Shaved Chestnut, Foie Gras, Sage. Vincent Girardin Meursault 'Les Narvaux', Burgundy, FR 2013. GLAZED VEAL SWEETBREADS.
Thanksgiving Menu 14 3 3 4 T H AV E . & P I K E S T.
Dinner Menu
2016
A Modern
FRENCH BISTRO
T E L . 2 0 6 4 5 6 74 74
| S E AT T L E , WA
EXECUTIVE CHEF
LEAD SOMMELIER
GENERAL MANAGER
B E NJ A M I N G O DW I N
J E F F LI N D S AY-T H O R S E N
L AW R E N C E M A I N
appetizers S H AV E D A N J O U P E A R S & E N D I V E
Pistachio, Dry Cherries, Chèvre Bernard Fouquet Cuvée de Silex Vouvray, Loire Valley, FR 2015 SEARED SCALLOPS
Chicken Consommé, Preserved Citrus, Cauliflower Daniel Chotard Sancerre, Loire Valley, FR 2014 NAS TUR TIUM CAC IO E PE PE
Pumpkin Seed, Egg Yolk Meurgey-Croses Mâcon-Uchizy, Burgundy, FR 2013 ROAS TE D C H E S TN UT SOUP
Shaved Chestnut, Foie Gras, Sage Vincent Girardin Meursault 'Les Narvaux', Burgundy, FR 2013 GLAZED VEAL SWEETBREADS
Sunchoke, Matsutake, Sourdough Walter Scott Chardonnay La Combe Verte, Willamette Valley, OR 2015
entrees B U T T E R - B A S T E D H E R I TA G E T U R K E Y
Roasted Chestnut & Foie Gras Stuffing, Cranberry-Orange Compote Frédéric Magnien Bourgogne Rouge, Burgundy, FR 2013 LOB S TE R THE R MIDOR ($30 SUPPLE ME NT )
King Oyster Mushroom, Sauce Choron Pierre Yves Colin-Morey 'Remilly', St. Aubin 1er Cru, Burgundy, FR 2013 ROAS TE D B L AC K C OD
Artichoke à la Barigoule, Oyster & Fennel Cream Hiedler Grüner Veltliner Löss , Kamptal, AT 2015 SHORT RIB BOURGUIGNON
Oxtail Croquette, Pot Roast Vegetables, Bone Marrow Custard Va Piano Cabernet Blend Ox, Columbia Valley, WA 2012 S M O K E D B E E T P AT H I V I E R
Trompette de la Mort, Apple Butter, Root Vegetable Jus Yohan Lardy Moulin-a-Vent 'les Michelons', Beaujolais, FR. 2014 ADD ALBA WHITE TRUF F LE TO ANY DISH ($55 SUPPLE ME NT )
sides for the table CLASSIC POMMES PURÉE
Gravy S W E E T P O TAT O G R AT I N
Maple Fluff F R I E D B R U S S E LS S P R O U TS
Pecans, Cider Gastrique PA N S T U F F I N G
Caramelized Onion, Bacon
dessert SUGAR PUMPKIN & HAZELNUT PRALINE PIE A P P L E TA R T E TAT I N VA N I L L A B E I G N E T & B U T T E R S C O T C H P U D D I N G
Smith-Woodhouse 10 year Tawny Port, Douro Valley, PT
MENU $70
WINE PAIRING $35
*EATI NG RAW OR U N DE RC O OK E D F I S H, S H E LLF I S H, EGG S OR M EAT I NCR EAS E S TH E R I S K OF FO ODBOR N E I LLN E S S. P LEAS E ALE RT YOU R S E RVE R TO ANY FO OD ALLE RG I E S.
