Organically raised Cider brined and roasted whole Mary's turkey served with giblet gravy

A Challah bread, butternut squash, sage and apple stuffing

A cranberry relish cooked with lemon, orange and lime

A slaw of shredded raw Brussels sprout, celery root, apples, red onion, carrot and a creamy celery seed dressing topped with pomegranate seeds

Dungeness crabcakes served with a side of a relish of lightly pickled corn, bell peppers, cabbage, red onion, carrots and radishes

Vegan side of Red Garnet Yams glazed with orange juice, honey and a little Chinese 5 spice.

Parsnips and Yukon Gold potatoes mashed with butter, milk and topped with scallions

Individual oatmeal-almond streusel topped pear and apple crisps topped with pumpkin ice cream