Thanksgiving

First Course (choose one)

CREAMY BUTTERNUT SQUASH BISQUE
garlic croutons, sour cream, and chives

BUTTER LEAF SALAD
candied pecans, sliced Bosc pears, dried cranberries, feta cheese, and creamy Meyer lemon dressing

SWEET POTATO CROQUETTES
whipped marshmallow cream topped with bacon bourbon glaze

SEARED WILD SCALLOPS
over celery root puree and parsnip puree topped with pistachio and watercress pesto

MINI BISCUIT & GRAVY
braised short rib, buttermilk biscuits, house-made gravy, slow-cooked beef short rib

PRIME RIB
garlic mashed potatoes, broccolini with au jus, and horseradish sauce

MARY'S FREE-RANGE TURKEY
cornbread stuffing, garlic mashed potatoes, Swiss chard, turkey gravy, and cranberry sauce

PORCHETTA STUFFED PORK BELLY
garlic, fennel, lemon zest, and herbs, sliced over sweet potato puree and roasted Bok choy topped with demi glaze

LEMON HERB OVEN-ROASTED SALMON
saffron rice and baby carrots topped with lemon beurre blanc

MUSHROOM RAVIOLI
winter squash, spinach, creamy sauce, parmesan cheese, toasted macadamia nuts

HOUSE-MADE PUMPKIN PIE
vanilla, bourbon ice cream

APPLE CRUMBLE
salted caramel ice cream

POACHED PEAR
coconut whip cream, pecans, toasted coco drizzled with balsamic glaze

EXECUTIVE CHEF EDDIE RUIZ