Chef Amuse-Bouche

 

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Roasted Butternut Squash Bisque, Jumbo Lump Crab Meat, Chive Cream Fraiche 
 

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Braised Porto Red Cabbage, Roasted Quail (Beef Tenderloin), Calvados Reduction, Tart Berries, Roquette
Salad

 

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Red Wine and Cranberry Sorbet

 

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Pan Seared Sea Bass, Scallop and Shrimp, Purple Basil Risotto, Roasted Baby Onions,

 

Or

 

Slow Roasted Turkey Leg Roulade, Stuffing Bread Pudding, Sweet Potato Puree, Traditional Gravy

 

Or

 

Ratatouille and Brie Cheese Raviolis, Tomato Sauce, Roasted Pine Nuts.

 

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Sweet Potato and Ginger Crème Brûlée, Vanilla Streusel, Cranberry Compote