Bistro
Le Cep Thanksgiving 2008
Honoring an
American Holiday
Ye
Bill of Fare
To
Begin the Feast
A Bisque of Apple and Butternut Squash
And
Then the Salad
A Salad of Greens with Woodland Herbs
and the Master’s Dressing
Followed
by a Choice of Main Courses
Roasted Tom Turkey with Fresh Cranberries and a Dressing of
Chestnuts
Roasted Prime Rib of Beef au Jus
And from the Community’s Gardens
Green Beans with Toasted Almonds, Smashed White Potatoes
Squash from the Harvest with Maple Syrup
Accompaniment from the Colonies Baking Oven
An abundance of Freshly Baked Breads
To
Complete the Feast
Apple Brown Betty, a Pie of Harvest Pumpkin, Hot Apple Pie
A Pie of Pecan Nuts, Rippled Chocolate Fudge Cake
Apple Cheese Tart with Vanilla Ice Cream
