© 2019 Small Batch Local Kitchen

Salad Station

Tri Color Roasted Beet Salad with Arugula and Watercress (Vegan, GF)

Citrus and Fennel Salad with Jicama and Organic Spring Mix (Vegan, GF)

Tri Color Roasted Cauliflower with Pumpkin Seeds and Feta Cheese (Vegetarian, GF)

Roasted Vegetable Display with Local Cheeses and Charcuterie

Assorted House Made Jams and Dressings, Crackers and Baguettes

 

Carving Station

Autumn Olives Farm (Waynesboro, VA) Sweet Smoked Ham with Bourbon Glaze

7 Hills (Lynchburg, VA) Slow Cooked Bone-In Prime Rib of Beef with Chantilly Cream Sauce and Caramelized Onion Jus (Vegetarian, GF)

Orange Scented Roasted Turkey served with Traditional Style Gravy and Cranberry and Apples (GF)

 

Entrees and Sides

Boursin Whipped Yukon Gold Potatoes (GF, Vegetarian)

Maple and Cinnamon  Mashed Sweet Potatoes (GF, Vegetarian)

Pear and Sausage Stuffing with Cranberries and Fresh Thyme

Braised Collard Greens (Vegetarian, GF)

Roasted Brussel Sprouts with AR’s Hot Southern Honey (Vegetarian)

Cotija Cheese and Roasted Butternut Squash Macaroni and Cheese (Vegetarian)

Assortment of Rolls and Artisan Breads

 

Dessert

Pumpkin Praline Cheesecake (Vegetarian)

Apple Bread Pudding with Bourbon Caramel (Vegetarian)

Chocolate Peanut Butter Pie (Vegetarian)

Assorted Fruit Filled and Chocolate Petit Fors (Vegetarian)

Old Fashioned Pecan Pie (Vegetarian)

Local Seasonal Ice Cream from Charm School RVA

2019 Thanksgiving Menu