Terrace Room ANNUAL THANKSGIVING BUFFET

Thursday, November 23 12pm-5pm
$69 for adults, $35 for children under 10, 5 and under are free

APPETITE PIQUING CANAPE AND HORS D’OEUVRE

SAVORY PECORINO BISCOTTI
BUTTERY PARKER HOUSE ROLLS
HOUSE MADE PICKLES AND MARINATED OLIVES
DEVILED EGGS TOPPED WITH SMOKED TROUT OR CRISPY BACON
FALL VEGETABLE CRUDITÉ WITH LEMONY GREEN GODDESS DRESSING AND SPICY ROMESCO

VIBRANT SOUPS AND SALADS

DISTRESSED KALE SALAD WITH SHAVED FENNEL, CANDIED KUMQUAT, AND ALMOND DRESSING
ENDIVE SALAD WITH ASIAN PEAR, HAZELNUT, PT REYES BLUE CHEESE, AND FIG BALSAMIC VINEGAR
CREAM OF CELERIAC SOUP WITH AROMATIC CELERY LEAF SALSA VERDE
CURRIED KABOCHA BISQUE, THINLY PLANED APPLE, TOASTED CHESTNUTS, BRÛLÉED MARSHMALLOW

CORNUCOPIA OF ACCOMPANIMENTS

CREAMED ITALIAN STYLE CIPOLLINI ONIONS WITH CRISPY SAGE AND NUTMEG
ROASTED WILD MUSHROOMS DRESSED WITH LEMON OIL AND PARSLEY
CARAMELIZED CAULIFLOWER, PINE NUTS, GOLDEN RAISINS, ANCHOVY
CRUNCHY BRUSSELS SPROUTS WITH CHESTNUTS AND DOUBLE-SMOKED BACON
BLUE LAKE BEAN CASSEROLE, CRISPY SHALLOTS, TOASTED ALMONDS
VANILLA-SCENTED SWEET POTATOES WITH MAPLE BAVAROISE
LIGHTLY WHIPPED POTATOES SPRINKLED WITH TRUFFLE EMULSION
DECADENT POTATO PARSNIP GRATIN, GRUYERE, CRISPY GARLIC
CLASSIC BAKED MAC AND CHEESE
NIGERIAN STYLE CURRY RICE
DELICATE MATZOH BREI STUFFING
RICH MUSHROOM-HAZELNUT STUFFING
GOLDEN BRIOCHE, DUCK SAUSAGE, CURRANT STUFFING

FEATURED DISHES

DUNGENESS STUFFED TROUT POACHED IN RIESLING, AND SERVED WITH A TARRAGON BEURRE BLANC
POT PIE: A MÉLANGE OF CAULIFLOWER, CARROTS AND RUTABAGA TOPPED WITH BÉCHAMEL AND PASTRY
PINOT NOIR BRAISED SHORT RIBS WITH FRIZZLED ONIONS AND SLIVERED PORCINI MUSHROOMS
BRAISED DUCK GLAZED WITH MEYER LEMON MARMALADE AND ARUGULA

TRIO OF SONOMA HERITAGE TURKEYS

CLASSIC HERB ROASTED TURKEY CARVED TO ORDER
APPLE- ROSEHIP BRINED: ROASTED BREAST & LEG CONFIT
SWEET TEA RUBBED:  SMOKED TURKEY BREAST & FRIED TURKEY LEG

COMPLEMENTED WITH

HONEYED CRANBERRY-GRAND MARNIER SAUCE
CANDIED CRANBERRY GINGER CHUTNEY
DISTINCTIVE CHICORY TURKEY JUS
MEATY WILD MUSHROOM AND THYME GRAVY
RICH GIBLET GRAVY

SWEET INDULGENCES

CHOCOLATY BOURBON PECAN PIE
CLASSIC PUMPKIN PIE
SWEET POTATO TART GLAZED WITH CIDER
FUDGY EGGNOG CHEESECAKE
GRANOLA CRUSTED APPLE AND CRANBERRY TART
MALABAR SPICED PUMPKIN MOUSSE AND CHANTILLY CREAM
LAYERED VANILLA BEAN RICE PUDDING AND RUM SOAKED FRUIT