Thanksgiving Menu


  • Butternut Squash with Ginger and Roasted Red Peppers
  • Pumpkin with Orange and Lemongrass or Pumpkin Ginger
  • Oyster Bisque
  • Wild Mushroom


  • Micro Greens with Blue Cheese and Dried Cranberries
  • Bacon and Blue Cheese with Fresh Organic Kale
  • Pomegranate and Blood Oranges with Bi-Color Roasted Beets
  • Red Onion, Orange and Arugula


  • Wild Mushroom, Garlic, Thyme and Smoked Oyster
  • Chorizo with Fresh Oysters
  • Traditional Bread with Seasonal Herbs
  • Caramelized Onions with Celery, Fennel and Olive

Turkey (and other Birds on Request)

  • Herb Roasted
  • Pomegranate Roasted 
  • Bacon Maple


  • Cranberry and Apple Cider Reduction
  • Maple Bourbon
  • Traditional


  • Wild Rice with Fresh and Dried Fruits
  • Traditional Mashed Potatoes (with or without garlic confit)
  • Panko-Crusted Four Cheese Mac
  • Sauteed Haricot Vert
  • Sauteed Broccoli with Garlic and Lemon
  • Creamed Pearl Onions
  • Corn Pudding with or without House-Cured Bacon
  • Oven-Roasted Yams (with Marshmallows or not)
  • Melange of Roasted Root Vegetables
  • Grilled Asparagus
  • Roasted Brussels Sprout with Caramelized Shallots


  • Cranberry Orange Relish
  • Fennel Butter with Roasted Apples
  • Pear Compote with Plums and Apples
  • Cranberry Ginger Chutney with Apples


  • Cornbread (with Chorizo or not)
  • Cranberry Orange Scones (toasted nuts may be added)
  • Orange Zest Biscuits


  • Pomegranate Pears with Creme Anglaise
  • Assorted Pies:  Pumpkin, Apple Raisin, Praline
  • Cheesecakes:  Pumpkin, Cranberry, Cranberry Mango Chutney
  •   with Roasted Cashews
  • Assorted Cookies

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