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Passed Hors D’Oeuvres:
Duck Confit and Dried Cherry Rillette on Crostini
Cheese Puffs
House Cured Gravlax on Potato Cake:
Crème fraîche and Dill
Dinner:
Autumn Harvest Salad:
Mixed Baby Lettuces, Granny Smith Apples,
Walnuts, Dried Cranberries, Red Onion,
Creamy Vinaigrette
Louisiana Shrimp Stuffed Mirlitons
Cornbread Dressing with Fresh Sausage
Creamed Spinach
Herb Roasted Root Vegetables
Cranberry Relish and Gravy
Lemon Herb Roasted Turkey and Cajun Injected Turkey
Served with Herbed Mayonnaise and Creole Mustard
Sourdough and Wheat Rolls with Whipped Butter
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