Christmas Eve Dinner

December 24

FIRST COURSE
Roasted Pear & Parsnip Bisque
Gnocchi with House-made Rabbit sausage, and Roasted Chestnut Cream

SECOND COURSE
Braised Beef Short Ribs, Whipped Yukons, Buttered Brussels, and Sour Cherry Port Glaze
Apple & Cranberry Stuffed Pork loin with Maple Rosemary Glazed Sweet Potatoes
Butternut farro, caramelized cipollini onion, braised endive, mascarpone

THIRD COURSE
Spiced Gingerbread Cake, cranberry preserves, and vanilla bean Ice Cream.
Egg Nog Pot De Crème With Spiced Rum Chantilly