Christmas Brunch
APPETIZER
Rustic Bread Basket with Vermont Cultured Butter
Choice of
BUTTERNUT SQUASH SOUP
Brown Butter | Hazelnut
WINTER KALE SALAD
Apples | Red Onion | Dried Cranberries | Radish | Almonds | Parmesan | Lemon Vinaigrette
KANPACHI CRUDO
Pomegranate | Jicama | Kiwi Puree | Raspberry Puree | Herbs
FRENCH TOAST
Marinated Spiced Cranberry Apple Compote
ENTRÉE
Choice of
DUNGENSS CRAB CAKE BENEDICT
Organic Egg | Hollandaise | Tarragon Oil
BRANZINO
Market Vegetables | Brown Butter | Shallots | Capers | Lemon | Aleppo
PRIME RIB ROAST
Potato Au Gratin | Bacon Brussel Sprouts | Au Jus
GLAZED HAM
Mashed Potato | Market Vegetables | Roasted Pineapple
STUFFED CONCHIGLIONI
Pomodoro | Ricotta Cheese | Parmesan | Mozzarella
DESSERT DISPLAY
Chef’s Seasonal Selections