excited for thanksgiving.

Guests will have a choice of one option from each of the five sections of this lavish menu designed by Chef Bruce:

Course One

Select Oyster and Prosecco Stew

Slivered Lemon Toast

Spinach and Crabmeat Topped Baked Shrimp

Sweet Corn and Chardonnay Cream

Red Kuri Squash, Maitake Mushroom and Shallot Risotto

Toasted Pepita Nuts and Pumpkin Oil

Course Two

Wood Grilled Atlantic Halibut

Saffron Shrimp Broth

Duet of Scallop Cannelloni and Seared Diver Scallop

Cider Butter and Macomber Turnips

Goat Cheese and Roasted Tomato Topped Organic Pork Tenderloin with Turnip Greens

Course Three

Kale and Caramelized Onion Stuffed Organic Turkey Breast

Pecan Raisin Dressing

Prosciutto Wrapped Venison Loin

Beluga Lentil Ragout, Swiss Chard and Black Current Sauce

Wood Grilled Filet Mignon with Soft Whipped Potatoes, Horseradish Onion Cream Meritage Syrup

Cheese and Salads

Cucumber Wrapped Orange Laced Baby Greens with Candied Pecans and Zest

American Eppoise, Cashel Blue Cheeses with Cracked Pepper Plum Compote

Selection of Artisan Cheeses with Grilled Baguettes

Brown Turkish Figs in Syrup

Sweets

White Fruit Tasting Plate of Banana and Caramel Cheese Tart, Roasted Bartlett Pear Crisp,

Warm Apple Cider Crêpe

Autumn Red Fruit Tasting Plate of Cranberry Upside Down Cake, Warm Plum Pie,

Red Current Crème Brûlée

Chocolate Tasting Plate of White Chocolate Fondant Strudel, Milk Chocolate Brioche Pudding,

Dark Chocolate Panna Cotta