Thanksgiving Brunch in Sedona

Thursday, November 23rd, 2017
Brunch Buffet Available from 9 a.m. – 2 p.m.

$110 per person | $35 children 3 -12 years old

Thanksgiving Menu

Chilled Selections

 Roasted Cauliflower, Yuma Dates, Black Figs, Curry, Tear Drop Tomatoes, Feta Cheese
Heirloom Tomatoes, Balsamic Brined Mozzarella, Arugula Basil Pesto
Hearts of Baby Romaine, Kale, Sun Flower Seeds, Cranberries
Roasted Fall Squash, Bleu Cheese Crumbles, Cipollini Onions, Tarragon
& EVOO Lime Essence
Grilled Asparagus, Charred Deviled Eggs, Preserved Grapefruit
Fall Fruit, Meyer Lemon Yogurt, Apple Cider Mist
Edamame & Roasted Red Pepper Hummus – Crushed Salted Walnuts, Lemon Peel

Imported & Domestic Cheese Selections | Artisan Charcuterie Board

Carving Table

Horseradish Root & Black Garlic Rubbed Prime Rib with Natural Pan Drippings
Slow Roasted Marinated Turkey Breast, Garam Masala, Garden Herb Pesto
Pork Loin, Lingonberry Cider, Mole, Local Coffee & Spiced Cinnamon Dust

Iced Seafood Display 

Green Lipped Mussels
Oyster Ceviche – Cracked Pepper & Infused Sweet Vinegar Drizzle
Grilled & Chilled Octopus – Citrus & Charred Fennel
Irish Smoked Salmon & a Selection of Smoked Seafood
Poached Shrimp Iced in a Sea Salt Bath
Ahi Tuna Poke with Ginger Root & Ponzu Juice

Chef Attended Omelet Station

Local Goat Cheese
Aged Cheddar Cheese
Bleu Cheese
Cured Ham Nuggets
Root Spinach
Wild Foraged Mushrooms
Baby Shrimp
Smoked Bacon
Heirloom Tomatoes
Sweet Onions
Irish Smoked Salmon
Hand Picked Chili’s
Flying Fish Roe

 Warm Entrée Selections

 Pan Seared Corvina, Yellow Tomato Gazpacho & Bay Scallop Relish
Grilled Chicken Breast, High Country Mushrooms, Juniper Demi Gastrique
Mole Rubbed Beef Tenderloin, Eggplant Caviar, Cabrales Cheese


Apple Wood Smoked Bacon & House Made Smashed Sausage Patties
Griddled Sunny Side Up Eggs over Pulled Pork Carnitas
Wild Berry Bread Pudding Sweet Toast with Arizona Pecan Maple Sap
Saigon Cinnamon Sour Cream
Mountain Frittata Pies with Roasted Tomato Aioli

Warm Sides 

Couscous with Orange Marmalade & Toasted Pine Nuts
Skillet Roasted Rosemary Potatoes with Pearl Onions
Baby Vegetables Splashed with Chardonnay
Buttered Corn on the Cob, Cotija Cheese, Chili, Lime, Cumin
Smashed Sweet Potatoes & Yukon Gold – Agave Vanilla Drizzle

From our Pastry Kitchen

Cream Puffs
Fruit Tarts
Chocolate Dipped Strawberries
Raspberry Frangipan Tarts
Blonde Brownies
Cress Cheesecakes
Mousse Cups
Caramel Crunch Tarts
Flourless Chocolate Cake

We are accepting reservations now and will seat on the Creekside patio, if weather permits.
Reservations can be made by calling (928) 282-1661 or email [email protected]
As with all dinner reservations, a credit card is required to hold the reservation.