Starters:
Snowflake Salad Bouquet of Mesculin Greens, Romaine, Iceberg Lettuce and Red Cabbage, Grape Tomatoes, Golden Raisins, Candied Walnuts and Sliced Strawberries. Sprinkled with Flakes of Feta Cheese and Blush Wine Vinaigrette Dressing.

Freshly Baked Breads from The Fireside Ovens

Main Course:
 Roast Tenderloin of Beef Chef Carved Medallions on a Toast Crouton glazed with a Madeira Wine Peppercorn Sauce. Served with a Potato Cheese Croquette and a Bouquetierre of Garden Vegetables.

Dessert:
Holiday Pear A Fresh Forelle Pear poached in Red Wine with a Chocolate Ganache center presented on Frangelico Hazelnut Crème Anglaise

Beverages:
Coffee, Tea or Milk