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Christmas Menu

Deviled Eggs
Wellfleet Oysters w/
Wasabi, Pickled Ginger & Tamari Soy
Crab Cakes w/ Roasted Red Pepper Sauce

Horseradish-Garlic Herbed Pork Roast
w/ Port Wine Reduction

Crown Roast of Lamb
w/ Madeira-Peppercorn Sauce

Herb-Roasted Potatoes
Green Beans w/ toasted almonds

Thanksgiving Menu

Menu du Cuisine
(for six  to eight persons)

Assorted Hors d'Oeuvres:
Vegetable Crudités With Cheddar-Horseradish Pate
Steamed Gulf Shrimp
Fresh-Shucked Oysters With Wasabi & Pickled Ginger

Carrot, Apple & Horseradish Salad

Roast Turkey with Maple Herb Butter

Giblet Gravy

New England Apple & Dried Cranberry Dressing

Whole Berry Cranberry Sauce
Cranberry-Horseradish Relish

Yukon Gold Mashed Potatoes
Maple-Glazed Yams With Orange & Cranberries
Balsamic Glazed Beets
Pearl Onions with Nutmeg-Cream Sauce
Green Bean Casserole

Cracked Black Pepper Biscuits

Apple Strudel with Cranberry Sauce

Easter Dinner

Assorted Hors d'Oeuvres:
Cheese Selection
Black Pepper Water Crackers
with Garden Vegetables and Honey Mustard

Honey-Glazed Baked Ham
with Raisin Sauce

Whole Berry Cranberry Sauce

Twice-Baked Potatoes

Asparagus with Balsamic Glaze

Double Fudge Brownies
with Vanilla Ice Cream

Dinner For Two

Wellfleet Oysters
with Pickled Ginger & Tamari

Roasted Long Island Duckling
With Cranberry Port Reduction

Wild Rice Dressing

Oven Roasted Asparagus
with Lemon Vinaigrette