Join us gulf-front at The Deck at 560 for an elaborate Thanksgiving Day feast.

Harvest table

Mixed Baby Greens, Seasonal Vegetables, Assorted Dressings, Pistachio Mascarpone Stuffed Cabernet Poached Pears, Orange Scented Cranberry Chutney, Butternut Squash and Cranberry Quinoa Salad, Roasted Brussel Sprout Apple and Pomegranate Salad, Green Bean Golden Beet Almond Salad

Gulf Display

Gulf Coast Oysters with Mignonette, Shrimp Cocktail with Burnt Brandy Cocktail Sauce

Farmers Table

An Assortment of Dried and Cured Meats, Local and International Cheeses, Crudite with Spreads, Dried Fruits, Assorted Flat Breads and Grissini

Soup

Roasted Winter Squash and Apple

Carving Station Chef Attended

Thyme Roasted Turkey Breast with Roasted Pear Veloute, Herb Encrusted Prime Rib with Au jus, Cranberry Horseradish

Pasta Station Chef Attended

Butternut Squash Ravioli with Sage Brown Butter, Ricotta Dumplings with Asparagus, Lemon, Toasted Pine Nuts and Ricotta Salatta
Pasta - Penne or Fusilli, Sauses - Alfredo, Pesto, Pomodoro

Entrées

Roasted Pork Loin with Caramelized Onion and Persimmons, Seared Salmon with Date Chutney and Crumbled Goat Cheese

Sides

Rustic Multigrain Stuffing, Cranberry and Sausage Corn Bread Stuffing, Chai Maple Glazed Tri Colored Sweet Potatoes and Toasted Pecans, Garlic Chive Mashed Redskin Potatoes, Ancho Chili and Rum Glazed Acorn Squash

Kid's Corner

Sliced Carrots, Celery, Apples, Oranges, Chicken Tenders, Waffle Fries, Macaroni and Cheese

Desserts

Pumpkin Cheesecake, Key Lime Pie, Bourbon Pecan Pie, Pumpkin Pie, Warm Berry Cobbler, Cheesecake Lollipops, Brownies and Blondies, Assorted Petit Fours Display