HOT ENTREES
Butternut Squash and Sage Lasagna with
Creamy Ricotta
19
Roasted Lemon and Garlic Chicken with
APPETIZER Potatoes Au Gratin
Roasted Butternut Squash Bisque topped 20
with Crab and fresh Cranberries
7 Cornish Game Hens with Wild Rice and
Pomegranate Salad
Stuffed Mushrooms with Sausage and Bread 17
Crumb Stuffing
6 Roast Beef with Caramelized Shallots in a Red
Wine Pan Sauce and Creamy Garlic Red
Cranberry Glazed Pork with Roasted Brussel Skinned Mashed Potatoes
Sprouts and Pine Nuts (Action Station) 20
Pecan Crusted Baked Cod with warm Quinoa
SPECIAL ENTREE stuffed Maple Sweet Potato
22
Crab-stuffed Turkey Breast with
Carrots and Mustard Gravy
7 SIDE SALAD
ENTREE SALADS Spinach, Bacon and Pine Nut Salad
Poached Salmon and Quinoa Salad with Feta
Cheese, Dried Cranberries, and Walnuts SPECIALTY BREAD
with a Tangy Poppy Seed Dressing
Cranberry Apple Nut Multigrain Bread
18
Harvest Cobb Salad with Grilled Chicken,
DESSERT
Egg, Gala Apples, Goat Cheese, Pecans and Apple Crostata with Spiced Caramel Sauce
Pepitas with Sweet Honey Mustard Dressing 5
16
Brown Butter Pecan Pie with Rum and
Espresso 6