Thanksgiving Menu
To Begin
- Roasted Quail Confit with Sweet Potato Mousse, Portabello Mushrooms and Port Wine Reduction
- Wood Grilled Scallops Vol-Au-Vent with Tomato Scallion Beurre Blanc
- Butternut Squash Ravioli with a Nutmeg and Pecorino Alfredo
Soups
- Wild Mushroom Bisque with Shaved Truffle Garni
- Traditional New England Clam Chowder
Salads
- Seasonal Baby Greens with Cinnamon Candied Pecans, Maytag Blue Cheese, Red Onions, Tossed in a Red Wine Vinaigrette
- Waldorf Salad with Romaine Lettuce, Candied Walnuts, Roasted Pear and Organic Goat Cheese
Entrees
- Roasted Free Range Turkey on a Bacon and Apple Cornbread Dressing with Whipped Potatoes, Pan Gravy, Cranberry-Orange Chutney, and Roasted Baby Root Vegetables
- Wood Grilled All Natural Beef Tenderloin with Blue Cheese Mashed Potatoes, Haricot Vertes and Peppercorn Demi-Glace
- Wild King Salmon en Croute with Saffron Rice Pilaf and Baby Tat Soi Served with a Pear and Sweet Potato Hash and Asparagus
- Honey Tangerine Glazed Duck Confit with Cherry Jasmine Rice and Roasted Baby Vegetables
- Wood Roasted Stuffed Baby Pumpkin with Seasonal Vegetables and Starches Laced with Balsamic Reduction
