Thanksgiving Feast Buffet

Assortment Basket of Fresh Baked Breads and Rolls
Whipped butter

Display of Local Cheeses and Charcuterie
Fig jam, membrillo, lavash, mustard

Autumnal Mixed Greens
Roasted squash, cranberries, walnuts, goat chèvre, cranberry vinaigrette

Holiday Slaw
Mixed kale, red onion, carrots, cabbage, creamy dressing, toasted pecans

Red-Skinned Smashed Potatoes
Buttermilk, parsley

Holiday Stuffing
Tarte bakery loaves, confit leg meat, traditional herbs

Sweet Potato Casserole
Brown sugar, marshmallow, maple

Roasted Brussels Sprouts
Shallots, balsamic glaze

Hearth Roasted Seasonal Vegetables

Green Bean Casserole
Cream of mushroom, crispy onions straws, maitake mushroom

Creamy Macaroni and Cheese
Bechamel, cheddar

* * *

Carving Boards

Whole Tom Turkey
Natural gravy, cranberry relish

Sea Salt and Herb Crusted Prime Rib
Au jus, creamy horseradish sauce

Vegan Field Roast

* * *

Chef Matt Kelley's Traditional Pies

Pumpkin Pie
Chantilly cream, candied pepitas

Apple Crumb Pie
Oatmeal streusel, cinnamon stick whip

Dark Chocolate Tart
Milk chocolate cream, croquant pearls

* * *
Assorted Coffee & Tea
Alcoholic beverages will be available for purchase

* * *

Executive Chef Lyle Kaku
Banquet Chef Ben Kramer
Pastry Chef Matt Kelley

$85 / Adult (ages 13 and up)
$40 / Child (ages 6-12)
No charge for children ages 6 and under
Prices subject to 25% service charge & 10.2% tax
Menu items subject to change.