THANKSGIVING

FIRST COURSE

ROASTED PUMPKIN SOUP, truffle mousse
OR
BELGIAN ENDIVE & CITRUS SALAD, PECORINO, WALNUTS, TOASTED BREADCRUMBS
OR
TRADITIONAL CAESAR SALAD
OR
SHRIMP COCKTAIL

•

SECOND COURSE

HERB ROASTED FREE RANGE TURKEY
APPLE AND BRIOCHE STUFFING, POMEGRANATE GRAVY
OR
RIBEYE STEAK
PEPPERCORN SAUCE
OR
SAND DABS
LEMON CAPER BUTTER
OR
DEAR JOHN’S WILD MUSHROOM RAVIOLI
VEGETABLE-HERB NAGE

•

SERVED WITH

SAUTEED MUSHROOMS
YUKON POTATO PUREE
PRALINE PECAN YAMS
BROCCOLINI, CHILI, LEMON, BREADCRUMBS
FRESH CRANBERRY SAUCE

•

DESSERTS

MOM’S APPLE CRUMBLE PIE
MCCONNELL’S VANILLA BEAN ICE CREAM
OR
MASCARPONE CHEESECAKE
RASPBERRIES
OR
PUMPKIN PIE
Vanilla chantilly

(There are no modifications to the menu)