Wednesday, November 15th and Thursday, November 16th, 2017 Thanksgiving Lunch Buffet Menu

*V=Vegetarian   *Vg=Vegan  *GF=Gluten Free

Soup

Butternut Squash Soup with Roasted Apples*V

Salads

Field Greens with Vinaigrette and Dressing Options*V
Beet Salad with Chickpeas and Apples*V
Autumn Marinated Salad*V
Fresh Fruit Salad*Vg
Pumpkin Bread

Entrees

Carving Station: Herb Roasted Turkey with Traditional Gravy

Broiled Atlantic Salmon in a Smoked Tomato Cream with Mustard, Tarragon and Capers
Penne with Wild Muhsrooms, Roasted Peppers and Baby Spinach in a Roasted Garlic Broth*V
Roasted Cashew and Fennel Stuffing*V
Whipped Russet Potatoes with  Chives and Sour  Cream*V
Brussel Sprouts, Baby Carrots and Shallots in a Maple Glaze*V

Desserts

Assortment of Harvest Pies and Cakes
Harvest Pies
Hot Spiced Cider
Hot beverage Service