Menu

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