Christmas Eve 2014

final final xmas eve collage

Christmas Eve at the Bee and Thistle Inn

4:30-8:00 p.m

Starters

  Cauliflower, Roasted Hazelnut and Black Truffle Bisque 10

 Bacon Wrapped Quail, Wildflower Honey 14

 Crispy Pork Belly, Soft Boiled Egg, Toasted Brioche, Bacon Jam 14

 Jonah Crab, Avocado, Roasted Beets, Chive Crème Fraiche 16

 ‘Ceasar’, Baby Romaine, Pecorino Custard, Garlic Crostini, Lemon-Anchovy Vinaigrette 12

 Mixed Greens, Candied Pecans, Cranberries, Maple-Balsamic Vinaigrette 10

Entrees

 Tenderloin of Beef, Blue Cheese Flan

Chantrelles, Smoked Gouda-Potato Gratin 42

Apple Brandy Brined Berkshire Pork Ribeye

Roasted Brussels Sprouts, Chestnut Whipped Potatoes, Red Onion Marmalade 38

Pan Roasted Duck Breast, Morello Cherry Demi Glace

Wild Rice-Farroh Pilaf, Butter Braised Leeks 37

Potato Crusted Atlantic Salmon

Fennel-Leek Gratin, Lemon Parmesan Green Beans 30

All Natural Statler Chicken Breast

Sauteed Swiss Chard, White Beans, Crisp Pancetta, Pan Sauce 29

Lobster Ravioli

Butter Poached Prawns, Sherry Tomato-Cream 36

Butternut Squash Risotto

Wild Mushrooms, Shaved Parmesan, Sage Emulsion 27

Dessert

 Cherry-Dark Chocolate Cheesecake

 Sticky Toffee Pudding

 Crème Fraiche Panacotta

 Apple-Cranberry Crumble

 All Selections 12

 Chef Justin Pillion

Permittee Linnea Rufo

 

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