Happy Thanksgiving

The Park Club
Thanksgiving DinnerMenu

Thursday November 26th, 2009

Amuse: Deviled Eggs

Starter Choices:

Bisque of Butternut Squash & Apple Soup

Harvest Salad -Garden greens tossed with
maple-mustard vinaigrette with tart apple slices, toasted walnuts, and crumbled gorgonzola cheese.

Sweet Pepper Crab & Lobster Soup

Salmon Cakes –served with fresh greens
and tomato vinaigrette.

Entrée Selections:

Oven Roasted Turkey
Your choice of white or dark meat (or both) with mashed potatoes and gravy, dressing, fresh vegetable and cranberry chutney.

Wild Mushroom Pasta Purses
Parsley flavored pasta filled with
wild mushrooms. Served in a creamy Gorgonzola, sun-dried tomato, fresh
basil and pine nut sauce.

Crab Stuffed Shrimp
with Jasmine and wild rice, tangerine vinaigrette and fresh vegetable.

Petit Beef Tenderloin
Four-ounce hand cut beef filet, pan seared and served with creamy mushroom ragout, fresh vegetable and Mashed potatoes.

Pan Seared and Roasted Pork
with Jasmine and wild rice, cranberry-pineapple chutney and fresh vegetable.

Oven Roasted Autumn Vegetables
Served with pan seared Parmesan-herb polenta, roasted tomato vinaigrette
and fresh vegetable.

Desserts:

Pumpkin Pie-with cinnamon whipped cream.

Chocolate Caramel Roulade
with pecans and chocolate ganache.

Warm Apple Crisp-with vanilla ice cream.

Sorbet Duo –Berry and Mango sorbet
with almond shortbread.

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