THANKSGIVING

Amuse

Honey Glazed Maple Leaf Duck Breast

Crab Apple / Mascarpone

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First

Maple-Cinnamon Squash Soup

Baked in an Acorn Squash

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Second

Heirloom Spinach-Black Mission Fig Salad

Truffle Buttermilk Blue Cheese / Baby Beets / Crispy Shallots

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Entrée

 Diestel Ranch Organic Turkey

Caramelized Apple-Corn Bread Stuffing

 Glazed Yams / Brussels Sprouts / Giblet Gravy

or

Medallion of Cedar River Strip Loin & Jumbo Prawns

Celery Root / Chanterelle Mushrooms / Horseradish Sauce

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Dessert

Cranberry Cake / Pumpkin Pie Ice Cream / Pecan Brittle