Gather around the table this Thanksgiving at Renault Winery for a holiday celebration filled with good food, good company, and the warmth of the season. Enjoy a chef-prepared Thanksgiving buffet featuring holiday favorites in the beautiful setting of America’s Most Historic Winery.

Whether you’re celebrating with family, gathering with friends, or starting a new Thanksgiving tradition, Renault offers a special setting to slow down, enjoy a delicious meal, and make memories together.

With reserved seating times and limited capacity, guests can enjoy a relaxed Thanksgiving experience surrounded by the historic charm of Renault Winery. We encourage you to reserve early and make Renault part of your Thanksgiving tradition.

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Charcuterie, Cheese & Garden Display

Artisan Cheese & Charcuterie
A selection of local and domestic cheeses alongside cured and smoked meats.

Seasonal Vegetable Crudité
Raw, grilled, and pickled seasonal vegetables accompanied by:

• Fresh-baked breads
• Dried fruit chutney
• Pepper jam
• Marinated olives and caper berries with rosemary & lemon zest
• Braised cipollini onions with dried cherries
• Gherkins
• Assorted mustards

Seasonal Fruit Display

A colorful assortment of freshly sliced seasonal fruits.

Soup

Velouté of Butternut Squash & Apple
Herb oil, maple crème fraîche, spiced pecans, and fresh-baked rosemary focaccia.

Salad Station

Traditional House-Made Potato Salad

Poached Pear & Gorgonzola Salad
Renault Cabernet-poached pears, candied walnuts, artisan greens, and Gorgonzola cheese.

Baby Iceberg Wedge Salad
Red beet curls, crumbled feta, crispy prosciutto, grilled scallions, heirloom grape tomatoes, and sweet Vidalia onion dressing.

Seafood Bar

• Snow crab claws
• Jumbo shrimp cocktail
• Fresh PEI oysters
• Chilled mussels
• Little neck clams
• House-smoked salmon

Accompaniments: Cocktail sauce, lemons & limes, classic mignonette, and assorted hot sauces.

Carving Station

Herb-Crusted Grass-Fed Striploin
Renault Cabernet demi-glace, chimichurri, horseradish cream, and fresh-baked bread.

Cranberry & Rum-Brined Whole Turkey
Pan gravy, fennel & kale sourdough stuffing, and cranberry-fig compote with Pinot Noir syrup.

Chef’s Hot Selections

Cedar Plank Salmon
Citrus caper beurre blanc.

Caramelized Sweet Potato & Spanish Chorizo Hash
Fried chickpeas.

Kabocha Squash & Spinach Ravioli

Free-Range Grilled Chicken Breast
Wild mushroom cream sauce.

Seasonal Root Vegetable Mélange
Roasted garlic sage oil, rainbow carrots, and red beets.

Dessert Display

• House-baked pecan pie
• Mini sweet potato pies
• Black Forest chocolate cake
• Traditional Italian cannoli
• Assorted mini French pastries
• Chocolate truffles
• Assorted fresh-baked cookies