NANTUCKET THANKSGIVING MENU
SOUPS
CARAMELIZED BUTTERNUT SQUASH BISQUE
sweet bacon bits | rosemary croutons
BREEZE CLAM CHOWDER
applewood smoked bacon | fresh herbs | oyster crackers
FARM
IMPORTED AND DOMESTIC CHEESE DISPLAY
great hill blue | brie | smoked gouda | swiss | aged cheddar | dried fruits
IMPORTED AND DOMESTIC CURED MEATS DISPLAY
prosciutto | capicola | ham | salami | sausage | serrano |
mustards | pickled vegetables
SEASONAL FRUIT DISPLAY
pineapple | honeydew | cantaloupe | watermelon |
strawberries | assorted berries
HARVEST BREAD DISPLAY
artisan breads | assorted crackers and rolls
LAND
RED WINE POACHED PEAR
mixed baby lettuce | bibb lettuce | baby iceberg | romaine hearts |
heirloom grape tomatoes | english cucumber | radishes | assorted olives |
croutons | choices of dressings
BABY ARUGULA
grapefruit | goat cheese | candied hazelnuts
RED AND WHITE ENDIVE SLAW
CLASSIC WALDORF SALAD
THANKSGIVING STATION
HERB-ROASTED TURKEY
cranberry chutney | giblet gravy
HONEY GLAZED HAM
assorted mustards | rum-raisin sauce
GRANDMA’S CORNBREAD STUFFING
ACCOMPANIMENTS
PENNE PASTA WITH FORAGED MUSHROOMS,
ROASTED TOMATOES AND NATURAL JUS
ROASTED SALMON WITH LAVENDER-HONEY AND MUSTARD SAUCE
CORN CASSEROLE
ROASTED SWEET POTATOES WITH MAPLE BOURBON GLAZE
AND CARAMELIZED MARSHMALLOWS
ROSEMARY FORK MASHED POTATOES
BROCOLI WITH TOASTED ALMONDS
COUNTRY GREEN BEANS, SMOKED BACON, PEARL ONIONS
DESSERTS
SEASONAL PIES
PUMPKIN | APPLE | PECAN
ALL SPICE CHEESE CAKE WITH CRANBERRY SAUCE
CRANBERRY BUNDT CAKE | HOT APPLE CRISP
APPLE FRITTERS | ASSORTED CUPCAKES
CHILDREN’S BUFFET
BAKED MACARONI AND CHEESE
CHICKEN TENDERS AND TATER TOTS
ASSORTED PIZZAS
CHOCOLATE FOUNTAIN | ROCKY ROAD PARFAIT
LEMON RASPBERRY PUDDING | RICE KRISPIE VARIETY
$79.00 per Person
$36.00 per Child (ages 5 to 12)
Roasted butternut squash, garlic and Vidalia onion. And then, sour cream and bacon bits.
Caramelized Butternut Squash Soup
ING butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks large Vidalia onion, quartered 1 head garlic, cloves separated and peeled 1-1/2 Tbsp. extra virgin olive oil 3-1/2 cups fat-free reduced-sodium chicken broth, divided 1/2 tsp. pepper 2 Tbsp. whipping cream 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked
STEPS Heat oven to 350ºF. Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables. Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min, stir occasionally. Puree vegetable mixture in blender. Return to pot, stir in cream.
Serve soup topped with sour cream and bacon.