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THANKSGIVING
BUFFET
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Crudite Platter
Fruit and Cheese
Display
Cranberry-Walnut
Salad
with Pear Vinaigrette
Pecan and Golden
Raisin Cole Slaw
Butternut Squash
and Apple Soup
Pecan and Herb
Stuffing
Sweet Potato
Spoon Bread
Caramelized
Parsnips
Swiss Chard and
Gruyere Tart
Garlic Mashed
Potatoes
Roast Turkey
with Cranberry-Orange Relish
and Gravy
Rosemary Prime
Rib
with Au Jus and Horseradish
Smoked Salmon
with Lemon and Dill
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Dessert Buffet
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