Thanksgiving Grand Buffet

Bear in mind that you should conduct yourself in life as at a feast. Epictetus (55 AD - 135 AD)


Thanksgiving 2014


Autumn Crudité: Colored Carrots, Celery, Kohlrabi, Bell Peppers, Cucumber, Cherry Tomato and Radish

          Sweet Potato Hummus

          Artichoke Babaganoush

Sliced Fruit Display

Variety of New England Cheeses

Savory Fall Sausages with House Pickled Vegetables, Spiced Saur Kraut, Grainy Mustard

Scallop Ceviche with Peppers, Lime and Fried Rice Vercelli

Crispy Pasta Cake with Roasted Garlic Jam

Carrot pudding with Carrot Top Foam

Potato Pancake with Crème Friache and Sturgeon Caviar

Beef Short rib Crostini with Smoked Cheddar

Smoked Maine Seafood Platter

Salmon, Scallops, Trout, Mussels, Horseradish Crème Friache, Lemon, Capers


Pear and Parsnip with Ruby Port Syrup

Winter Squash with Candied Apple Dumplings


Mesculin Greens from Our Farms

Maple Sherry Vinaigrette with Grainy Mustard

Green Goddess Dressing

Tabbuloueh with Savoy Cabbage

Roasted Squash with Arugula, Toasted Pumpkin Seeds, Crisp Leeks, Apple Cider and Pumpkin Seed Vinaigrette


Lovely Sides

Herb Stuffing

Wood Fire Slow Roasted Beets

Root Vegetable Medley

Brussels Sprouts with Ricotta Gnocchi, Lemon, Herbs and Parmesan

Trio of Roasted Aroostook County Potatoes with Rosemary and Shallots

Farmer Browns Yukon Mashed Potatoes with Chives

The Meats

Herb Crusted Pineland Farm’s All Natural Free Range Turkey

          Herb Gravy

          Traditional Cranberry Sauce

          Fresh Tart Cranberry and Granny Smith Apple Relish

Mushroom Encrusted All Natural Pineland Farms Prime Rib of Beef

          Port Wine Demi-Glace

          Horseradish Crème Friache

House Butchered Cajun Pork Quartet

Cider Brined and Roasted Bone-in Pork Loin, Cajun Braised Pork Shoulder, Cornbread and Andouille Stuffing, Tasso Ham Gravy

From the Sea

Chilled and Halved Potts Harbor Lobsters

          Lemon Garlic Aioli

          Drawn Butter

Cedar Planked Salmon

          Fennel, Orange, Thyme, Olive Oil, Butter Beans

Cast Iron Seared Jumbo Maine Scallops

          Coriander and Parsnip Puree, Carrot Butter Sauce, Micro Cilantro