holiday menu suggestions

Herbed Boursin and warm brie are served with grapes, apples, toast points and bit of lox.  The perfect starting point for an amazing dinner.

A mix of edible flowers and a few greens make a bright and colorful salad with slivers of heirloom tomatoes, shaved cucumbers and paper-thin slices of radish.  This all is tossed with a house made herb vinaigrette.

Rich, creamy and delicious. A French classic served with just a dash of sherry. 

Center cut USDA Prime tenderloin is well seasoned and seared, wrapped in puff pastry and baked.  Served over a forest mushroom duxelles that is reduced with brandy and demiglace.

Potatoes, whipped to perfection with Tomme and Cream, right out of the Auvergne region of France. 

Artisan crafted chocolate cups filled with layers of chocolate Mousse and fresh whipped cream.

The classic French creamed coffee 

Traditional French pastry filled with dark chocolate 

Chef will provide a variety of possible filling for your omelet.

A slice of French toast covered with a slice of spice poached pear and a slice of Camembert cheese, melted under the broiler.

Berries and stone fruits drizzled with French honey

Buttery and flakey, homemade. Served with jams and butters.

Stuffed with caramelized onions and cream cheese, wrapped with bacon and grilled to perfection.

Grilled Romain, tomatoes and onion tossed with croutons and Cesear dressing. A very unique take on a classic salad.

The perfect bone-in steak, cooked to perfection in the perfect way. Did we mention it was perfect?

A Russet potato, baked then split and stuffed with cheese, sour cream, chives and put back on the grill.

Grilled Peaches with a drizzle of honey and a quick oat topping.

Ground Angus Chuck, made into grandma's sloppy joe recipe, served with buns and homemade pickles.

Split and grilled, Nathan's is an American July 4th tradition. See how many can you eat?

Peach marinated chicken, pecan smoked, pulled and served with a sweet honey and peach bbq sauce with slider buns, pickles (and we suggest Texas Slaw).

A little mustard, a few secret spices, celery, relish and hard cooked eggs.

Shaved cabbage, carrots, green onion, red peppers and red onion, set off with a vinegar and oil dressing.

Fresh shortcakes, fresh homemade whipped cream, strawberries and blueberries.

Peeled grapes and crushed almonds in a sweet dressing.

A full flavor southwestern style pinto bean soup. Looks murky, taste delicious. 

Rib bones to be specific, smoked and basted.  Fresh from the rib cage.

Super creamy mashed potatoes.

Personal pan of cornbread.

Pumpkin cheesecake with a gingersnap crust and tombstone.

Is it Thanksgiving without them?

Brie and cranberries, wrapped in puff pastry and baked till it is a molten perfection.  Served with chunks of sourdough bread and apple slices.

A delicious blend of cream cheese, herbs and cheddar.  Served with a variety of crackers.

Roasted acorn squash, cream and spices make up this rich and seasonal favorite.

Farm raised, free range turkey, seasoned and roasted to perfection. Served with creamy white turkey gravy.

Hickory smoked and seasoned well, baked to perfection. Served with ham dripping gravy.

A variety of fresh, from scratch rolls with butter, herb butter and honey butter.

Buttery, creamy and fluffy.

Green beans, corn stripped from the cob, red peppers, zucchini steamed and tossed with a light butter sauce.

Topped with pecans and marshmallows, a holiday classic.

Tossed simply with salt and pepper, carrots and beats are roasted to a blistered perfection.

The American holiday classic.  Topped with a dollop of fresh whipped cream.

Apples baked with a crunchy oat topping.

A southern classic for the holidays, served with a dollop of whiskey cream.

Every Christmas Eve the Chef's family would enjoy this special treat that was meant to bring good luck and happiness to the home for the holiday season.

Baby spinach, topped with toasted almonds, diced apple, dried cranberries and a honey dressing. 

The grandfather of all meats, prime rib, roasted and sliced.  Served with au jus and button mushrooms.

Fresh baked popovers with a hint of horseradish and chive.

Beautifully browned with salt and pepper.

Fresh steamed green beans tossed with a homemade bacon dressing.

A spiced bread pudding served with a hard sauce.

Shucked on the half-shell, topped with herbs and butter then roasted.

Cubed ribeye steak, well marinaded and paired with the best baby bella mushrooms, grilled on a stick.

Cream, sherry and Atlantic blue crab. Simple but elegant. 

Spiced pecans, goat cheese, Anjou pear, jambon, lemon and champagne vinaigrette. 

Pan seared, pecan and cornbread dressing stuffed trout. Served with a peach compote.

Short rib, hammer steak, braised in a rich tomato demi glace.

Grilled peach with a honey and sage mascarpone and almond strudel.