CHRISTMAS DAY BUFFET

December 25, 2018

 

STARTERS

Bread Display

French Onion Soup

Baby Kale Salad with Crumbled Blue Cheese, Candied Pecans and a Champagne Vinaigrette

Artichoke Cucumber Salad with Kalamata Olives and a Garlic Lime Dressing

House-Made Potato Salad

 

ENTREES

Jumbo Shrimp Cocktail

Beef Brisket with Wild Mushroom Sauce and Horseradish Cream

Chicken Franchise with Caper-Garlic Sauce

Roasted Suckling Pig with Red Cabbage Sauerkraut

Eggplant Napoleon with Roasted Red Peppers, Mozzarella Cheese and Basil Leaves

Fall Pasta with a Champagne Sauce

Potato Gratin

Green Beans braised with Onions, Mushrooms and Almonds

 

DESSERTS

Yule Log

Egg Nog Cheesecake

Croquembouche

Cranberry Panna Cotta

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