Menu: Thanksgiving

At my annual Thanksgiving weekend dinner (the Saturday of each year's holiday weekend), the typical menu involves some or all of the following:

• Appetizers — At least one, if not two or all three, of:
  • Shrimp and/or crab cocktail tray
  • Cheese and cracker tray, with 2–3 varieties of each
  • Crudité platter, usually carrots, celery, grape tomatoes, marinated artichokes, and possibly roasted and chilled asparagus, with a dip of some kind (blue cheese, onion, or ranch)
  
  
• Salad — A simple salad course
  
  
• Main course — An oven-roasted turkey, along with stuffing, candied yams, cranberry sauce, and dinner rolls, possibly with an additional vegetable dish
  
  
• Wine — One or more of:
  • Pinot noir, for those who prefer red wine
  • Chardonnay or pinot grigio, for those who prefer white wine
  
  
• Dessert — The world-famous chocolate mousse cake with raspberry sauce, apple pie a la mode, or both
  

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