CHEF/PARTNER GEOFFREY ZAKARIANEXECUTIVE CHEF WILFRID HOCQUET · CHEF DE CUISINE ELISHA BEN HAIM

raw barSnow Crab Claws, Oysters, Shrimp & Sauces

appetizersVegetable Spring Roll, Shumai, Gyoza, Shrimp Dumplings, California Rolls

Roasted Cauliflowers, Pistachio, Golden RaisinsFaro, Roasted Squash, Cranberry, Walnuts

Mixed Greens & Sherry DressingBeet Salad, Burrata, Arugula

Baby Kale, Quinoa, Pomegranate, Truffle VinaigretteCheese Display, Honeycomb, Dry Fruit

Assorted Charcuterie, Pickles, MustardsSliced Fruits & Berries

carving stationRoasted Turkey Breast & Confit Thigh with Herbs and Traditional Gravy

Roasted Prime Rib with JusRoasted Salmon with Hollandaise and Lemon

Traditional Roasted Ham

sidesAssorted Bread

Traditional StuffingCranberry Sauce

Creamed Spinach with NutmegHoney Glazed Carrots

Macaroni & CheeseWhipped Mashed Potatoes

Roasted Brussels Sprouts with Caramelized OnionPotatoes Gratin with Parmigiano and Truffles

Roasted Squashes with Apples and ThymeAle Braised Red Cabbage, Mustard Seeds, Raspberry Vinegar

dessertsCaramel Coconut Brownies

Mini CheesecakeMini Eclairs

Mini Assorted TartsAssorted Mini Cupcakes

Bourbon Glazed Spice CakePumpkin Pie

Apple Streusel PiePecan Pie

Chestnut Blondies

*Menu is Subject to Change. Dishes May Vary.