Thanksgiving Dining Menus

BILTMORE BREAKFAST
organic egg omelets made to order
pumpkin pancakes, cranberry-orange whipped butter
classic egg benedict’s truffle hollandaise sauce
eggnog custard french toast, warm pecan-maple syrup
roasted breakfast potatoes with sautéed sweet bell peppers and caramelized onions
old fashioned cheddar biscuits with sausage gravy
nueske smoked bacon, fontanini sausage links
croissants, danish, muffins
seasonal fruit

ANTIPASTO
prosciutto di parma, cotto ham, salame soppressata, salame genoa, mortadella
pecorino toscano, parmigiano reggiano, gorgonzola dolce, caciotta di tartufo
warm baked brie, clover honey, toasted almonds
salumi torta, melanzane sotto aceto
roasted red peppers, yellow squash, poached fennel, grilled asparagus, and olives

GARDEN
lolla rosa, red oak leaf, buttercup and frisse lettuce
maple glazed pecans, dried cranberries, crumbled goat cheese
roasted acorn squash with grilled eggplant and pepitas palm salad,
heirloom tomato salad, bulgur wheat stuffed grape leaves, hummus, labneh yogurt
breakfast radishes, sweet bell peppers, candy cane beets roasted beets, curried chicken salad, hearts of
house dressings and herb croutons

RAW GARDEN
key west pink shrimp cocktail, snow crab claws, oysters on the half shell
saffron poached and chilled blue point mussel
lemon dressed cold water lobster tails
ceviche of passionfruit, bay scallops, and baby pink shrimp
tuna poke spoons with avocado, and radish, wasabi dusted won-tons
lemon, lime, horseradish, cocktail, mignonette, remoulade

CARVING
sage infused whole tom turkey, apple brine, cranberry-kumquat compote, giblet gravy
rosemary – garlic leg of lamb, mango-mint chutney
roasted striploin of beef, peppercorn sauce
honey mustard glazed pit ham, rum-raisin sauce 

CHEF SPECIALTIES
braised artichokes, carciofi alla romana, white wine, herbs, extra virgin olive oil
buttermilk mashed yukon gold potatoes / cornbread dressing, onions, celery
bronzed mahi-mahi, lemon thyme beurre blanc, mango rum relish
candied sweet potatoes, pineapple, pecan and marshmallow
steamed green beans, brown butter, toasted almonds
corn chowder, bacon, onions, potatoes and cream

PASTA
butternut squash ravioli, tortellini, cavatappi, gluten-free penne
pomodorina, pink vodka, or parmesan cream
baked lasagna, nonna’s meatballs, sweet italian sausage and peppers
focaccia, ciabatta bread sticks

SMOKED FISH
cambrige smoked salmon, smoked whitefish, smoked fish dip, smoked trout
crème fraiche, red onions, capers, dill, tomato, cucumber
artisan crackers, toast points,

SUSHI
freshly prepared live station-maki, nigiri and sashimi
soy, pickled ginger, wasabi

CAVIAR
farm raised american bowfin, trout, wasabi infused tobiko caviars
crème fraiche, red onions, capers, dill, tomato, cucumber
artisan crackers, toast points,

DESSERT
pumpkin pie, apple pie, chocolate – bourbon pecan pie
spiced apple cider donuts, tart tatin, fruitcake, german chocolate cake, black forest cake
gingerbread cookies, oatmeal and raisin cookies, almond horns , glazed maple shortbread cookies
cranberry meringue tarts, walnut-pumpkin cake roll, tiramisu, marble cheesecake
warm plum pudding with chantilly cream
gelato – featuring pumpkin spiced latte
egg-nog, mint chocolate amaretto
tahitian vanilla, butter pecan
and more

AMUSE
Datteri Ripieni
Medjool date | foie gras mousse | Marcona almond

FIRST COURSE
(select one)
Insalata di Pere e Noci
roasted pear | walnuts | gorgonzola dolce mousse | radicchio | pickled shallots
Crudo di Tonno
Orange segments| Calabrian chili | capers | cucumber | black garlic emulsion

SECOND COURSE
(select two)
Tacchino Arrosto
pan roasted turkey breast | dukkah crusted sweet potato confit | sautéed haricot verts | cranberry mostarda
Ossobucco di Vitello
braised veal Ossobucco | butternut squash risotto | sautéed Tuscan Kale | balsamic glazed cipollini onions

PUMPKIN MOUSSE DOME
Pumpkin Mousse | Ginger cookie crust | Cinnamon Curd