Thanksgiving Grand Buffet

Bear in mind that you should conduct yourself in life as at a feast. Epictetus (55 AD - 135 AD)


Thanksgiving 2015

Presented by the Harraseeket Inn


Autumn Crudité with a trio of savory dips

Carrot Top and Hemp Seed Pesto

Triple Sunflower Hummus

Charred Kale and Winter Hill Farm’s Yogurt Dip

Sliced Fruit and Cheese Display

House made Sausages with Pickled Local Vegetables and Caraway Saur Kraut

Salmon Salad

Tomato and Ricotta Tarts with Savory Short Dough

Hand Packed Meatballs with caramelized sweet onions and Sherried Sour Cream

Savory Harvest Profiterole

Celeriac Pancake with Lemony Herbed Chicken Confit, Apple Gellée

Variety of Smoked Maine Seafood with Traditional Accompaniments



Autumn Tomato with Mini Brioche Grilled Cheese

West African Seafood Chowder



Greens from our Farmers

Caramelized Pear Vinaigrette

Broken Blue cheese Vinaigrette

Celery Salad with Shaved Fennel, Oil Cured Olives, Parmesan Cheese, Lemony Dressing

Taste of Fall Harvest Salad

Pickled Farmers Vegetables, Cured Meats,

Caraflex Cabbage, Freeport Oil and Vinegar



Traditional Thanksgiving Day Stuffing

Mashed Local Potatoes with Sour Cream and Parsley

Brussels sprouts with Bacon, Chili, Lime and Fish Sauce

Chef’s Vegetable Medley

Farrotto (Risotto Style Farro) With Farmer’s Cheese, Shaved Parmesan, Herbs, Wild Mushrooms

Sweet Potato Tart with Molasses Cornmeal Crust

Garlicky Fall Greens with House Cured Ham



Herb Crusted Free Range Turkey from Pineland Farms

Chef Troy’s Turkey Gravy

Traditional Cranberry Sauce

Mango and Cranberry Relish

Peppered All Natural Prime Rib of Beef

Port Wine Demi-Glace

Horseradish Crème Fraiche

Two Textured Duck

Confit Legs and Herb Roasted Breast over Cornbread Pudding with Caramelized Apples and Onions, Cherry Balsamic Demi


Chilled and Halved Potts Harbor Lobsters

Drawn Butter and Lemon

Crispy Skate over San Marzano Tomato and Wild Mushroom Ragout with Lemon Oil and Sautéed Horseradish

Seared Scallops with Brown Butter and Thyme over a Squash, Pumpkin and Parsnip Hash with Red Pearl Onions and Fried Capers


Desserts by The Sugar Sisters