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Holiday Menu
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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