Christmas Eve Dinner 2014

Call For Reser­va­tions Serv­ing 5pm-9pm


Christ­mas Eve Menu 


Duck Con­fit Salad

Ten­der Braised Duck Served with a Bed of Spring Mix and Endive fin­ished with a Whole Grain Mus­tard Bal­samic Reduc­tion, Golden Raisins and Candy-Crusted Pecans.


Shrimp Fried Tempura

6 Shrimp dipped in a Sierra Nevada Beer Bat­ter to a Golden Brown Served with Lime and a Sweet Chili Sauce.


Grilled Crab Cakes

2 Crab Cakes Served with a Bed of Spring Mix and Endive Topped with Basil oil and Roasted

Bell Pep­per Couli.


Lay­ered Grilled Polenta

Grilled Polenta Lay­ered with Rata­touille and Gor­gonzola Cheese Topped with a Basil oil and Roasted Bell Pep­per Couli.



Beef Welling­ton

Filet Mignon with a Mush­room Pate Served in a Puff Pas­try Cooked to a Golden Brown, Topped with a Brandy Thyme sauce served with Roasted Yukon Potatoes.


Sauteed Panko Salmon

Panko Coated Salmon Served with a Baby Onion Lemon Grass Sauce and a Golden Raisin Quinoa, Green Bean and Baby Carrots .


Stuffed Maple Duck Breast

A Duck breast and stuffed with w\Wild Mush­rooms and Leek and Topped with a Black Berry Brandy Sauce, Served with a Rose­mary Sun Dried Tomato Grilled Polenta.

Glazed Cor­nish Hen

Cor­nish Hen Baked and Basted with a Honey Rose­mary Orange Glaze Served with a

Golden Raisin Quinoa, Green bean and Baby Carrots.


Veg­gie Delight

Baked Mush­room Phyllo Purse Served with Grilled Veg­eta­bles, Ratatouille

and a Sun Dried Tomato and Rose­mary Polenta.


New York

12 oz Grilled New York Steak Served with a Brandy Blue cheese sauce and Roasted Yukon Potatoes.



Per­fect Tiramisu

Topped with Cocoa


Choco­late Bread Pudding

Served with a Fresh Berry Sauce.


Fuji Apple Creme Brulee

Topped with Vanilla Bean Ice Cream Ball.


Asian Pear Torte Tatin

Topped with Vanilla Bean Ice Cream.