Sit Down Dinners Menu as a pdf file.
Butter Rum Pumpkin Soup in an Acorn Squash Pot
with Green Apples and Nutmeg Crème Fraiche
Bowl and Squash Pot are Adorned with Lemon Leaves,
Whole Nuts and Cranberries
Arugula Salad with Massachusetts Goat Cheese, Toasted Pecans
and Jingle Bell Beets with a Cranberry Port Wine Dressing
Assorted Harvest Breads and Sweet Butter
Split Entrée Main Course
Crabmeat Stuffed Swordfish with Brandy Chive Butter
Roast Medallion of Tenderloin with
Tournade Mushroom Crust and Cabernet Sauce
Asiago Whipped Potatoes
Caramelized Winter Root Vegetables with Parsnips Chips
Warm Pear Gingerbread Cake
Aside Amaretto Anglaise, Chantilly Snow Drifts
and White Chocolate Peppermint Brittle
Holiday Salad of Mixed Winter Garden Greens in Nutmeg Vinaigrette
Candied Cranberry Ornaments, Caramelized Anjou Pears, and Carrot Curling Ribbon
Accenting Garnish of Jingle Bell Beets
Champagne Toast Sorbet
Nyman Ranch Lamb Loins grilled over Apple Wood Chips
With Orchard Apple Relish, Vintage Cheddar Potato Soufflé
and warm Broccoli Slaw in Bacon Mustard Dressing
Vermouth Poached King Salmon napped in a Lemon Chardonnay Beurre Blanc,
Roasted Corn in Basil Risotto, Smokey Crookneck Squash
Finish of Sun Cured Tomato, Cucumber and Olive Relish
Lemon Crème Brûlée with Chocolate Almond Biscotti
Classic Caesar Salad of Crisp Green Romaine, Herbed Crouton Stars
Reggiano Parmigiano and our Chef’s Signature Homemade Caesar Dressing
Exquisite Fresh White Anchovies on the Side
Artistic Bakery Display Featuring European Hearth Baked Breads, Parmesan Crisps,
Sky Grissini, Flavored Focaccia, & Ficelle
Fragrant Rosemary Accents
Elegant Chicken Torchon
Purple Sage Roasted Chicken Torchon with Moist Pumpkin & Corn Bread Stuffing
Cranberry Pear Chutney and Thyme Scented Natural Jus
Mash of Sweet Garnet Yams and Parsnips aside Kindling Pile of Winter Root Vegetables
Butternut Squash Ravioli in Sage Brown Butter
Nestled with Garlic Escarole, Gratin Tomatoes and Spiced Walnuts
Casserole of Warm Baked Indian Pudding Ala Mode
with Ginger Snap Tuile
Shrimp and Scallop Martini
Two Large Jumbo Gulf Shrimp and Two Large Sea Scallops in Lemon Vodka Sauce
with Chiffonade Greens, Salsa Fresca
Garnished with Olives and Lemon Twist
Artistic Bakery Display Featuring European Hearth Baked Breads, Parmesan Crisps,
Sky Grissini, Flavored Focaccia, & Ficelle
Fragrant Rosemary Accents
Slow Roasted Tenderloin Dredged in Chestnuts, Napped with Apple Brandy Jus
Macomber Turnip Gratin, Creamy Belgian Endive,
Thyme Roasted Baby Carrots, Caramelized Shallots and Honeyed Grapes
Bittersweet Chocolate Mousse in an Ivory Tower of White Chocolate
Kissed with Passion Fruit Puree and Macerated Berries
Elegant Oak Composée
An Elegantly Composed Salad of Bundled Red and Green Oak Leaf Lettuce
with Great Hill Blue Cheese, Hazelnut “Acorns”, Caramelized Red Blush Pears
Cinnamon Cap & Pom Pom Mushroom Accents
Shallot and Oak Barrel Aged Malt Vinegar Dressing
Miniature Baguettes, Bread Sticks, Olive Bread, and Cranberry Pecan Rolls
Sweet Cream Butter Rosettes
Salmon Coulibiac
Perfectly Moist Salmon Filet and With Peky Toe Crab Mousse and Escarole in a Pastry
aside a Bash of Brunoise Root Vegetables & Wild Rice
Trimming of Vibrant Baby Carrots and Slow Roasted Pearl Onions
Maple Walnut Butter Sauce
Warm Cortland Apple Cobbler in Allspice Crust
Apple Cider Syrup & Ginger Butter Ice Cream
Pan seared Diver Scallops on the Half Shell with Rocket,
Champagne Leeks and Sturgeon Caviar
Artistic Bakery Display Featuring European Hearth Baked Breads, Parmesan Crisps,
Sky Grissini, Flavored Focaccia, & Ficelle
Fragrant Rosemary Accents
Rosemary Roasted Colorado Rack of Lamb with Toasted Garlic Jus
Molten Roquefort Haricots Vert
Red Bliss Potato and Chiffonade Leek Tart
Sorrel Salad
Organic Farmer Greens Bouquet
Traveling with a Parade of Baby Beets
Soft Molten Chocolate Cake
A Warm Soft Molten Chocolate Cake crowned with Sugar Crystal’s
aside a Chocolate Dipped Strawberry and Satin Vanilla Anglaise
Chocolate Espresso Bean Accent
Olive Oil Poached Baby Artichoke
Stuffed with Mushroom and Cipollini Onion Salad
Traveling with Cauliflower Puree
Highlight Accents of 25 Year Old Balsamic and Fire Roasted Pepper Coulis
Miniature Baguettes, Bread Sticks, Olive Bread, and Cranberry Pecan Rolls
Sweet Cream Butter Rosettes
Turbans of Costa Rican Tilapia and Lemon Risotto aside Poached Baby Fennel,
Flash Roasted 100 Tomatoes & Roasted Garlic Braising Greens
Tomato Fume and Crispy Fried Leeks
Local Farmer Cheeses served with Baby Greens, Sliced Anjou Pears,
And Blackberry Fennel Dressing
Crusty Raisin and French Bread Accompaniment
Cranberry and White Chocolate Napoleon with Chocolate Lattice Fans
Garnish of Brandied Figs and Cinnamon Sabayon
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