December 11-16: Peppermint Pancakes
Three buttermilk pancakes with chunks of candy cane topped with whipped icing.
December 18-23: Italian Meatball Omelette
Sliced Italian meatballs in a three-egg omelette with peppers and onions, melted mozzarella cheese, topped with fresh made marinara. Served with home fries tossed in parmesan cheese and garlic bread.
December 11-16: Chicken Cordon Bleu Sandwich
A deep fried chicken breast on a grilled brioche bun, topped with grilled ham, melted swiss cheese, and parmesan dijon sauce. Served with parmesan-rosemary french fries.
December 18-23: All American Smashburger
Two smash burger patties on a sourdough bun with American cheese, sliced pickles, shredded lettuce, thick sliced white onion, mustard and mayonnaise. Served with seasoned french fries.
Suggested Wine Pairing: Hidden Crush PInot Noir
December 11-16: Stuffed Chicken Dinner
Mushroom stuffed Hill Family Farms chicken and toasted cheese ravioli with sage cream sauce. Served with mashed sweet potatoes and steamed broccoli.
Suggested Wine Pairing: Kung Fu Girl Riesling
December 18-23: KJB Farms Stuffed Pork Chop
Apple sage stuffing, stuffed local pork chop, sautéed rainbow chard and sauerkraut balls with horseradish gravy.
Suggested Wine Pairing: Charles Eve Smith Chardonnay
December 13: Vegetables and Dumplings
Onions, carrots, celery, zucchini, squash, green beans and dumplings in a rich, creamy, vegan stew. Includes a salad and your choice of dressing!
Suggested Wine Pairing: 19 Crimes Cabernet Sauvignon
December 20: Stuffed Manicotti Dinner
Manicotti stuffed with herbed tofu, topped with house-made marinara and fresh basil . Served with grilled asparagus and portobello medley.
Entrée – Red Trout from Lake Huron, strictly fresh, pan roasted, with creamed spinach, hollandaise sauce and butterfly pasta.
Thursday, December 7th: Italy
Appetizer – Seafood Cannelloni with marinara and alfredo sauces.
Dessert – Holiday Cannoli. Crispy pastry shells filled with a creamy ricotta chocolate chip and candied fruit filling.
Entrée – Roast Beef and Yorkshire Pudding. Sirloin of Beef, roasted to a turn, au jus, with creamed horseradish sauce. Served with walnut roasted brussels sprouts and smashed potatoes.
Thursday, December 14th: Great Britain
Appetizer – Roasted Winter Squash Soup with candied pecan garnish.
Dessert – English Trifle. A pastry of cake, custard, fruit and whipped cream. A little brandy, too... ;)
Entrée – Hill Family Farms organic free-range chickens, roasted slowly with white wine, garnished in French wine country style with a special bread dressing and roasted root vegetables.
Thursday, December 21st: France
Appetizer – Mussels and Bay Scallops, steamed in white wine, with garlic butter sauce.
Dessert –Buche de Noel. Sponge cake, buttercream, and chocolate rolled together in the famous Yule Log.
Entrée – Pork Back Ribs and Sauerkraut, slowly roasted, with parsley boiled potatoes and German-style Green Beans.
Thursday, December 28th: German New Year
Appetizer – Mushroom Dumpling Soup.
Dessert –A Deutschlander Doherty Deluxe, as yet to be determined…