THANKSGIVING MENU
Choice of Appetizers
Kale & Cranberry Salad
Toasted Almonds, Chèvre, Chianti Vinaigrette
Autumn Harvest Romaine Salad
Maple Roasted Beets, Acorn Squash, Goat Cheese, Toasted Walnuts, Honey-Thyme Vinaigrette
Honey Roasted Butternut Soup
Choice of Entrée
Sage Roast Roulade of Turkey Breast
Roast Turkey Jus
Pineapple Glazed-Roasted Ham
Bourbon Brown Sugar Glaze
Rosemary Roast Carved NY Striploin
Cabernet Demi-Glace
Quinoa & Pine Nut Stuffed Roast Pumpkin Winter Kale, Pomegranate Gremolata
Sides for the Table
Roasted Garlic Mashed Potatoes
Classic Cornbread Dressing
Brown Butter Haricots Verts
Caramelized Brussels Sprouts
with Roasted Apples
Desserts
Maple Brown Butter Pumpkin Pie
Cinnamon Apple Crepe Cake
Espresso Crème Brûlée
Peach and Huckleberry Cobbler
à la Mode