– 1st Course –

Creamy Butternut Squash Bisque, Chili Roasted Pepita. 

 

Roast Beets and Honeycrisp Apple Salad, House-made Ricotta Cheese, Cider Honey Vinaigrette, Spiced Pecans, Arugula, Fresh horseradish. 

 

Oyster Patty with Leeks, Tasso Ham, Herbsaint, Puff Pastry.

 

Terrine of Duck and Foie Gras, Apricot, Pistachio, Green Peppercorns, Cherry Mostarda, and Grilled Local Sourdough. 

 

– 2nd Course – 

Roast Heritage Turkey, Cornbread Dressing, Brussels, Whipped Yukon Gold Potatoes, Cranberry Chutney, Country Giblet Gravy. 

 

Roast Wild Striped Bass, Cauliflower, Leeks, Mushrooms and Herb Butter. 

 

Autumn Squash Risotto, Notrale Rice, Black Truffles, Parmesan Reggiano. 

 

8-ounce Center-cut Prime Filet Mignon, Green Bean “Casserole,” Red Wine Poached Mushrooms, Red Wine Jus, Crispy Onions.

 

Rosemary and Garlic Roast Berkshire Pork Rack, Collard Green Gratin, Sweet Potatoes, Red Wine Shallot Reduction. 

 

– 3rd Course –

Molasses Sweet Potato Pie, Vanilla Bean Whipped Cream. 

 

Caramel Apple Bread Pudding, Bourbon Anglaise. 

 

Bittersweet Chocolate Caramel Pecan Tart, Sea Salt, Vanilla Bean Whipped Cream. 

– Children’s Menu – 

Turkey, Mash Potatoes, Stuffing with Gravy

Chicken Fingers, Choice of Fries or Fruit Salad

Mac n’ cheese, Choice of Fries or Fruit Salad

Grilled Cheese, Choice of Fries or Fruit Salad