STARTERS, SOUPS, & SALADS: 

     - Roasted artichoke & garlic dip.    
     - Walnut pesto & goat cheese dip. 
     - Melted Taleggio flat-bread w/ cheese toppings.   
     - White bean crostini w/ cucumber.
     - Sweet potatoe gnocchi w/ cider sauce. 
     - Double baked three-cheese soufles. 
     - Mini herb fritatas w/ smoked salmon.
     - Ginger shrimp w/ sweet & spicy Thai dipping  sauce.
     - Butternut squash soup w/ crisp pancetta. 
     - Yellow pea soup.  
     - Pumpkin soup w/ sage.  
     - Roasted chestnut soup.


TURKEY, DRESSING, & GRAVY:

     - Maple glazed turkey w/ bourbon-pecan gravy.
     - Teriyaki glazed turkey w/ shallot gravy.  
     - Spice rubbed turkey w/ sausage-apple stuffing. 
     - Port wine braised turkey w/ fried sage stuffing.    
     - Chile roasted turkey w/ chorizo-corn bread stuffing.
     - Herb roasted turkey w/ bacon-cider gravy.   
     - Roasted turkey breast w/ spiced cranberry glaze.  
     - Corn bread pecan stuffing. 
     - Wild mushroom stuffing.
     - Bread stuffing w/ Sausage.


VEGETABLES & SIDES: 

     - Burbon glazed parsnips & carrots. 
     - Turnips & turnip greens w/ mustard butter.  
     - Spicy collard greans.  
     - Roasted butternut squash w/ cilantro cream. 
     - Roasted asparagus w/ almonds & asiago.   
     - Green beans w/ crispy shallots & cremini mushrooms.  
     - Vegetable raqout w/ fresh herbs. 
     - Warm brussel sprout slaw w/ bacon.  
     - Macaroni & cheese w/ buttery crumbs. 
     - Caramelized onions w/ chestnut & prunes. 
     - Whipped sweet potatoes w/ crispy shallots. 
     - Parmesan roasted potatoes.