Confrérie de la Chaîne des Rôtisseurs

Bailliage de San Antonio

Holiday Formal Dinner

OREGON MUSHROOM DUXELLE
IN A SOUR CREAM TARTLET

BLUE CRAB TOAST POINTS
WITH CHIVES, CRÈME FRAICHE AND CAVIAR

BALSAMIC ROASTED KODOTA FIG
WITH PROSCIUTTO

WITH CHAMPAGNE, VANILLA CREAM SAUCE, GRATIN OF YUKON GOLD POTATOES,

MANGO SALSA, AND PIQUILLO PEPPER BEURRE BLANC

WITH MESQUITE SMOKED DUCK BREAST AND GUAJILLO CHILE DRIZZLE

WITH A TABLE SIDE SPLASH OF BELVEDERE VODKA

CARVED TO ORDER, WITH HORSERADISH CREAM SAUCE

SAVORY YORKSHIRE PUDDING WITH MUSHROOMS

AND WINTER VEGETABLE RAGOUT

SERVED WITH A HOLIDAY SALAD

WITH SPICY GREENS, PEARS, DRIED CHERRIES, SPICED WALNUTS

AND SMOKED TOMATO PILCONCILLO VINAIGRETTE

WITH CARAMELIZED BANANAS, CAJETA DRIZZLE,

GINGER CHOCOLATE AND PUMPKIN RAISIN ICE CREAMS

WITH ST. ANDRE TRIPLE CREAM BRIE, CABRALES BLUE, AND HAVARTI

SERVED WITH ASSORTED SEASONAL FRUIT