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Christmas Day Menu

Christmas Tasting

48/68. with Wine Pairing
Please select one item from each course below.

First Course

 

Longwood Gardens Mushroom Soup

Crispy Shallots, Chives

ARUGULA SALAD

Dried Pears, Shaved Fennel, Belgian Endive, Radicchio, Pear Balsamic Vinaigrette

Main Course

 

SLOW ROASTED CREEKSTONE FARMS PRIME RIB

Horseradish Crème Fraiche, Cipollini Onions, French Beans, Potato Puree, Roasted Mushrooms

SPICED CURED DUCK BREAST

Leg Confit, Huckleberry Compote, Celery Root Puree, Citrus Scented Brussels Sprouts, Pearl Onions

Dessert Course

 

50 BEAN VANILLA CRÈME BRULEE

Candied Almonds, Brandied Cherries, Citrus Butter Crisps

DARK CHOCOLATE PEPPERMINT CRUNCH BAR

White Chocolate Ganache, Chocolate Pearls


 

Starters

 

Longwood Gardens Mushroom Soup

Crispy Shallots, Chives 10.

SWEET POTATO SOUP

Apple Cider, Chestnut Honey, Spiced Pumpkin Seeds 9.

Arugula Salad

Dried Pears, Shaved Fennel, Belgian Endive, Radicchio, Pear Balsamic Vinaigrette 9.

Roasted Beet Salad

Local Goat Cheese, Uplandcress, Walnuts, Fuji Apple, Champagne Vinaigrette 12.

ROCK SHRIMP GRATIN

Garlic & Herb Creamed Leeks, Crispy Applewood Bacon, Garlic Flatbread 15.

Chicken Salad & Fried Oysters

Petite Greens, Remoulade, Citrus Vinaigrette 15.

Locally Sourced Cheese Plate

Farm Fromage Monterey Blue, Misty Lovely, Tomme Delicious, Bouche, Chevre
Served with Toasted French Bread, Dried Fruits, Nuts and Wildflower Honey 12/15.

Main Course

 

JUMBO LUMP CRAB CAKES

Citrus Remoulade, Savoy Cabbage Slaw, New Bay “33” Chips, Black Mustard 30.

GRILLED BEEF TENDERLOIN

Bordelaise, Lobster Potato Puree, Cipollini Onion, Beet Jus, Spinach Salad 36.

PAN ROASTED DIVER SEA SCALLOPS

Applewood Bacon, Brussels Sprouts, Fuji Apple, Celery Root Puree 28.

CIDER BRINED PORK CHOP

Local Apple Butter, Braised Dutch Cabbage, Butternut Squash Puree 24.

PENNSYLVANIA RAINBOW TROUT

Creamed Heirloom Spinach & Mushrooms, Crispy Cured Ham, Green Lentils & Verjus 23.

WHOLE WHEAT ORECCHIETTE

Local Mushrooms, Butternut Squash, Tuscan Kale, Goat Cheese Béchamel 19.

Sides 6.

  • PA Dutch Cabbage with Smoked Bacon
  • Butternut Squash Puree, Brown Butter, Spiced Pumpkin Seeds
  • Horseradish Stone Ground Grits
  • Sautéed Heirloom Spinach