Menu

Lobster Bisque
Cognac Flavored Chantilly

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Granny Smith Apple Sorbet

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Free Range Pennsylvania Dutch Turkey and Baked Ham,
Apricot, Caramelized Onion and Chestnut Stuffing,
Roast Potatoes, Seasonal Glazed Vegetables
Cranberry-Orange and Port Wine Relish

or

Grilled Piedmontese Rib Eye of Beef
 Turnip-Potato Dauphinoise,
Crushed Rutabaga, Sautéed Wild Mushrooms
Truffle sauce

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Sticky Toffee Gingerbread Pudding

or

Yule Log with Red Currant Mousse
And Chocolate Butter cream Frosting

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Coffee or Tea and Petit Fours

Executive Chef Mark Salter
Sous Chef Harley Peet
Pastry Chef Doug Matthews