream

Chef / Owners Christophe & Michelle Poteaux