Sit back, relax and let us do all the cooking! Our elegant plated Christmas dinner features all of the traditional holiday fare.
Kids menu too - see below.
Reservations required. 36-hour cancellation policy. Credit card hold. Please call 541-593-3740 for reservations.
- CHRISTMAS DINNER 2019 MENU -
FIRST COURSE
Artichoke and age white cheddar dip, selection of crackers and crostinis
SECOND COURSE(choice of)
Sweet potato soup, chestnut, roasted marshmallow, nutmeg whip cream
or
Roasted beet, local goat cheese, Balsamic glaze pears, arugula, pumpkin seed, blood orange vinaigrette
THIRD COURSE (choose one)
Slow roasted turkey breast, dried fruits and apple stuffing, whipped Yukon gold potatoes, vanilla glazed carrots, and lemon candied sweet potatoes, giblet gravy, and apricot cranberry relish
Slow roasted prime rib eye, whipped Yukon gold potatoes, Yorkshire pudding, haricot vert, vanilla glazed carrots, au jus and creamy horseradish
Smoked pork chop served with a bacon and grain medley, honey roasted carrots, sweet and sour corn relish and rosemary jus
Sautéed salmon with ricotta gnocchi, butternut squash, grapes, mushrooms, Brussel’s sprout and sage cream
Pumpkin spices roasted cauliflower steak, butternut squash, roasted pear, vanilla glazed carrot, Thai cashew sauce
FOURTH COURSE
Salted Caramel and chocolate ganache tart, hazelnut brittles, expresso crème Anglaise
- CHRISTMAS DINNER KIDS MENU -
KIDS MENU - FIRST COURSE: Artichoke and age white cheddar dip, selection of crackers and crostinis
KIDS MENU - SECOND COURSE: Roasted beet, local goat cheese, Balsamic glaze pears, arugula, pumpkin seed, blood orange vinaigrette V
KIDS MENU - THIRD COURSE (choose one)
Slow roasted turkey breast, dried fruits and apple stuffing, whipped Yukon gold potatoes, vanilla glazed carrots, and lemon candied sweet potatoes, giblet gravy, and apricot cranberry relish
Slow smoked prime rib eye, whipped Yukon gold potatoes, Yorkshire pudding, haricot vert, vanilla glazed carrots, au jus and creamy horseradish
Smoked pork chop served with a bacon and grain medley, honey roasted carrots, sweet and sour corn relish and rosemary jus
Sautéed salmon with ricotta gnocchi, butternut squash, grapes, mushrooms, Brussel’s sprout and sage cream
Pumpkin spices roasted cauliflower steak, butternut squash, roasted pear, vanilla glazed carrot, Thai cashew sauce
KIDS MENU - FOURTH COURSE: Salted Caramel and chocolate ganache tart, hazelnut brittles, expresso crème Anglaise,