Thanksgiving
November 22, 2018

FIRST COURSE

Roasted Butternut Squash Soup with Pheasant Confit,
Hard Spiced Cider Crème Fraiche and Toasted Pumpkin Seeds

Poached Colossal Prawns with Horseradish/Tomato Cocktail Sauce
and Golf Crab ‘Louie’ in Chilled Butter Lettuce Cup

Pan Seared Nantucket Bay Scallops and Crispy Queso Squash Blossom
on Roasted Pumpkin/Indian Corn Pozole and Poblano Crema

Lockhart Quail with Sweet Potato/Sage Stuffing Wrapped in Iowa Prosciutto
on Ancient Grain Risotto and Cranberry/Brown Butter Drizzle

MAIN COURSE

Tangerine Glazed All Natural Turkey with Tortilla Dressing, Whipped Potatoes,
Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan/Chili Gravy

Blue Crab Hollandaise on Oven Roasted Nova Scotia Halibut
with Galette of Winter Root Vegetables and White/Green Asparagus

Oak Grilled Beef Tenderloin with Denton Oyster Mushroom/Marsala Sauce
on Smoked Bacon & Cheddar Cheese Brussels Sprout Casserole
and Salt Baked Garnet Sweet Potato Wedges

Lamb Osso Buco with Orange Gremolata on Pecorino Polenta
with Roasted Heirloom Carrots, Caramelized Cipollini Onions
and Rosemary/ Toasted Garlic Jus

DESSERT COURSE

Pumpkin Cheesecake Bar with Pecan Streusel Topping,
Dried Fruit Chutney and Vanilla Whipped Cream


Three Courses | 125 person
Vegetarian menu available upon request A 20% gratuity will be added to parties of eight or more.

 


VEGETARIAN THANKSGIVING MENU

FIRST COURSE

Dean’s Vegetarian Tortilla Soup
with South of the Border Flavors

Farm to Fearing’s Vegetable Salad
with Paula’s Goat Cheese
and Cask Aged Sherry Vinaigrette Second

SECOND COURSE

Cheddar Cheese Brussels Sprout
Casserole and Salt Baked Sweet Potato
with Denton Oyster Mushroom/Marsala Sauce

Galette of Winter Root Vegetables
and White/Green Asparagus
with Chili Lime Butter Sauce

THIRD COURSE

Pumpkin Cheesecake Bar
with Pecan Streusel Topping,
Dried Fruit Chutney and Vanilla Whipped Cream

Three Courses | 75 person


KIDS THANKSGIVING MENU

TO START

Mixed Berry Bowl

MAIN COURSE

Granny Fearing’s “Paper Bag Shook” Fried
Chicken Tenders

Or

Beef Tenderloin


** All are served with Whipped Potatoes or Mac & Cheese