On November 23rd from 11 a.m.- 7 p.m. Chef Nathan Lingle at Finch & Fork will offer a Harvest Buffet including a raw bar with freshly shucked oysters. Offerings include poached shrimp; signature Deviled Eggs, Chicken Liver paté, Roasted Fig, Mascarpone, Central Coast Honey and Smoked Pistachio Toast, a variety of salads including a Black Garlic Cesar; Roast Turkey or Roast Pork Loin from the carving station, and more.

On November 23rd from 1-9 p.m. CAYA at The Leta hotel in Goleta will be offering an a la carte menu including Roast Turkey with Sage Stuffing, Garlic Whipped Potatoes, Green Bean Almondine, Turkey Gravy, House Made Cranberry Sauce; a Honey Glazed Ham with Candied Sweet Potatoes and all the trimmings, as well as other salads, appetizers and entrees such as Filet Mignon, Scottish Cedar Plank Salmon and a Butternut Squash Risotto, among other options.