Christmas Eve Dinner 2004

Sample Menu

December 24th

Executive Chef: Jeffrey Madura

Starters

Hog Island Oysters from Tomales Bay Served on the Half-Shell
warm with a Sonoma Rockefeller sauce
or cold with a Meyer lemon-vodka scented granité

Sonoma Onion Soup
with housemade croutons and gruyère cheese

Butternut Squash Soup
scented with curry and topped with maple créme fraîche and candid pumpkin seeds

Housemade Porcini Raviolis
with porcini cream and Italian parsley

Baked Escargot
in roasted cremini mushroom caps with a basil, roasted garlic and pistachio butter

Warmed Red Cabbage Salad
with Laura Chenel goat cheese, Applewood smoked bacon, golden raisins and almonds

Hearts of Romaine Salad
Caesar dressing, dry jack cheese, roasted garlic and housemade croûtes

Entrees

Curried Sweet Potato Raviolis
maple sautéed shiitake mushrooms, apple chutney and chestnut and lemon-thyme cream

Sautéed Dungeness Crab Cakes
with wasabi mashed potatoes, wasabi aïoli and steamed bok choy

Pan-Seared Hawaiian Ahi Tuna
with roasted potatoes and garlic, miso broth, green beans and a red pepper relish

Grilled "Fulton Farms" Breast of Chicken
goat cheese gnocchi, wilted spinach and sun-dried tomato puttanesca sauce

Grapevine Smoked-Oven Roasted Pork Chop
sweet potato purée, poached red pear and cranberry-tangerine salsa

Grilled Filet of Beef
celery root purée, sauteed red cabbage, bacon, apple, Pt. Reyes blue cheese, finished with an apple-cider reduction

Roasted Prime Rib of Beef
with Jack Daniels reduction, roasted garlic mashed potatoes and local vegetables

This is a sample menu based on previous years' menus. We will update with this years' menu when it becomes available.