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
Chilled oysters on the half shell with mignonette sauce
Poached shrimp with horseradish chili sauce
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
Chicken tenders
Grilled cheese
Tater tots
Macaroni and cheese
Applesauce
Carrot and celery sticks
Pastry Chef’s assorted house-made desserts
Chocolate fondue fountain