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11:30 am – 5pm

Thursday, November 28, 2013


cold food buffet

new england sea food harvest

northern shrimp cocktail, cape littlenecks, island creek oysters

slow poached rope-grown mussels, assorted condiments

organic fall greens

cucumbers, vine-ripen tomatoes, diakon

apple balsamic vinaigrette, caramelized onion ranch

crisp romaine hearts

toasted walnuts, parmesan cheese, portwine vinaigrette

vegetable antipasto with crisp and roasted vegetables

red pepper hummus

red and golden beet salad

empire apples, rocket greens, crumbled great hill blue

roasted hubbard squash

 roasted shallots, cranberries, toasted walnut

tortellini pasta salad

toasted chestnuts, golden raisins

chilled salmon display

apple & cherry smoked salmon

served with an assortment on condiments

capers, red onions, chopped egg, roma tomato, mini bagels, and cream cheese

 fresh fruit salad honey vanilla yogurt dressing


artisan cheeses with fruit compotes

corn and orange cranberry muffins, raisin bread, rolls

turners attended chef carving station

slow roasted prime rib of beef

natural jus, creamy horseradish,

caramelized onion rolls

roasted turkey

sausage cornbread stuffing, oyster stuffing, giblet gravy,

fresh cranberry relish,

corn muffins

hot food buffet

“hall of fame” clam chowder

oyster crackers

buttercup bisque

honey goat cheese crostini

grilled wild salmon

haricot vert, butternut squash cream

hooked gulf of maine haddock

vanilla lobster sauce

whipped yukon gold potatoes

 candied sweet potatoes

bourbon butter

assortment of fall vegetables

vermont butter

scrambled eggs and bacon

dessert buffet

an assortment of miniature pastries, tortes, and cheese cakes

pumpkin pie, warm apple pie, bourbon pecan pie and chestnut & pear torte

individual apple cranberry cobbler

$69 per person

Children 5-12 $20 and children under 4 Free