First Course Pumpkin-Maple bisque GFBeets and squash salad with goat cheese GF Slow roasted beets, butternut squash, toasted pumpkin seeds, arugula Caesar saladRomaine hearts, Radicchio, Parmesan, croutons, hard-boiled egg, lemon anchovy vinaigrette Faux-gras terrineDuck liver paté, served with fruit chutney, cornichon, crispy baguette, frisée Shrimp beignets, remoulade aioli Entrees Slow-roasted organic turkey “Dodine”Cornbread & confit meat stuffed turkeyRead the Post