Soup

Potato leek with gruyere cheese and fresh dill

Appetizer

jumbo lump crabmeat cocktail

served with remoulade sauce

housemade fois gras pate

with fig and Lingonberry chutney &

a port wine reduction

chorizo and fennel strudel

served with sherry shallot sauce

escargot in puff pastry

served with a garlic herb butter demi-glaze

almond crusted brie

served with fruit compote and toast point

Dessert

holiday tasting trio

​Creme Brûlée

Cinnamon Apple Crisp

Pecan Chocolate Ganache Tort

Salad

Baby greens with citrus sections

and candied walnuts

Entree

beef wellington---$92

Filet Mignon baked in puff pastry with a mushroom and foie gras mousseline, black truffle Madiera wine demi-glaze

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seafood bouillabaisse---$86

1/2 a lobster, shrimp, scallops and mussels simmered in a seafood broth with saffron, tomato and fresh herbs

pistachio crushed new zealand

rack of lamb---$84

served with a rosemary lamb sauce and duchesse potatoes 

breast of duck---$79

served with a dark cherry sauce and sweet potato mash

Roast venison Grand Veneur--$84

served with braised red cabbage and spaetzle