APPETIZER
- Harvest Kale Salad
- Acorn Squash, Apple, Pecans, Dried Apricots, Almond Vinaigrette
- Butternut Squash Risotto
- Parmesan, Porcini Mushroom Dust, Caramelized Shallots
- Beet Gateau Salad
- Herb Goat Cheese, Candied Walnut, Baby Kale, Kumquat Dressing
ENTRÉE
Served with Freshly Made Cranberry Sauce and Brioche Rolls
- Traditional Turkey
- Traditional Brioche Sage Stuffing or Green Chile Cornbread Stuffing, Green Beans, Wild Mushrooms, Roasted Garlic Mashed Potatoes, Turkey Giblet Gravy
- Oven-Baked Sea Bass
- Black Garlic Wild Rice Pilaf, Grilled Corn Potage, Calabacitas
- Braised Short Rib
- Chimayo Jus, Herb Creamy Polenta, Grilled Carrots, Smoked Tomato Jam
- Smoked Tomato Vegetable Strudel
- Asparagus, Delicata Squash, Eggplant, Quinoa
DESSERT
- Grandma’s Old Fashioned Pie Duo
- Pumpkin Pie with Graham Cracker Crust | Dutch Apple Pie with Walnut Crumble
- Double Chocolate Black Out Cake
- Chocolate Buttercream and House-Made Vanilla Ice Cream
- Sorbets & Ice Cream
- Chef’s Table
ADD-ONS
- Grilled Flatbread
- Caramelized Onions, Smoked Blue Cheese, Kalamata Olives, Prosciutto
- Blue Crab Gratin
- Green Chile, Boursin, Chives, Butter-fried Saltines
- Cheese and Charcuterie
- Chef’s Selection of Meats and Cheeses, Jalapeño Jam, Sage Bakehouse Seasonal Crostini
- Baked Brie and Apples
- Puff Pastry, Crostini