December 24th, 2017


Christmas Eve Dinner 

This menu offers a six course meal with your choice of entree. Fresh bread of the day served with every meal.

For an additional $20 per person, select wine pairings offered per course, excluding the Amuse.


Smoked Salmon Pate: Hickory smoked salmon pate served on toast ponits, are a welcome offering from the Chef's de Cuisine.



Baked Brie: Mini brie rounds wrapped in puff pastrie then baked and topped with Habanero peach jam.

       Wine Recommendation: Hogue Gewurtz



New England Clam Chowder: Tender baby clams sauteed with bacon and onions then finshed with fresh thyme, potatoes and cream.

Wine Recommendation: Cline Vigonier



Waldorf: Fresh cuts of green apple, grapes and walnuts tossed with a rich and creamy dressing

Wine Recommendation: Bollini Pinot Grigio




Mushroom & Wild Rice Risotto: Creamy wild rice risotto tossed with a sauteed blend of fresh musrhooms and shallots and finished with pecoriono Romano cheese and truffle dust.

Wine Recommendation: Bouchard Pinot Noir



Chicken Marsala: Tender chicken breast lightly breaded and sauteed in olive oil then finished with fresh mushrooms and Marsala sauce and served over creamy wild rice risotto. 

Wine Recommendation: Rodney Strong Chardonnay



Beef Wellinton: Filet mignion wrapped in puff pastry and stuffed with a mushroom pate then baked and served alongside roasted new potatoes.

Wine Recommendation:  Bouchard & Fils Pinot Noir



Lamb Loin Chops: Two lamb chops grilled to order and topped with a chimicurri sauce and served alongside roasted new potatoes. 

Wine Recommendation:  Seeker Malbec



Ruby Red Trout Almondine: Fresh filets of Ruby Red Trout crusted with almonds and baked and served alonside roasted new potatoes. 

Market Price



Chocolate Lava Cake

Wine Recommendation: Lunetta Prosecco 


                                Pianist Mark Johnson will be performing for the evening.