December 16th
Salad
Baby spinach with croutons, grated hard cooked egg, pickled red onions, radish, and red wine vinaigrette
Entree
Grilled skirt steaks with sautéed shallots and blue cheese butter
Delicious Sides
Crushed potatoes and watercress cakes
Roasted broccoli di ciccio with garlic and chili flakes
Veg option: Orecchiette with cauliflower, radicchio, walnuts, garlic, and pecorino
Desserts
Pear and dried cranberry polenta crisp with whipped cream
December 17th
Salad
Romaine salad with chili lime vinaigrette, avocado, sliced radish, pepitas, cojita
Entree
Achiote grilled chicken with onions
Served with flour and corn tortillas, roasted tomato salsa, guacamole, sour cream, jack cheese
Delicious Sides
Black beans
Mexican red rice
Veg option – cheese enchiladas with salsa verde
Dessert
Lemon bars
December 18th
Lunch
Salad
Mixed greens with shaved radish, fennel, tangerines, champagne vinaigrette
Entree
Sauteed Chicken with lemon, capers, and parsley
Delicious sides
Farro with wild mushrooms, kale and tomato broth
Swiss chard cakes with montasio cheese
Veg option: Squash, potato and cauliflower gratin with herb breadcrumbs
Dessert
Assorted cookies
December 19th
Salad
Mixed greens with shaved radish, pickled red onion, blue cheese, red wine vinaigrette
Entrée
Braised beef short ribs, red wine, horseradish gremolata
Sides
Roasted baby carrots with orange and honey
Gruyere, thyme potato gratin
Veg option: Ravioli, chanterelles, leeks, savoy cabbage
Dessert
Tea cookies
December 20th
Salad
Arugula salad with endive radicchio, pomegranates, dates, apples, shaved parmesan, lemon vinaigrette
Entree ( choose one)
Chicken braised with green olive, preserved lemon
Mustard and herb roasted leg of lamb with salsa verde
Sides
Saffron fregola, currants, pine nuts, parsley
Roasted cauliflower with red onions, capers, parsley and red wine vinegar
Vegetarian option: Leek fritters, herbed yogurt sauce
Dessert
Caramel apple brioche bread pudding with whipped cream
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