Thursday, November 26th, 2009

First Course

Pumpkin and Parmigiano Reggiano soup with crouton rustique, pumpkin seed oil and sesame mascarpone

Roasted apple salad with Belgian Endive, baby arugula, cider vinaigrette and St. Agur blue cheese

Bibb lettuce salad with squash, pumpkin seeds, crispy chestnuts
and cranberry vinaigrette

Second Course

Grilled quail with fricasee of bacon, pearl onions, artichoke cream and potatoes

Seared diver scallops with butternut squash, roasted garlic, apple, sherry and maple

Warm Laura Chenel goat cheese with salad of roasted beets, orange segments, tarragon baby greens and roasted pistachios

Main Course

Duo of Diestel Farms turkey, roasted breast, braised then glazed leg and thigh, sage stuffing, candied yams, sautéed haricot vert, cranberry sauce and gravy

Roasted angus prime rib with sautéed baby spinach, potatoes au gratin and truffle jus

Pan roasted scottish salmon with pumpkin, bacon, apple hash, tempura squash blossom and zucchini saffron butter

Seared New Zealand venison loin with pommes puree, mushrooms "Bordelaise," mini heirloom carrots and seared baby brussel sprouts

Roasted pumpkin agnolotti with forest mushrooms, Jaime farms carrots, shaved pecorino and truffle essence

Dessert

WARM Apple cobbler with cinnamon vanilla ice cream and
spiced apple cider

Saddlepeak Lodge "S'more" with graham cracker cake, molten chocolate and homemade marshmallow

Pumpkin pie with Tahitian Vanilla whipped cream and graham cracker dust

Due to the nature of the holiday menu our ability to accommodate substitutions will be extremely limited. $85 for adults, $45 for children 12 and under (choice of two courses)
18% gratuity not included

Executive Chef
Adam Horton

For the comfort of all of our guests, we ask for no use of cell phones or other electronic devices in the dining areas. Smoking and cell phone use are permitted only in the valet area of the restaurant.