holiday Menus

Spinach & Artichoke Phyllo Cup
classic spinach and artichoke dip

Tortellini Kabob
mini tortellini, roasted tomato, artichoke heart, pumpkin seed pesto

Beef Tenderloin Crostini
shaved beef tenderloin, horseradish crema, pickled onions

Rice Paper Spring Roll
squash, zucchini, red peppers, carrots, soba noodles, cilantro, gochujang sauce

Shrimp Cocktail Shooter
traditional cocktail sauce, lemon wedge

Chorizo Stuffed Mushroom Cap
shaved parmesan, parsley

Crab Cakes
dijon aioli, micro salad (can be made vegan upon request)

Tandoori Chicken Satay
with savory peanut sauce

Baked Brie
wrapped in phyllo, honey, pistachios

Holiday Chef's Board
local cheeses & charcuterie, festive dips & accompaniments (large grazing board available upon request)

Gilmore Bar Cheese
homemade bread bowl & crackers (gluten-free available)

Warm Crab Dip
cream cheese crab dip and an assortment of chef cullen's crackers

Harvest Salad
farm greens, dried cranberries, feta cheese, granny smith apples, shaved roasted almonds, cranberry champagne vinaigrette

Shaved Brussels Salad
shaved brussels sprouts, craisins, shaved pecorino romano, almonds, lemon zest, extra virgin olive oil

Orange Spinach Salad
baby spinach, segmented mandarin oranges, chopped bacon, crumbled goat cheese, toasted almonds, pickled onions, garlic vinaigrette

Grilled Atlantic Salmon
served with lemon-honey-garlic butter, caramelized onions

Christmas Pork Tenderloin
with garlic and rosemary wrapped in bacon-cranberry orange relish

Braised Sliced Beef Brisket
with wild mushroom and caramelized onion gravy

Pomegranate Tarragon Glazed Roasted Chicken Breast
fresh pomegranate, chopped chive

Cranberry Rosemary Chicken Breast
maple glaze

Butternut Squash Lasagan
spinach and wild mushroom

Beef Tenderloin
demi glace and horsey crema  add 12 per person

Prime Rib
demi glace and horsey crema  add 6 per person

Turkey Breast
traditional turkey gravy  add 4 per person

Cranberry Rosemary Stuffed Pork Loin
sage-pork demi  add 4 per person