Thanksgiving Brunch 
Sunday, October 8
 

Mixed Green Salad with a variety of toppings and inn-made vinaigrettes

Caesar Salad with smoked bacon bits, herbed croutons, asiago parmesan, house-made vinaigrette

Pickle & Relish tray: Gherkins, Marinated Olives & Feta, Pickled Onions, Pepperoncini, Capers

Salads: Broccoli & Cheddar Salad; 6 Beans Salad; Country Potato Salad; Greek Pasta Salad

Selection of Domestic Cheeses, International & Artisan Cheeses,

Water Crackers & lavash

Charcuterie Boards (prosciutto, calabrese, Genoa Salami, Artisan Cheese, grapes, spiced nuts, dried cranberry, dates

Crudités: Deviled Eggs, Corn Chips, Southwest Avocado, House-made Salsa

Fruits de Mer (Shrimp Cocktail (peel & eat)), Mussels, Smoked Salmon

Variety of Inn-baked breads, baguettes & dinner rolls

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Eggs Benedict

Applewood Smoked Bacon & Italian-seasoned Farmers' Sausage

Apple Cinnamon French Toast with Shilbe Farms Maple Syrup

Country Root Vegetables (turnip, sweet potato, parsnip, carrot, roasted beets)

Potatoes Lyonnaise (roasted with onions & herbs)

Penne Bolognaise - house-made beef tenderloin meat sauce

Carvery - Traditional turkey, Ham, cranberry sauce, sage & cranberry stuffing

Breaded Basa Filet-Benmiller Inn Herbed breaded Basa Fillet served with lemon

Omelets, crèpes & waffle station - made to order with variety of fillings

Butter Chicken with Rice Pilaf