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THANKSGIVING MENU
APPETIZERS
BUTTERNUT SQUASH SOUP . . . . . . . . . . . . . . 12
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goat cheese, croutons, chives
BAKED BRIE EN CROUTE . . . . . . . . . . . . . . . . . . . 14
puff pastry wrapped brie cheese, raspberry cabernet reduction, served with herb crostini
ENTRÈE
TURKEY DINNER . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
sliced white & dark turkey meat, yukon gold mashed potatoes, stuffing, cranberry sauce roasted root vegetables, turkey gravy
ROASTED SQUASH RISOTTO . . . . . . . . . . . . 22
creamy aborio rice, butternut squash, parmigiano reggiano
PANKO CRUSTED HALF RACK OF LAMB . . . 56
roasted root vegetables, fingerling potatoes, rosemary demi sauce
DESSERT
PUMPKIN PIE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
topped with chantilly cream & fresh berries
APPLE CRUMBLE . . . . . . . . . . . . . . . . . . . . . . . . . . 13
cinnamon apples with a butter-oat crumble served with fresh berries & french vanilla ice cream
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