Thursday, September 26, 2013

Thanksgiving Menu 2013

November 28, 2013

Appetizers, Salads and Breads
Smoked Salmon, Red Onion- Caper- Tomato Salad with Petite Bagels
New England Cheddar and Other Cheeses with Dried Fruits and Nuts
Mixed Green Salad with Maple Vinaigrette and Creamy Orange-Peppercorn Dressing
Roasted Root Vegetable Salad with Brown Sugar-Sage Vinaigrette
Assorted Artisan Breads, Cornbread, Biscuits, Muffins, Danish, Sliced Fruit Breads
Ten-Grain-Wild Rice Salad with Dried Cranberries, Pecans and Cranberry Vinaigrette
Thai Baby Shrimp and Three-Cabbage Slaw with Chili-Lime Dressing
White Bean-Tomato Orecchiette Pasta Salad with Creamy Tomato Dressing
Assorted Fresh Fruits and Berries

Chafing Dishes
Strata in the Style of Eggs Benedict
Hawthorne Green Bean “Casserole”
with Fresh Green Beans, Mushroom-B├ęchamel Sauce and Crispy Fried Onions
Roasted Butternut Squash with Toasted Pumpkin Seeds
Roasted Salmon with Pecan-Basil Pesto
Sweet Potatoes with Orange- Brown Sugar-Butter and Marshmallows
Cranberry Wild Rice and Almond Stuffing
Traditional Bread Stuffing ~~ Herbed Cornbread Stuffing
Old-Fashioned Mashed Potatoes
Autumn Harvest Ravioli with Walnuts, Spinach and Cinnamon Cream Sauce

Carving Station
Roasted Turkey with Cranberry-Orange Relish, Cranberry Jelly and Turkey Gravy
Slow-Roasted Prime Rib of Beef, Au Jus, Horseradish-Sour Cream Sauce

Traditional Pumpkin, Apple, Pecan and Blueberry Pies
Pumpkin and New York Cheesecakes
Handmade Brown Sugar Cake with Cranberry Compote
Chocolate Fudge Cake
Carrot Cake
Warm Dutch Apple Crisp
Freshly Whipped Cream
Assorted Mini-Pastries, Cookies, Brownies and Cupcakes

$44.95 Adults; Children $2 per year of age

978-825-4311 for Reservations

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