Appetizers

Entrees

Christmas Eve Menu

Appetizers

Butternut and Parsnip Soup With chunks of native lobster and finished with an orange crème fraiche9

Winter Salad of Tuscan Kale Tossed with pine nuts, currants, shaved Parmesan, and a light honey balsamic dressing10

French Kisses Plump Armagnac dates stuffed with a silky foie gras mousse, petit beet greens, sauterne syrup, and candied pecans. 16

Seasonal Sausage Tasting wild boar sausage, duck armagnac sausage, and venison cherry sausage with cornishons, three mustards, seasonal fruit, and house crisps 15

Tasting of New England Cheeses Aquidneck Island honeycomb, toasted nuts, and seasonal fruit relish 14

Taylor Bay Scallop “Coquille St. Jacque” baked in the half shell with dauphinoisse potatoes, and a creamy leek sauce18

Entrees

Roasted USDA Prime Rib Of Beef with Yorkshire puddings, goose fat and herb roasted potatoes, petit vegetables, and traditional jus 40

Crispy Breast of Christmas Goose with confit leg, sweet potato puree, bacon roasted brussel sprouts, roasted chestnuts, and pan sauce 37

Seared Georges Bank Scallops Over silky cauliflower puree with sautéed spinach, toasted hazelnuts, and brown butter sauce 32

Individual Beef Wellington seared prime tenderloin, pâté de foie gras wrapped in puff pastry, petit vegetable, and Perigueaux sauce 39

Crab Crusted Georges Bank Fillet of Halibut with Tomato Caper Buerre Blanc, Parmesan-chive risotto, and sautéed spinach 34

Dijon Herb Crusted Rack of Domestic Lamb with truffled potato gratin, sweet potato puree, asparagus, and mushroom lamb glace 40

Executive Chef Richard Silvia

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We are committed to supporting local business and agriculture, as well as showcasing our native ingredients, therefore we strive to procure as much locally as possible when available and in season.
*Raw meat & shellfish or products not cooked to recommended internal temperatures will increase your risk of foodborne illness, especially with certain medical conditions.
20% gratuity added to tables of 6 or more