HOLIDAY CHEF’S TABLE | 50

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FIRST COURSE

ROASTED APPLE + AGED CHEDDAR BISQUE

smoked applewood bacon, pink peppercorn crème fraîche, green onions

POACHED PEAR + HAZELNUT SALAD

baby arugula, citrus herb dressing, poached pears, goat cheese, toasted hazelnuts, sundried cranberries

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SECOND COURSE

TRADITIONAL TURKEY DINNER

shaved roasted turkey breast, fresh sage + herb stuffing, garlic whipped potatoes, turkey gravy, house cranberry sauce, honey roasted brussels sprouts

PROSCIUTTO WRAPPED CHICKEN BREAST

cranberry brie + sage stuffing, garlic whipped potatoes, turkey gravy, seasonal vegetables

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DESSERT

PUMPKIN MASCARPONE PIE

whipped cream, gingersnap cookie crumble, caramel sauce, gooseberry

LOCAL APPLE CRUMBLE

warm caramel sauce, vanilla ice cream, fresh mint