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December 26, 2018 @ 4:00 pm - December 29, 2018 @ 9:00 pm

Lunch: Beef ‘n Cheddar – Butter toasted brioche bun, topped with shredded braised beef brisket, melted cheddar jack cheese and crispy fried onion straws served with sweet potato fries tossed with seasoned salt.

Pasta: Fresh spinach linguine with grilled chicken, domestic mushrooms, shallots, Sycamore Bridge Farm cauliflower, baby mixed kale and sun-dried tomatoes in an Asiago and pesto cream sauce.

Catch of the Day: Wood-fired Block Island swordfish served over yellow corn polenta with bleu cheese and chives and a side of roasted baby mixed heirloom carrots glazed with our house bourbon maple.

Dessert Features

Brandy Soaked Fruit and Nut Bundt Cake – Molasses pound cake with nine different fruits soaked in brandy, toasted pecans and walnuts served warm with an amarena cherry glaze and creme chantilly

Ghyslain Chocolatier’s Holiday Yule Log – Genoise sponge cake rolled with chocolate mousse and orange liqueur beautifully decorated with fine chocolates and dark chocolate glaze.


December 26, 2018 @ 4:00 pm
December 29, 2018 @ 9:00 pm