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Thanksgiving at Madison’s
Thursday, November 28, 2013
11:00 am - 5:00 pm
First Course
(Select One)
Exotic Kale and Lettuce Blend with Marinated Winter Vegetables, Caramelized Vidalia Onions,
White Beans and Hickory Wood Smoked Bacon in Spicy Pecan-Sourwood Honey Vinaigrette
Cream of Roasted Pumpkin and Parsley Root with Walnut Oil and Maple Cream
Bacon-Wrapped Roulade of Georgia Plantation Quail filled with Andouille Sausage
and Apple Dressing on a Salad of Black Eyed Peas, Arugula and Aged Balsamic Vinegar
Orange Sautéed Scallops on Butternut and Acorn Squash Risotto
with Parmesan, Citrus Compote and Micro Collards
(Select One)
Duo of
Carolina Turkey Breast with Cornbread and Dried Cranberry Stuffing and Crispy Fried Turkey Legs
served with Macaroni and Cheese, Braised Collard Greens, Cranberry Sauce and Giblet Gravy
House-Cured Berkshire Pork Chop with Organic Brown Sugar and Tupelo Honey Glaze
Sweet Potato Casserole and Sautéed Green Beans with Bacon Jus
Grilled Medallion of Beef Tenderloin with Glühwein Sauce
Crispy Shallots, Roasted Chestnut-Flavored Mashed Potatoes and Glazed Baby Root Vegetables
Pecan-Crusted Fillet of Sunburst Trout on Caramelized Butternut Squash Puree
Sunchoke and Gala Apple Hash, Wilted Kale and Apple Cider Beurre Blanc
(Select One)
“Thanksgiving Sampler”
Local Pecan Pie, Pumpkin Pie and Buttermilk Lemon Pie
Warm Chocolate-Toffee Cake on Caramelized Apples and Pears with Espresso Ice Cream
Madagascar Vanilla Crème Brûlée with Cranberry-Gingersnap Cookies
Toasted Walnut, Chocolate Chip and Bourbon Maple Croissant Pudding
with Salted Caramel Crème Anglaise
$69.00 Per Person
Tax, Gratuity and Beverages not Included
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