T H A N K S G I V I N G      2 0 1 1

pecan porcini pate – persimmons and pears
hazelnut profiteroles stuffed with blue cheese mascarpone – red grapes

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Canlis parsnip soup
parsley hazelnut gremolata

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shaved Brussels sprouts, parmesan, pine nuts and pomegranate seeds
butternut squash turnovers

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roast pork loin with a gingersnap crust – Calvados gravy
sweet potatoes with cranberry glaze
the mashed potatoes

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apple cranberry crostatas
brown sugar pecan cupcakes with caramel frosting
triple chocolate pumpkin tarts