Our Holiday Menus

French Onion Soup

Caramelized onions, deglazed with Cognac, in a rich red wine vegetable broth. Finished with a roasted garlic crouton & melted Gruyere & Crowley herb cheddar cheese

or

Mushroom Scallop Bisque

Sauteed mushrooms and sea scallops with sherry, onions, & celery.  Blended with cream and fresh parsley

or

Caesar Salad

Crisp Romaine hearts, classic Caesar dressing, seasoned parmesan croutons & shaved parmesan cheese

or

Winter Salad

Mixed greens with Napa cabbage, carrots, scallions, sugar snap peas, watermelon radish, roasted edamame, & sesame roasted cashews all tossed in a maple miso vinaigrette

Roasted Beef Tenderloin

Angus tenderloin rubbed with parsley and garlic. Roasted, sliced, and served with a mushroom madeira thyme demi-glace

Fresh Vermont Stonewood Farm Turkey

Vermont apple & walnut stuffing, garlic mashed potatoes, homemade gravy, and cranberry compote

Four Cheese Ravioli

Baked in a Spinach and artichoke alfredo sauce. Topped with shaved parmesan

Grilled Salmon

Faroe Island salmon fillet marinated in a ginger soy vinaigrette. Grilled and presented on spicy shiitake soy noodles, avocado aioli, and carrot ginger coulis

FINISH WITH A SELECTION FROM OUR HOMEMADE DESSERT TRAY

Spinach Artichoke Dip with Cracker Strips

Lobster Bisque

Fresh Maine lobster reduced with vegetables and cognac, blended with cream. Topped with truffle parmesan croutons

or

Roasted Vegetable Minestrone

An array of roasted vegetables, potatoes and beans in a red wine tomato broth. Garnished with a chiffonade of baby kale

Caesar Salad

Crisp Romaine hearts, classic Caesar dressing, seasoned parmesan croutons & shaved parmesan cheese

or

Winter Salad

Little Leaf salad greens, heirloom tomatoes, cucumbers, Vermont chevre, fresh sliced dates, candied walnuts, and oranges served with a Champagne vinaigrette

Osso Bucco Lamb Shank

Lamb shank braised with root vegetables, Pernod, red wine, veal demi-glace

Grilled Veal Rib Chop

13 oz bone in rib chop marinated in red wine, garlic, and parsley. Drizzled with a balsamic demi reduction and melted Ascutney Alpine Blue cheese

Tuna Tartare

Fresh sushi grade yellowfin tuna mixed with lime juice, soy sauce, sesame oil, ginger, and scallions. Served with fresh avocado, chili cucumber, seaweed salad and toasted sesame cracker strips

Grilled 9 oz Filet Mignon

Choice angus tenderloin steak served with dueling sauces- Bordelaise and Maple bacon demi cream

Vegetarian Wellington

Grilled zucchini, yellow squash, red & yellow peppers, onions & portobello mushrooms. Layered with sauteed spinach portobello mushroom duxelle & Plymouth Brie cheese. Wrapped in puff pastry. Baked & drizzled with bordelaise

FINISH WITH A SELECTION FROM OUR DESSERT TRAY

Spinach Artichoke Dip with Cracker Strips

Lobster Bisque

SFresh Maine lobster reduced with vegetables and cognac, blended with cream. Topped with truffle parmesan croutons

or

Roasted Vegetable Minestrone

An array of roasted vegetables, potatoes and beans in a red wine tomato broth. Garnished with a chiffonade of baby kale

Caesar Salad

Crisp Romaine hearts, classic Caesar dressing, seasoned parmesan croutons & shaved parmesan cheese

or

Winter Salad

Little Leaf salad greens, heirloom tomatoes, cucumbers, Vermont chevre, fresh sliced dates, candied walnuts, and oranges served with a Champagne vinaigrette

Grilled Polenta and smoked Mozzarella

Marinated roasted peppers layered on grilled polenta with cannellini bean puree and fresh smoked mozzarella. Baked with basil pesto and spicy smoked pepper roasted garbanzo beans

or

Oysters Rockefeller

Maine oysters with Pernod creamed spinach, Reggiano and brioche crumbs

Osso Bucco Lamb Shank

Lamb shank braised with root vegetables, Pernod, red wine, veal demi-glace

Grilled Veal Rib Chop

13 oz bone in rib chop marinated in red wine, garlic, and parsley. Drizzled with a balsamic demi reduction and melted Ascutney Alpine Blue cheese

Tuna Tartare

Fresh sushi grade yellowfin tuna mixed with lime juice, soy sauce, sesame oil, ginger, and scallions. Served with fresh avocado, chili cucumber, seaweed salad and toasted sesame cracker strips

Grilled 9 oz Filet Mignon

Choice angus tenderloin steak served with dueling sauces- Bordelaise and Maple bacon demi cream

Vegetarian Wellington

Grilled zucchini, yellow squash, red & yellow peppers, onions & portobello mushrooms. Layered with sauteed spinach portobello mushroom duxelle & Plymouth Brie cheese. Wrapped in puff pastry. Baked & drizzled with bordelaise

FINISH WITH A SELECTION FROM OUR DESSERT TRAY