Appetizers

Chestnut Soup

Roasted Chestnuts, Cream, Candied Pancetta Wafer

Fall Festival Salad

Belgian Endive, Beets, Pear, Micro Greens, Balsamic reduction

Oysters Rockefeller

Blue Point Oysters on the half shell layered with a sauté of spinach,

Parmesan and a drizzle of Hollandaise

Main Course

Organic Roasted Turkey

Oven Roasted Whole Bird with savory herb stuffing, Sweet Potato with caramel drizzle, Roasted Brussel sprouts, Toasted Almond Haricot vert, Creamy Mashed potato, Cranberry relish, Giblet Gravy

New Mexico Beef Short Rib

Braised short rib, parmesan polenta cakes, Haricot Vert, Red Wine Reduction

Barded Pork Loin

Cardamom and sweet spice glazed bacon wrapped pork loin, roasted balsamic Brussel sprouts with walnuts and grapes, baked gravy stuffed mashed potato pyramid

Rack of Lamb

Roasted turnip and pear, rosemary, pommes dauphine

Seafood Vol au Vent

Puff Pastry filled with Scallops, Shrimp, Fish, Rice, Sweet Peas and Carrots in a creamy sauce

Vegetables and Parmesan Soufflé

Fluffy savory custard based baked French classic

Desserts

Bourbon Pecan Pie

Creamy Pumpkin Cheesecake

Crème Brulée

Chocolate Mouse

Hazelnut & Meringue Cake

Thanksgiving

Thanksgiving Meal