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T H A N K S G I V I N G 2 0 2 0

Starter
choice of:

Harvest Salad
baby field greens, fresh cheese curd, dried cranberries, cornbread croutons, cranberry balsamic

Acorn Squash Soup
vanilla crème fraîche, pomegranate molasses, ginger bread cookie

Garden Salad
baby romaine, radish, fennel, baby carrot, goat cheese ranch
 

Entrée
choice of:


Roasted Suckling Pig
jalapeño sausage, grilled corn grits, house slaw, apple honey

Natural Turkey Breast
fennel sausage stuffing, baby green bean, maple roasted yam, roasted garlic mashed potato, orange cranberry relish, giblet sage gravy

Pan Roasted Seabass*
baby spinach, wild mushroom, snow pea, lobster butter

Pan Roasted Seabass*
baby spinach, wild mushroom, snow pea, lobster butter

Cedar River Prime Rib*
horseradish mashed potato, grilled asparagus, baby onion, red wine demi
 

Dessert
choice of:

Upside Down Pumpkin Pie
graham cracker crust, cinnamon whipped cream

White Chocolate Cheesecake
honey pecan brittle, bourbon fig compote

Rhubarb Cranberry Crisp
ginger snap streusel, vanilla ice cream, mint
 

Executive Sous Chef ~ Chris Knouse

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
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