Chateau Wiviott

Seasonal Thanksgiving Menu

 

November 25, 2004

 

Hors d’ Oeuvres:

 

Seedless grapes enrobed with softened Gorgonzola cheese, encrusted with chopped toasted walnuts.

 

Appetizer:

 

Galette of crispy Yukon Gold potatoes topped with cold smoked Norwegian salmon, crème fresh, accented with caviar and quartered hard cooked Quail eggs.

 

Salad:

 

Buffalo mozzarella with vine ripened tomatoes, hand torn fresh basil leaves, lightly dressed with Sicilian extra virgin olive oil, fresh lemon juice, cracked Tellecherry black pepper and coarse salt.

 

Entrée:

 

All natural Tom Turkey brined, air-dried, gently massaged with the Wiviott family’s ‘secret’ compound butter.

 

Accompaniments:

 

Grilled marinated asparagus, grilled sweet potato and Generational Brown rice stuffing, with a mélange of aromatics and slivered water chestnuts.

 

Dessert:

 

Poached pear tart with bittersweet chocolate and apricot glaze, garnished with whipped cream and fresh raspberries. Hand dipped bittersweet chocolate strawberries.

 

Cheese Course:

 

Ill De France Brie, Spanish Manchego, Huntsman/Stilton, Mutton Button with grapes, toasted walnuts and Port.