Greeting of Warm Mulled Wine and Eggnog

Baby Green Salad with Blueberries, Pomegranate Seeds, Gorgonzola and Slivered Almonds tossed in a Blueberry Balsamic Vinaigrette *V

Vegan Fall Salad with Fusilli Pasta, Roasted Sweet Potatoes, Brussel Sprouts, Leeks, Apples and Toasted Pecans in a Poppy Seed Dressing *V

Waldorf Salad of Apples, Dried Cranberries, Celery, Walnuts, Grapes and Bleu Cheese *V

Brie en Croûte with Caramelized Pears and Walnuts *V

Roasted, Buttered Carrots with Fresh Dill *V

Broccolini Sautéed in Garlic Butter and Grana Padano Cheese *V

Mashed Sweet Potatoes with Olive Oil and Sage *V

Roasted Red Potatoes with Bell Peppers and Onion *V

Italian Toast with Toasted Almonds and Warm Berry Compote *V

Frittata with Sundried Tomatoes, Spinach and Sharp Cheddar *V

Chef’s Specialty Bacon

Mushroom Crêpes with a Sherry Cream Sauce *V

Creamy Chicken Vol-au-Vent with a Champagne Parmesan Sauce

Sweet and Spicy Salmon Garnished with Lime and Cilantro

Slow Roasted Prime Rib Seasoned with Rosemary and Garlic with Au Jus and Creamy Horseradish

Freshly Baked Focaccia, Rolls and Scones *V

Decadent Holiday Dessert Buffet

*V = Vegetarian