Available November 15 – January 7
Serves 4–5 People
JOD 165
Soup
- Butternut Squash Soup (D, N, V)
- Roasted Butternut Squash, Warm Spices, Roasted Pepitas
Appetizers & Salads
- Kale & Greens Salad (N, VE)
- Chopped Kale, Mixed Greens, Quinoa, Dried Cranberries, Roasted Beets, Candied Walnuts, Citrus-Honey Vinaigrette
- Slow Sprout Medley Salad (VE)
- Finely Shaved Brussels Sprouts, Red and White Cabbage, Shredded Carrots, Pickled Red Onion, Maple-Mustard Vinaigrette
- Antipasto (VE)
- Grilled Marinated Vegetables with Olive Oil and Herbs, Zucchini, Eggplant, Bell Peppers, Spring Onion, Sweet Corn
Signature Turkey
- Maple-Sage Roasted Turkey (D, G, N, E)
- Slow-Roasted Whole Turkey Brined with Maple, Cider and Fresh Sage
- Accompaniments
- Classic Giblet Gravy, Orange Hibiscus Cranberry Sauce, Traditional Bread Stuffing, Brown Sugar–Glazed Sweet Potatoes, Creamy Whipped Potatoes, Rich Creamed Corn Casserole
Dessert
- Pumpkin Pie (D, G, E)
- Pumpkin Custard, Short Crust Pastry, Whipped Cream
- Pecan Pie (D, G, E, N)
- Maple Fudge, Crisp Pecan Shortbread Crust
Dietary & Allergen Guide
(D) Dairy - (G) Gluten - (E) Egg - (V) Vegetarian - (VE) Vegan - (N) Nuts