Holiday menus

Beginnings
Duck Rillette Crouton with Cranberry Relish 2.50 ea
Red Bliss Potato with Smoked Salmon Crème and Choupique Caviar 2.00 ea
Crispy Baked Brie with Sundried Fruit Chutney 2.25 ea
Beef Tartare Crostini with Horseradish Crème 2.75 ea

Soups
*Butternut Squash Bisque with Toasted Almond Crème Fraiche 5.50
*Crab and Shrimp Bisque with Sherry Crème Fraiche 6.00

Salads
Spicy Crab Cakes with Baby Greens and Creole Mustard Vinaigrette 8.95
*Smoked Salmon Salad with Spinach, Deviled Eggs and Warm Bacon Vinaigrette 8.95
*Heart of Romaine with Roasted Garlic Vinaigrette, Shaved Grana, and Pickled Shrimp 8.95 without shrimp 6.95

Lunch

*Maple Roasted Pork Loin with, Andouille and Green Onion Stuffing, Apple- Smoked Bacon Braised Cabbage and Mustard Reduction 15.00

*Herb Roasted Turkey With Green Chili Corn Pudding, Carmelized Shallot Green Beans and Bourbon Gravy 14.00

*Rosemary Marinated Leg of Lamb with Butternut Squash Pastina, Carmelized Shallot Green Beans, Minted Cranberry Merlot Sauce 16.50

Dinner

*Maple Roasted Double Pork Chop, Andouille and Green Onion Stuffing, Apple- Smoked Bacon Braised Cabbage and Mustard Reduction 20.00

*Chorizo Stuffed Turkey Breast With Green Chili Corn Pudding, Carmelized Shallot Green Beans and Bourbon Gravy 19.00
Duck Substitution 3.00 per person (for entire party only)

Rosemary Marinated Baby Rack of Lamb with Butternut Squash Pastina, Carmelized Shallot Green Beans, Minted Cranberry Merlot Sauce 24.00

*Horseradish Crusted Prime Rib of Beef with Roquefort Mashed Potatoes, Baby Vegetables with Shallot Hazelnut Butter and Peppercorn- Port Reduction 26.00
Filet Substitute 4.00 per person (for entire party only)

Fish Selection
Roasted Gulf Fish with Horseradish Mashed Potatoes, Oyster Braised Wild Mushrooms and Red Wine Sauce. Lunch 16.00

Roasted Chilean Sea Bass with Horseradish Mashed Potatoes, Gulf Oyster Braised Wild Mushrooms and Red Wine Sauce. Dinner 25.00

*Pumpkin Bread Pudding with Maple Crème and Bourbon Caramel 7.00

Fresh Berry Crème Brulee 7.00

Bittersweet Chocolate Mousse with a Hazelnut Tuille 7.00