Served 12:00pm - 9:00pm

The Loft Thanksgiving Menu

First

ROMAINE & CORALINE SALAD
Fuyu Persimmon | Ricotta Salata | Cured Egg Yolk | Pistachios | Avocado-Green Goddess Vinaigrette (GF | VG | N)
BUTTERNUT SQUASH SOUP
Lobster Ragu | Cordycep | Sage | Whole Wheat Toast | Citrus Crème Fraîche
SCALLOP CRUDO
Delicata Squash Aguachile | Asian Pears | Ginger | Citrus | Crème Fraîche | Pepita Honey Crunch (GF)

Second

SHORT RIB AGNOLOTTI
Saffron | Currants | Tuscan Kale | Red Onions | Fontina Fonduta
KING SALMON SALTIMBOCCA
Sage | Prosciutto | Marsala Jus | Meyer Lemon (GF)
HONEYNUT SQUASH RISOTTO
Coffee Butter | Pickled Quince | Porcini | Comté Cheese (GF | VG)

Third

MARY’S FARM TURKEY
Confit Leg & Green Bean Casserole | Brioche & Mushrooms Stuffing | Cranberry-Orange Relish | Yukon Potato Purée | Fine Herbs Mustard Gravy
NEW YORK PRIME STRIP “CACIO E PEPE”
Pommes Anna | Watercress-Arugula Salad | Confit Carrots (GF)
PETRALE SOLE
Citrus Sauce | Arctic Char Roe | Sweet Potatoes | Celery | Mussels Escabeche | Tarragon (GF)

Fourth

MADAGASCAN DARK CHOCOLATE MOLTEN CAKE
Orange | Pecans | Spanish Almonds (VG | N)
PUMPKIN CHEESECAKE
Fall Orchard Fruits | Ceylon Cinnamon (VG)

GF – Gluten Free | VG – Vegetarian | N – Contains Nuts

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses, especially if you
have certain medical conditions. Our gluten-free items are prepared in a common kitchen. While we take the steps to minimize the
likelihood of exposure, note that cross-contact with other food items that contain gluten, nuts or other allergens is possible. Customers
with sensitivities to any of these allergens should exercise judgement in consuming these items. A 20% gratuity will be added.