F I R S T C O U R S E

Roasted Butternut Squash Bisque with Pheasant Confit, Caramelized Apple/Celery Root Fritter and Smoked Pecan Gastrique

Seared Nantucket Bay Scallops on Chestnut/Brandy Cream with French Bean/Pancetta Sauté and Oregon Black Truffle Reduction

“Chicken Fried” Bob White Quail on Sweet Potato Spoonbread with Sage Roasted Applewood Bacon Salad and Red Currant Chutney

A Sampler of Griddled Lump Crabcakes, Poached Shrimp/Mango Cocktail and Chili Braised Short Rib Tamale with Dia de Accion De Gracias Fiesta Salad

S E C O N D C O U R S E

Tangerine Glazed Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans/Salsify, Jalapeño Cranberry Relish and Pecan Chili Gravy

Sage Brown Butter Red Grouper and Crispy King Crab Legs on Meyer Lemon Texas Rice with Denton Asparagus "Amandine" 

“English Style” Marjoram/Malt Glazed NilGai Antelope on Wild Boar “Bangers and Mash” with Tawny Port Sauce and Yorkshire Pudding

West Texas Mopped Beef Tenderloin on Creamed Arugula with “Loaded” Smashed Yukon Potato Croquette and Wild Mushroom/Madeira Sauce