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Please join us for a prix fix
Christmas Dinner
2009
Starters
Duck Rillettes with Crostini
and Cranberry coulis
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Pan seared Diver Scallops with Osetra Caviar
and a Blood Orange reduction
•°•°•
Baked Brie in Puff Pastry
with Apple Cider Glaze
Or supplement for an extra 20
Foie Moussiline with brioche toast points and a
huckleberry port reduction
Lobster Salad with Tarragon dressing,
Brioche and Apple smoked Bacon
Choice of Entrée
Stuffed Quail with roasted Garlic Mash and
Lemon -Thyme - Mustard jus
Herb Crusted Rack of Elk with Brown
Butter, Butternut Squash Puree and
Sauteed Greens
Pan Roasted Atric Char with carmelized
brussel sprouts, Fregula,
Dessert
Profiteroles with house made Pep-o-Mint,
Coffee, and Caramel ice creams
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