A Thanksgiving Feast on the Delaware River

Soups and Salads

Butternut Soup

Apple cider reduction*

Harvest Salad

Baby kale, toasted pumpkin seeds, tart apple, dried cranberries and maple butterscotch dressing*

Spinach Salad with Warm Bacon Vinaigrette

Hard-cooked egg, sliced mushrooms, red onion and orange segments*

Butter Lettuce Salad

Toasted almonds, goat cheese, orange segments and white balsamic dressing*

Appetizers

Horseradish Stuffed Shrimp

Wrapped in smoked bacon with honey mustard sauce*

Warm Stilton Blue Cheese Tart

With fig compote, candied walnuts and port wine reduction

Salt and Peppered Crispy Squid*

With shallot, garlic and sweet pepper cracklings

Crispy Brussels Sprouts*

Vermont maple syrup, smoked bacon, caramelized red onions and toasted pine nuts

Entrées

Charleston Meeting Street Crab, Our Signature Dish

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Pan Roasted Halibut

With caramelized cauliflower and sautéed spinach in a golden raisin-caper beurre blanc

Smoked Maple Glazed Salmon Filet

With parsnip purée, candied apples and roasted Brussels sprouts*

Pan Seared Sea Scallops

Roasted root vegetables and orange-ginger beurre blanc*

Bass’t Grilled Filet Mignon

Foie gras maître d'hôtel butter, fig mostarda and Black Bass red wine demi, Yukon Gold mashed potatoes and vegetable du jour*

Roast Thanksgiving Turkey

Traditional herbed stuffing, giblet gravy, roast sweet potatoes, Yukon Gold mashed potatoes, string beans almandine and cranberry sauce^

Pecan Crusted Rack of Lamb

Mustard glaze with scalloped potatoes and creamed shallot demi-glace

Pumpkin Ravioli

With a Gorgonzola and toasted hazelnut cream sauce

Desserts to follow