Christmas Menu
Appetizers
- Pan seared Crab Cake with a Savory Napa Cabbage Slaw and Chipolte Remoulade
- Roasted Chicken and Morel Mushroom Crepe with a Cognac Cream
- Brick Oven Roasted Risotto Cake with Prosciutto, Basil and Parmesan with a Roasted Red Pepper Coulis and Micro Greens
Soups
- New England Clam Chowder
- Wild Mushroom Bisque
Salads
- Mixed Baby Green Salad with Goat Cheese, Dried Cherries, Toasted Almonds and Shaved Red Onion, tossed in a Citrus Vinaigrette
- Frisee and Radicchio Salad with Candied Walnuts, Sliced Pears and Smoked Cheddar, tossed in Port Wine Vinaigrette
Entrees
- Spit Roasted All Natural Sirloin served with Garlic Mashed Potatoes, Haricot Vertes, Red Peppers and Portobello Mushroom Compote
- Grilled Lamb Chops served with a Sweet Potato Pancake, Roasted Root Vegetables and Rosemary Merlot Reduction
- Brick Oven Roasted Halibut with a Lobster, Asparagus and Red Pepper Tapenade, served with Lemon Risotto, Broccolini and Sauce Choron
- Pan Roasted Pork Tenderloin with a Fig and Marscapone Compote served with Mashed Sweet Potatoes, Grilled Asparagus and Orange Curacao Reduction
Desserts
- Christmas Yule Log
- Gingerbread Cake with Pecan Brittle
- Egg Nog Crème Brulee
- Warm Apple Cinnamon Strudel with Vanilla Bean Ice Cream
