Thanksgiving Buffet Menu Thursday, November 24th, 2016, 12:00 – 8:00 pm Live Entertainment Appetizers Classic Maine Lobster Bisque, Crème Fraîche Jumbo Shrimp Cocktail with Classic Cocktail Sauce and Fresh Lemon Dodine of Foie Gras, “Grimaud” Duck Magret and “Marys” Chicken Breasts wrapped in “Hobbs” Applewood Smoked Bacon, Served with Cornichons, Whole Grain Mustard, Pickled Red Onions Jambon Persille en Terrine Classic Burgundian Terrine with Fresh Parsley and Ham Gelée House-Made Salmon and Diver Scallop Terrine with Halibut Mousse, Gribiche Sauce Assorted Fra’Mani Charcuteries and Antipasti Sopressata, Spicy Capicola, Salami Gentile, Salami Piedmontese, Salami Picante, Salami Rossa, Mortadella, Lonza, Rosemary Ham served with House-Made Picked Vegetables and Assorted Mustards Assorted Local and Imported Artisan Cheeses served by our Maître Fromalier Fiscalini Cheddar, Humboldt Fog, Rouge et Noir Brie, BoerenKaas Aged Gouda, Point Reyes Blue, Abbaye de Belloc, La Tur, Brillant-Savarin Triple Cream Brie, Roquefort, Reblochon de Savoie, Idiazabal, Pecorino, Bellwether Farms Carmody, Vella Dry Jack, Valencay, St. Maure de Touraine, Redwood Hills Crotin, Montbriac, Fourme d’ Ambert, Tête de Moine Served with Olive Oil Crostini and Artisanal Breads, French Apricot and Prune Marmalades Smoked and Cured Fish & Caviars Catskill Smoked Salmon, Catskill Fresh Gravlax, Pastrami Style Cured Salmon, Smoked Rainbow Trout, Smoked Wild Sturgeon, Smoked Diver Scallops, Smoked Fresh Water Eel, Capers, Red Onion, Crème Fraîche and Fresh Lemon California Transmountanus and Trout Caviars with Toast Points and Buckwheat Blinis Salads Classic Caesar Salad with Creamy Parmesan Dressing, Focaccia Croutons, Vella Dry Jack Cheese Organic Field Greens, Crispy Walla Walla Onion Rings, Candied Walnuts White Wine Poached Bartlett Pears, Black Truffle Vinaigrette Organic Kale Salad, Poached Sultana Raisins, Sweet Carrot, Celery Root, Sunflower Seeds, Coriander Vinaigrette Dungeness Crab Salad Avocado, Valencia Orange, Hearts of Palm Garden Radish, Hazelnut Vinaigrette Carving Stations “Diestel” Organic Slow-Roasted Turkey, Black Truffle Panade, Brioche and Sage Stuffing, Turkey Giblet Gravy and Cranberry Sauce “Snake River” American Wagyu Style Sirloin of Beef with Horseradish Cream Sauce

Chef de Cuisine – Andrew Cain, Executive Chef – Bruno Tison, Pastry Chef – Dave Blom For reservations please phone 707-939-2407

1

Thanksgiving Buffet Menu Thursday, November 26th, 2015, 12:00 – 8:00 pm Live Entertainment Entrees Organic Sugar Pie Pumpkin Ravioli, Autumn Spiced Brown Butter Cream Sauce, Crispy Sage Leaves Mount Lassen Steelhead Trout “en Meurette” Braised Spaghetti Squash & Purple Pearl onions fricassée Oysters Rockefeller Local Tomales Bay Oysters, with Organic Spinach, Gratinated Béchamel Bread Crumbs and Parmesan Cheese Glazed Niman Ranch Pork Belly Red Wine Braised Cabbage, Poached Granny Smith Apples Vegetables and Side Dishes Yukon Gold Mashed Potatoes Classic American Style Candied Yams Brussels Sprouts, Glazed Sweet Carrots with Ginger and Cardamom, Creamy Blue Lake Bean and Mushroom Casserole with Crispy Shallots Assortment of Organic Wood-Fired Baked Artisanal Breads Sourdough and Walnut Baguettes, Country Wheat, French Style Bâtards, Sesame Seed Crusted Semolina Loaves Desserts & Confections Cappuccino Profiteroles Valrhona Salted Caramel Mousse Pear & Ginger Brown Butter Financier Almond & Orange Marmalade Petits Fours Golden Delicious Apple Charlotte, Cinnamon Crème Fraîche Organic Valrhona Oriado Chocolate Mousse Bombe, Cacao Shortbread S’mores Milk Chocolate Cheesecake, Graham Crust, Toasted Marshmallow Gianduja Chocolate Panna Cotta, Frangelico Chantilly, Hazelnut Croquante Local Organic House-Made Pumpkin Custard Tart, Maple Whipped Cream, Candied Pepitas Cinnamon Rice Pudding, Cranberry Gelée, Cinnamon White Chocolate Quince & Dried Currant Gingersnap Tartlets, Brown Sugar Streusel Maple Pecan Chocolate Chip Miniature Pies Pumpkin Frangipane, Orange Fondant Orange Curd Fresh Fruit Tartlets Pine Nut Gingerbread Tosca Autumn Spiced Sacristans Concord Grape, Strawberry Pomegranate & Spiced Pear Pâtes De Fruits Pumpkin Spice Latte, Sauterne Pear, Cabernet Chocolate French Macaron

Chef de Cuisine – Andrew Cain, Executive Chef – Bruno Tison, Pastry Chef – Dave Blom $125 per person, $55 for children 5-12 years, complimentary for children 4 and under. Gratuity and sales tax not included.

For reservations please phone 707-939-2407

2