Holiday Dinner Two

Passed Hors d'oeuvres (3 pcs/person)
Brioche toast with truffled forest mushrooms
Black plum & brie puff pastry tart
Figs stuffed with marscapone & wrapped in prosciutto
Chicken satays with a traditional peanut sauce topped with cilantro



First Course
Baby spinach and frisee topped with dried cranberries, pears and our citrus vinaigrette



Entrée
Sliced beef tenderloin with red wine jus, roasted Yukon gold fingerling potatoes, crispy shallots & fresh seasonal vegetables

Fresh salmon baked with a black olive & tomato panko crust served with white beans & garlic swiss chard & roasted Yukon gold fingerling potatoes

Acorn Squash filled with our traditional bread stuffing
Bread basket from Ace Bakery



Dessert Course
Holiday English Trifle
Butter pound cake soaked in brandy layered with English custard, whipped cream and berries

Coffee & Tea (served at the table)