COPLEY’S
THANKSGIVING MENU

Thursday, November 28, 2019

•••••

Appetizers

ROASTED BUTTERNUT SQUASH SOUP
With Cranberry, Mango & Pineapple Relish

or

BABY ARUGULA, RED RADISH & CUCUMBER SALAD
Shaved Fennel & Carrot | Warm Local Dates | Roasted Grapes
Chopped Herbs | Citrus Olive Oil

or

ROASTED BEET + SMOKED SALMON SALAD
Arugula | Shaved Cucumber | Crumbled Goat Cheese | Cooked Egg
Potatoes | Honey Mustard

or

COPLEY’S “CAESAR” SALAD
Organic Iceberg & Red Baby Gem Lettuce | Smoked Apple Bacon
Shaved Padano Cheese | Pineapple Croutons

Entrees

OVEN ROASTED FREE-RANGE TURKEY
Caramelized Onions | Sage & Vegetable Stuffing | Whipped Potato
Candied Yams | Asparagus | Giblet Gravy & Cranberry Sauce

or

HONEY MUSTARD PORK T-BONE
Crispy Fruit Polenta | Baby Spinach | Caramelized Apples
Merlot Reduction

or

ROASTED SCOTTISH SALMON
Baby Shrimp + Arugula Pesto | Basmati Rice | Tiny Carrots
Tomato Relish | Lobster Vinaigrette

or

GRILLED PRIME NEW YORK STEAK
Over Garlic Potato | Asparagus
Caramelized Onions & Merlot Reduction

+ Desert Sampler

$74.00 Plus Tax (Gratuity Not Included)