December 10th - 15th: Power Blend Frittata
A sautéed blend of golden beets, broccoli stems, cauliflower hearts, Brussels sprouts, carrots, kale, radicchio, and bacon, topped with remoulade. Served with home fries and choice of toast.
December 17th - 22nd: Chicken and Biscuits
Two fried chicken tenders sandwiched between two grilled biscuits, topped with country gravy and shredded cheese. Served with choice of potato.
December 24th - 29th: Cherry Cobbler French Toast
Three slices of French Toast topped with hot cherry pie filling and crumbled cobbler topping.
Dec 31st - January 5th: Which Came First Omelette
A three egg omelette filled with chicken, sautéed spinach, red onion, grape tomatoes, and melted goat cheese. Served with potato cakes and choice of toast.
December 10th - 15th: Firehouse Meatball Sub
A fresh Baked sub bun filled with Italian meatballs tossed in marinara, pepperoncinis, and red onions, topped with melted pepperjack cheese. Served with Sriracha French fries.
December 17th - 22nd: Monterey Chicken BLT
All natural seasoned grilled chicken breast on a ciabatta bun with, Monterey Pepperjack cheese, avocado, bacon, lettuce, tomato, and southwest sauce. Served with seasoned waffle fries.
December 24th - 29th: California Smash Burger
Two smash burger patties with melted fontina cheese, fresh avocado, red onion, tomatoes, and alfalfa sprouts. Served with seasoned Parmesan French fries.
Dec 31st - January 5th: Cuban Sandwich
Seasoned pulled pork on a ciabatta bun with sliced ham, pickles, melted Swiss cheese, and mustard. Served with seasoned waffle fries.
A hearty, hand-pattied all natural burger, blackened with melted pepperjack, spinach, jalapenos, roasted red peppers, secret holiday sauce, all on a grilled brioche bun! Served with garlic rosemary fries.
December BOM Burger (Burger of the Month)
Santa's Fiery Chimney Burger
Suggested Wine Pairing: Les Amis Pinot Noir
December 10th - 15th: Lamb Stew in Pumpernickel Bread Bowl
Slow cooked lamb, winter vegetables: parsnips, red potatoes, golden beets, carrots, and onions served in a pumpernickel bread bowl.
Suggested Wine Pairing: Band of Roses Rose
December 17th - 22nd: Pork Chop with Fig Jam
A grilled pork chop tops with sweet and savory fig jam served beside roasted potatoes and a warm radicchio and fennel salad.
Suggested Wine Pairing: Pol Clement Brut
December 12th: Squash and Vegan Sausage Risotto
Sautéed butternut squash, caramelized onions, beyond sausage and kale, served over “creamy” risotto.
Entrée – Roast Beef and Yorkshire Pudding. Strip Loin of Beef, roasted to a turn, au jus, with creamed horseradish sauce. Served with Walnut Roasted Brussels Sprouts and a mushroom Cottage Pie
Thursday, December 13th: Great Britain
Appetizer – Roasted Butternut Squash Soup with candied pecans
Dessert – English Trifle. A pastry of cake, custard, berries, and whipped cream. A little rum or brandy, too.
Entrée – Roast Chicken, in French Wine Country Style. Hill Family Farms organic free range chickens, roasted slowly with white wine, well garnished.
Thursday, December 20th: France
Appetizer – Mushrooms, stuffed with crab gratin, Mornay Sauce
Dessert –Chocolate Bourbon Nut Tart, ala Mode
Entrée – Pork Ribs und Kraut. Back ribs will be slowly roasted with Chef John’s mild sauerkraut, and served with oven roasted potatoes and Munich style Green Beans.
Thursday, December 27th: Germany
Appetizer – Vegetable Beef Barley Soup
Dessert – German Chocolate Cake, featuring the Bavarian Roasted Pecans famous at the UD Arena.
Tuesday, December 11th: BBQ Beef Tacos
Tender slices of roast beef tossed in sweet bbq sauce topped with cole slaw in soft corn tortillas, served with roasted potatoes, onions and peppers
Tuesday, December 17th: Spicy Shrimp Tacos
Rock shrimp tossed in a spicy garlic sauce and topped with lettuce, tomato and onion slaw served in soft corn tortillas beside chipotle sweet potato home fries.
Tuesday, December 25th: Closed
Tuesday, January 1st: Closed