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.