Tempt your taste buds with three courses of gastronomic bliss. Begin with a tangerine duck confit salad with shaved fennel and wild mushroom vinaigrette. Savor smoked salmon with a celery root and pear salad or roasted organic beet salad with Humboldt goat cheese. Continue with a roasted breast of Diestal Farms turkey with traditional chestnut cranberry stuffing, creamy mashed potatoes and savory pan gravy. For dessert, enjoy a selection of sweet delights.