The Whitby Bar

$165 per person

• Joseph Perrier, Cuvée Royale Brut Champagne, NV

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• Blini’s with smoked salmon, Petrossian Tsar Impérial Ossetra caviar
  or
  Maitake mushroom toast, Pedro Ximénez sherry cream (V)

• Spiced butternut squash soup, toasted pumpkin seeds, Styrian pumpkin seed oil (VG GF)

• Maine lobster salad, Muscat grapes, citrus-curry vinaigrette, lamb’s lettuce, crème fraîche (GF)

• House made magret duck sausage with red cabbage, black Périgord truffle,
  wild elderberry jam and dark rye sourdough toast

• Porcini tart, walnut and caramelized onion jam, frisée and fines herbes salad, port wine mustard (V)

• Baby kale and arugula salad, roasted beets, fresh figs, pickled red onions, Vermont Creamery goat cheese, fig balsamic vinaigrette (V GF)

• Roasted heritage free range black turkey, braised leg meat, porcini-chestnut stuffing,
  potato purée, cranberry sauce and gravy

• Braised grass fed short rib, creamy broccoli, carrots agrodolce, crispy shallots (GF)

• Heritage uncured bacon wrapped halibut, savoy cabbage, apple-pecan relish (GF)

• Chestnut and farro gnocchi, wild mushroom-sherry cream, stracciatella (V)

• Seared diver scallops, braised endive with black trumpet mushrooms, cauliflower purée, vincotto (GF)

• Caramelized pumpkin flan, Chantilly cream, candied pepitas (V GF)

• Pear frangipane tart, ginger ice cream (V)

• Cranberry tart, Nilla wafer crust, brown butter and apple ice cream (V)

• Ice cream and sorbet (V GF)

• A selection of three artisanal cheeses, fresh fruit, membrillo, honeycomb and sourdough toast (V)

• Potato purée (GF)

• Chestnut and brioche stuffing

• Yorkshire pudding

• Roasted acorn squash, Moroccan spice, olive oil, sea salt (VG GF)

• Steamed broccoli with sweet butter (V GF)