Thursday, November 26

 *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

*Items that can be Gluten free

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

may increase your risk of food borne illness