Appetizer

Crab Cake—Caper Mustard Sauce


and Napa Cabbage Slaw

Mediterranean Olive Assortment—


with Hummus and Grilled Pita Bread

Butternut Squash Soup—with Quatre Epice Crème and


Paprika Toasted Pepitas

Salad

Chopped Caesar Salad—


Romaine Hearts with Caesar Dressing and Croutons
 

House Salad—


Mixed Greens with Cherry Tomatoes,


Cucumbers, and Carrots

Wintergreens Salad

—
Mixed Greens with Dried


Cranberries, Pecans, and Blue Cheese

Entree

Butter Poached Lobster Tail--


with chantrelle, prosciutto, and pea risotto, sauce Nantua,


and asparagas (8oz lobster tail)

Bacon Wrapped Filet Mignon--


with truffled mashed potatoes, asparagas,


and sauce Charon (8 oz Filet)

Wild Mushroom Ragout--

sherried wild mushrooms with fontina polenta,


 roasted tomato, and sauteed kale


Pan Seared Chicken Breast


Celery Root Puree, Roasted Root Vegetables,


Kale, and Chantrelle Sherry Sauce.

Dessert

Cheesecake with Caramel Sauce

Peppermint Flourless Chocolate Cake

DRC Nutball