SOUP Pumpkin-Sweet Potato “Velouté” (GF, V) COLD DISPLAY Tomato & Mozzarella | ciliegine mozzarella, arugula, pesto, cherry tomatoes (GF, V) “Root Cellar” | roasted root vegetables, cranberries, spinach, walnuts, white balsamic (GF, V+) Grilled Vegetable Platter | romesco (GF, V+) Chef’s Autumn Salad | handpicked garden greens, roasted beets, red quinoa, herbed goat cheese, lemon vinaigrette (GF, V) Tossed Garden Salad | cucumbers, carrots, tomatoes, balsamic vinaigrette, ranch (GF, V) Fresh Fruit Salad | honey-poppy seed yogurt dip (GF, V) From the Bakery | tuscan rolls, baguettes, butter (V) Smoke & Cure | maple-mustard roasted atlantic salmon, smoked rainbow trout, cured atlantic salmon, accoutrements (GF) Old Bay Spiced Gulf Shrimp Cocktail | cocktail sauce, lemon wedges (GF) ENTRÉES Seared Farm Pork Loin | mustard scented pork jus Herb Scented Salmon | chardonnay butter sauce Fried Chicken Scaloppini | wilted autumn greens, roasted garlic crème Farmer’s Garden Squash Casserole | stewed heirloom lentils (GF, V+) Mashed Potatoes (GF, V) Maple Glazed Sweet Potatoes | charred mini marshmallows (GF, V) Green Bean Casserole | fried shallots, creamed mushrooms (V) CHEF CARVED Roasted Thanksgiving Tom Turkey | sage sausage stuffing, turkey pan gravy, orange cranberry relish, traditional stuffing Herb Salt & Garlic Crusted Prime Rib of Beef | horseradish cream, beef jus, butter top soft rolls DESSERTS The Inn’s Signature Brioche Bread Pudding | whiskey anglaise (V) Assorted Petite Pastries | selection of mousses and pies (V) Chocolate Fountain | mini confections, strawberries, brownies (V) KNEE KNOCKER BUFFET Chicken Tenders, Green Beans, Mac & Cheese GF = Gluten Free | V = Vegetarian | V+ = Vegan ADULTS $44.95* | SENIORS 65+ $34.95* | CHILDREN 6-12 $22.95* CHILDREN 5 & UNDER COMPLIMENTARY Reservations Required | Please Call 540.231.0120 *Prices do not include tax. Gratuity of 20% automatically added to parties of six or more. www.innatvirginiatech.com THE INN’S GRAND THANKSGIVING BUFFET Latham Ballroom | Thursday, November 28, 2019 | 11 a.m.-2 p.m.
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SOUPPumpkin-Sweet Potato “Velouté” (GF, V)
COLD DISPLAYTomato & Mozzarella | ciliegine mozzarella, arugula, pesto, cherry tomatoes (GF, V)
“Root Cellar” | roasted root vegetables, cranberries, spinach, walnuts, white balsamic (GF, V+)
Grilled Vegetable Platter | romesco (GF, V+)
Chef’s Autumn Salad | handpicked garden greens, roasted beets, red quinoa, herbed goat cheese, lemon vinaigrette (GF, V)
Tossed Garden Salad | cucumbers, carrots, tomatoes, balsamic vinaigrette, ranch (GF, V)
Fresh Fruit Salad | honey-poppy seed yogurt dip (GF, V)
From the Bakery | tuscan rolls, baguettes, butter (V)
Smoke & Cure | maple-mustard roasted atlantic salmon, smoked rainbow trout, cured atlantic salmon, accoutrements (GF)
Old Bay Spiced Gulf Shrimp Cocktail | cocktail sauce, lemon wedges (GF)
ENTRÉESSeared Farm Pork Loin | mustard scented pork jus
Herb Scented Salmon | chardonnay butter sauceFried Chicken Scaloppini | wilted autumn greens, roasted garlic crèmeFarmer’s Garden Squash Casserole | stewed heirloom lentils (GF, V+)
Mashed Potatoes (GF, V)
Maple Glazed Sweet Potatoes | charred mini marshmallows (GF, V)
Green Bean Casserole | fried shallots, creamed mushrooms (V)
CHEF CARVEDRoasted Thanksgiving Tom Turkey | sage sausage stuffing, turkey pan gravy, orange cranberry relish, traditional stuffing
Herb Salt & Garlic Crusted Prime Rib of Beef | horseradish cream, beef jus, butter top soft rolls
DESSERTSThe Inn’s Signature Brioche Bread Pudding | whiskey anglaise (V)
Assorted Petite Pastries | selection of mousses and pies (V)
Chocolate Fountain | mini confections, strawberries, brownies (V)
KNEE KNOCKER BUFFETChicken Tenders, Green Beans, Mac & Cheese
GF = Gluten Free | V = Vegetarian | V+ = Vegan
ADULTS $44.95* | SENIORS 65+ $34.95* | CHILDREN 6-12 $22.95*CHILDREN 5 & UNDER COMPLIMENTARYReservations Required | Please Call 540.231.0120
*Prices do not include tax. Gratuity of 20% automatically added to parties of six or more.
www.innatvirginiatech.com
THE INN’S GRAND THANKSGIVING BUFFETLatham Ballroom | Thursday, November 28, 2019 | 11 a.m.-2 p.m.
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