Thursday, November 26 | Seatings 11am thru 4pm

 Soup

Red Pepper Mascarpone Bisque

Assorted Bread Display

Assorted Butter & Herbed Oils

Salad Station

Mixed Greens

Grape Tomatoes, Cucumbers, Red Onions, Shredded Cheddar, Matchstick Carrots,

Buttermilk Ranch and Balsamic Vinaigrette Dressing

Seafood Display

Shrimp with Lemon & Cocktail Sauce

Smoked Salmon with Cream Cheese, Hard Boiled Egg, Red Onion, Capers

Smoked White Fish Salad

Entrées

Coq au Vin

Chicken Stewed in Red Wine and Bacon

Baked Salmon

Baked Salmon Fillet, Orange Glaze

Guiness and Wild Mushroom Beef Stew

Slow Simmered Beef with Wild Mushrooms & Rich Guinness Sauce 

Baked Haddock

Lemon Butter & Cream

Chef Attended Stations

Omelet Station – Eggs any Style

Onions, Peppers, Tomatoes, Ham, Bacon, Broccoli, Mushrooms, Cheddar and American Cheese

Hash Browns, Bacon, French Toast and Warm Maple Syrup, Danish and Muffins 

Pasta Station with Penne and Linguine

Shrimp, Scallops, Ham, Onions, Mushrooms, Tomatoes, Peppers, Olives, Broccoli, Peas,

Shredded Asiago, Pesto, Marinara, Alfredo, White Wine Butter

Carved Turkey Breast

Cranberry Sauce, Pan Gravy

Sirloin of Beef 

Au jus, Horseradish, Roasted Garlic Aioli

Accompaniments

Stuffing, Mashed Potatoes, Candied Sweet Potatoes, Jasmine Rice, Succotash,

Roasted Butternut Squash, Vegetable Medley

Dessert

Assorted Cakes & Pies, Warm Bread Pudding with Whiskey Sauce, 

Mini Desserts, Assorted Cookies & Brownies

Kids' Corner

Creamy Mac & Cheese, Hot Dogs, Mini Burgers, Chicken Fingers, French Fries,

Orange Juice, Chocolate Milk, Milk, Capri Sun

 **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs

may increase your risk of food borne illness