Thanksgiving Feast at the Southern Art and Bourbon Bar
Thu Nov 28, 10:00 AM - Thu Nov 28, 5:00 PM

Southern Art will serve a southern-tinged holiday menu featuring Thanksgiving classics, chef Art Smith’s Southern comfort favorites and more.

Served buffet-style, the afternoon’s family friendly selection includes breakfast options, artisan carving stations, popular Thanksgiving sides, seafood selections and decadent pies and cobblers.

The Thanksgiving spread will include:

Breakfast:

Scrambled Eggs
Smoked Bacon and Chicken apple sausage
Rosemary roasted red bliss potatoes
BBQ brisket Benedict, Vidalia onion jam, soft farm egg, Smokey hollandaise
Mini yogurt parfaits granola and seasonal fruit compote
Mini Fruit salad cups
Steel cut Irish oats with dried cranberries, golden raisins, and brown sugar

Kids Station:
Mac and Cheese
Chicken tenders
Tater tots
Kids crudité

SA Classics:
Buttermilk Fried Chicken
Shrimp & Grits Action station- Black Eyed Peas (Veg option), Shrimp and pork, condiments; scallions, bacon, crispy okra, tomatoes, Logan Mill Turnpike white grits
Boursin whipped potatoes, Giblet gravy
Black Truffle Deviled eggs
Harvest Salad
Addie Mae Chicken and Dumplings Soup
Belgian Waffle and Omelet station

Shelled eggs and omelets to order choice of filing; ham, bacon, cheddar, mozzarella, red onions, tri-color bell peppers, forest mushrooms, spinach, jalapenos

Belgian waffles with chocolate sauce, berry compote, fresh strawberries, banana bourbon caramel, vanilla whipped cream, and Vermont maple syrup

Carvery:
Herb Crusted Black Kingfish with Lemon Verbena Buerre Blanc
Slow Roasted Lemon Pepper Whole Turkey with Giblet gravy
Honey Dijon Clove Baked Leg of Ham with Jalapeno Pineapple Chutney

Sides:
Maple Glazed Brussel Sprouts with Crispy Beet Strings
Cranberry Chicken Sausage Cornbread Dressing
Herb Roasted Fall Root Vegetable and Squash Medley
Sweet Potato Casserole with Burnt Marshmallows
Haricot Vert Green Bean Casserole, forest mushrooms, crispy onions

Salads:
Port wine poached pear salad, blue cheese mousse, smoked bourbon candied pecans, baby kale greens, whole grain mustard vinaigrette
Heirloom baby red and yellow beet salad, lemon goat cheese mousse, toasted meringue, crystalized ginger, baby kale
Baby iceberg wedge salad, Benton’s blac