THANKSGIVING DINNER BUFFET

THURSDAY, NOVEMBER 27^TH 2008

FEATURING:

·       Award Winning New England Clam Chowder
·       Fresh spinach and Pear salad with Vermont Chevre, sun dried cranberries, pralines, fried sweet potato and Raspberry Maple vinaigrette.
·       Tossed baby green salad with garden vegetables, house made croutons and a Chianti vinaigrette
·       Smoked Seafood Montage with sauce remoulade, egg and basil lemon aioli. with traditional accompaniments
·       Artisan Cheese and Fruit display

·       Carved Native Roast Turkey
·       Carved Roast Prime Rib of Beef au jus with a horseradish chantilly
·       Baked Haddock with  a Vidalia Onion and Bacon crust and Dijon mustard
·       Wild Mushroom Ravioli with a Marsala roasted garlic cream

 Accompaniments:

·       Giblet sage gravy
·       Herbed country sausage dressing
·       Buttery Whipped Russet potatoes
·       Wild Rice with Cranberries and almonds
·       Sweet potato gratin
·       Maple cinnamon whipped butternut squash
·       Buttered Baby peas with pearl onions
·       Broccoli and cheddar au gratin
·       Fresh Cape Cod Cranberry and orange relish
·       Assorted fruit breads, parker house rolls and butter

Dessert table:

-Traditional Holiday Pies
-Assorted cakes and Tortes from Popovers
-Mini confections and petit fours
-Fresh Berries and Cream
-White chocolate Amaretto mousse cups

32.95pp