B R E A K F A S T  +  B R U N C H

QUICHE  I  lorraine  ∙  ham + jarlsberg  ∙  broccoli cheddar  ∙  spinach ricotta  ∙  breakfast sausage ∙    tomato basil mozzarella  ∙ tomato artichoke  37.50 EA (serves 8-10)

BREAKFAST SAUSAGE  I  maple  3.50 PP GF/DF

FRESH FRUIT  I  berries ∙ seasonal fruit  5.50 PP GF/DF/V

FRENCH TOAST BREAD PUDDING  I  cranberry ∙ maple syrup ∙ orange zest  5.50 PP V

* can be prepared in your own baking dish

 

S T A R T E R S

PAN FRIED ONION DIP | parmesan potato crisps 3.50pp/ 15 pp MIN  GF/V

SHRIMP COCKTAIL  I  horseradish cocktail sauce  48/DZ  GF/DF

HOMESMOKED SALMON  I  lemon crème fraiche ∙ crackers 4.75pp /10 pp MIN

CHEESE + FRUIT  I  selection of artisan cheese  ∙  fresh + dried fruit  ∙  almond fig cake  ∙  jam  

crackers  5.50PP/15 PP MIN

BAKED BRIE | shitake ∙ rosemary 28 EA

 

S I D E    S A L A D S

DIJON KALE  I  brussel sprout  ∙ red cabbage ∙ cranberry ∙ cashew  5.50PP GF/DF/V

FIELD GREENS  I  sugared pecan ∙ dried cherry ∙ goat cheese ∙ poppy vinaigrette  5.50PP GF/V

ROASTED RED + GOLDEN BEETS | fall citrus ∙ local honey ∙ fennel 5.50PP GF/DF/V

 

H O T   S I D E S

OLD FASHIONED SWEET POTATO  I  sweet potato puree  ∙  sugared pecan ∙ marshmallow  5.50PP GF/V

BROWN BUTTER MASHED POTATO  I  roasted garlic  5.00PP GF/V

ROASTED FALL VEGETABLES  I  rosemary ∙ thyme 5.50PP GF/DF/V

ORGANIC RAINBOW CARROTS  I  local honey ∙ Swiss chard ∙ almonds  5.50PP GF/DF/V

*GREEN BEAN CASSEROLE  I  mushroom  ∙ crispy onion  5.00PP V

*POTATO GRATIN  I  leek ∙ gruyere 5.50PP V

*LOCAL SAUSAGE STUFFING  I  fennel ∙ apples ∙ toasted brioche 5.50PP

*MAC + CHEESE  I  panko bread crumb 5.50 PP/8 PP MIN V

(Items denoted with an * can be prepared in your own baking dish)

 

E N T R E E S

*CHICKEN TETRAZZINI  I  roasted mushroom ∙ caramelized onion ∙ baby spinach 8.50 PP/8 PP MIN

*CHICKEN WILD RICE  I  dried cherry ∙ toasted almond ∙ roasted mushroom 8.50 PP/8 PP MIN

*PUMPKIN LASAGNA  I  roasted mushroom ∙ caramelized onion ∙ kale 8.50 PP/8 PP MIN 

CARVED TURKEY MEATLOAF | sweet potatoes ∙ garlic onion jam 8.50 PP 

SWEET POTATO CAKE | corn ∙ poblano cream ∙ winter slaw 8.50 PP  v (can be made vegan)

 (Items denoted with an * can be prepared in your own baking dish)

 

E X T R A S

GRAVY  16/QT  (serves 12)                 

CRANBERRY RELISH I  ginger  ∙ tangerine   6/1cup   12/pint    24/quart   GF/DF/V

PUMPKIN SOUP | spiced pepitas  ∙ sage crème fraiche  13/quart  GF/V

PARKERHOUSE ROLLS  12/ 15 rolls

WHIPPED LOCAL HONEY BUTTER | thyme 7.50/half pint    

 

D E S S E R T S

FAIRYTALES  I  almond  1.75 EA (dozen minimum)

FAIRYTALES  I  maple   1.75 EA (dozen minimum)

FAIRYTALES  I  pumpkin 1.75 EA (dozen minimum)

SWIRL LOG  I  peanut butter  ∙  chocolate ∙ butterscotch  24 EA (serves 8-10)

 

P I E S (serves 8)

DOUBLE CRUST APPLE  32/PIE

CRANBERRY APPLE STREUSEL  28/PIE

PUMPKIN PERSIMMON  I  cardamom whipped cream  ∙ pepita  28/PIE

BUTTERSCOTCH  I  gingersnap coconut crust  32/PIE  GF

PECAN  I  bourbon  32/PIE  

 

Have a Blessed Holiday!