Thursday, November 23
2pm – 8:30pm

FIRST PLATE

Choice of:

Roasted Beet Salad
arugula | parmesan | citrus balsamic

Mixed Green Salad
garden vegetables | extra virgin olive oil | white balsamic

Roasted Fall Squash Soup

ENTRÉE

Choice of:

Roasted Turkey Breast
thyme pan gravy

Grilled Texas Sirloin Steak
garlic and black pepper jus

Grilled Scottish Salmon
rosemary and lemon glaze

SIDES

Served family style:

Traditional Herb Stuffing
Mashed Sweet Potatoes
Traditional Mashed Potatoes
Glazed Baby Carrots
Green Beans with Porcini
Cranberry Walnut Relish

VEGETARIAN

Stuffed Acorn Squash
three grain pilaf (quinoa, buckwheat, brown rice)
roasted mushrooms | walnut butter
sage | dried cranberries

DESSERT

Choice of:

Pumpkin Cheese Cake
Apple Crisp with Vanilla Ice Cream
Table 45 Ice Cream and Sorbet selection

RESERVATIONS

Please call Lindsay Murch, 216-707-4149
$49 per Adult | $22 per Child