Check Availability Check In: Nights: Adults: Children:  

Thanksgiving Menu 2013

Appetizers

Tuna Carpaccio
Frisée, Pickled Red Onion, Haricot Vert, Fried Capers

Or

Braised Buffalo Short Ribs
Parsnip Purée withPort Wine and Quince Paste
 

Second Courses

Baby Arugula and Escarole
 Baked Kale Chips, Pumpkin Seeds, Pomegranate Arillus,

Maple-Honey Vinaigrette

Or

Chef Neal’s Corn Chowder

Served with Slab Bacon Lardons

Entrées

Jackson Farm Raised Turkey Two Ways withGiblet Gravy

Whipped Potato, Ginger Sweet Potato, Cornbread Stuffing with Apple and Sausage,
Brussel Sprouts, Spiced Cranberry and Pear Compote

 

Or

Porcini Encrusted Filet of Beef Bordelaise
Whipped Potato, Cauliflower a la Polonaise,
Creamed Spinach

Or

Carved Bourbon and Brown Sugar Glazed Ham withCider and Raisin Sauce
Potato Au Gratin, Maple Glazed Yams,
Brussels Sprouts

Or

Pan Seared Halibut with Warm Coriander Vinaigrette
Shaved Fennel, Potato Au Gratin,
  Roasted Baby Brussels Sprouts

 

Or


Vegetarian Lasagna with Grandma’s Marinara
Spinach, Local Mushrooms, Ricotta
Haricot Vert, Ginger Sweet Potatoes

 

Desserts

Apple Pie

Or

Pumpkin Pie

Or

Chocolate Pecan Pie