Thanksgiving

Soup, Salads & Starters

Roasted acorn squash soup with maple syrup cream
Cucumbers in champagne vinaigrette
Deviled eggs
Marinated grilled vegetables with port wine reduction
Local cheese board with fall fruit compotes
Cauliflower and broccoli salad with applewood smoked bacon and black rind cheddar cheese
Pear and arugula salad with Maytag blue cheese, shaved red onions, candied walnuts and balsamic vinaigrette
Chopped iceberg and romaine with cucumbers, cherry tomatoes and assorted dressings
Warm yeast rolls

Raw Bar

Chilled oysters on the half shell with mignonette sauce
Poached shrimp with horseradish chili sauce

Holiday Selections

Carved prime rib of beef with au jus
Balsamic glazed lamb chop with braised collard greens and creamy polenta
Carved Nueske’s ham with roasted late pepper and pineapple chutney
Sliced tom turkey with traditional dressing and giblet gravy
Crab stuffed trout with stone-ground grits
Whipped Yukon Gold potatoes
Candied yams
Green bean casserole
Seared corn and lima bean succotash
Roasted root vegetables
Cranberry relish

Kids' Corner

Chicken tenders
Grilled cheese
Tater tots
Macaroni and cheese
Applesauce
Carrot and celery sticks

Desserts

Pastry Chef’s assorted house-made desserts
Chocolate fondue fountain

Salad Station

Chopped salad
Fresh seasonal fruit salad
Fresh cranberry salad

Bruschetta & Charcuterie Bar

Garlic crostinis
Fresh pita chips
Fresh mozzarella
Shaved Parmesan cheese
Brie
Porchetta prosciutto
Salami
Crisp pancetta
Arugula
Roasted red peppers
Hummus
Tomatoes and basil
Olive oils and balsamic vinegars

Raw Bar

Peel-and-eat shrimp
Clams on the half shell
Mignonette sauce
Cocktail sauce
Fresh lemon wedges

Turkey Carving Station

Oven-roasted turkey with giblet gravy
Cornbread stuffing
Candied sweet potatoes
Cranberry sauce

Prime Rib Carving Station

Standing rib roast with natural jus
Garlic Yukon Gold mashed potatoes with Boursin cheese
Grilled asparagus

Ham Station

Nueske’s spiral ham with orange clove glaze
Classic macaroni and cheese with smoked cheddar and Gouda cheese
Cornbread casserole

Salmon Station

Salmon tapenade
Carrot soufflé
Lemon thyme risotto

Thanksgiving Sides

Sliced turkey
Butternut squash soup with fresh sage
Mashed red potatoes
Green bean casserole
Traditional sage dressing

Bread & Rolls

Assorted baguettes
Fresh assorted rolls
Herb biscuits

Holidays Desserts

Carrot cake with pecan cream cheese frosting
Pumpkin pie
Sweet potato cheesecake
Peach and apple cobblers
Chocolate pumpkin tart

Kids' Station

Chicken fingers
Mini corn dogs
Macaroni and cheese

• No extra charge for a private room.
• Available for parties of at least 12 guests.
• The buffet and cash bar will be set up near your private room with servers to attend to your party.
• There is one seating time at 2:30pm, and rooms are available for 2½ hours.
• For reservations, contact Susanne Bishop @ (812) 936-7849 or sbishop@frenchlick.com. Please include the number of adults/children in the party and any dietary restrictions or special notes. You will be contacted within seven business days to confirm reservation details.