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Starters

Baby Artichokes Stuffed with Crab Salad
Aged Gouda Fondue with Caraway Croutons
Chilled Celery Soup with Nantucket Bay Scallops

Main Course

Roasted Stuffed Turkey with Giblet Gravy
Wild Mushroom Whole Wheat Stuffing with Tarragon
Haricots Verts and Chestnuts with Date Vinaigrette
Pearl Onions au Gratin
Roasted Squash with Maple Syrup and Sage Cream
Cranberry-Grapefruit Conserve

Dessert

Harvest Mousse with Spiced Almond Tuiles

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