CHRISTMAS DINNER BUFFET 2018 December 25Th, 2018 | Tuesday | 2Pm -9Pm (Last Seating at 8Pm) Soup and Salads

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CHRISTMAS DINNER BUFFET 2018 December 25th, 2018 | Tuesday | 2pm -9pm (last seating at 8pm) Soup and Salads Chestnut Pumpkin Soup snow crab meat, glazed chestnuts, scallion oil Spicy Rock Shrimp And Soba Noodle Salad cucumbers, kumato tomatoes, snow peas, crispy won ton, yuzu dressing Kale And Moroccan Style Roasted Cauliflower Salad pickled red onions, pine nuts, raisins, baby carrots, red pepper dressing Applewood Smoked Chicken Breast little gem lettuce, avocado, toasted hazelnuts, cranberries, prickly pear dressing Grilled Ahi Tuna Nicoise Pasta Salad farfalle pasta, nicoise olives, red potatoes, green beans & lemon-basil vinaigrette Winter Salad with Maple Candied Walnuts pumpkin, spinach, goat cheese, pomegranate, fuji apple, balsamic-fig dressing Sushi & Shellfish Prince Edward Island Mussels | Oysters on the Half Shell & Prawns Assorted Maki Sushi California | Smoked Salmon | Vegetable Rolls Bamboo Steamer of Assorted Dim Sum Entrees Skillet Roasted Herbed Lamb Loin rosemary polenta, brown-butter broccoli, shitake mushroom sauce Sake Brined Young Turkey gala-apple stuffing, roasted brussels, giblet gravy Panko Breaded Scottish Salmon saffron rice, romanesco broccoli, spinach, spicy olive-tomato sauce Porcini Mushroom Tortelloni piquillo peppers, mustard greens, shaved parmesan, champagne cream sauce Sides Cider Roasted Root Vegetables | Broccolini with Toasted Garlic & Hazelnuts Creamy Parmesan Mashed Potatoes | Bourbon-Maple Glazed Yams Carving station Herb Roasted Prime Rib port wine shallot au jus Honey Baked Ham spiced apricot glaze Dessert Assorted Cakes | Miniature Cheese Cake | Fresh Fruit Tarts | Petite Fours Flavored Frozen Yogurt assorted candies | chocolate chips | m&m | mixed nuts | sprinkles chocolate sauce | caramel sauce $80 | Adult $67| Senior $47 | Child (5-12) Reservations Required 415.394.1100 .

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Christmas Pudding." from Bureau of Home Economics, U
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. i Subject: "A Christmas Pudding." From Bureau of Home Economics, U. S. D. A. Bulletin avayii&tft©: "Aunt Sammy's Eadio Recipes." **# This morning, while I was thinking about roast turkey dinners, and what a lot of work it is to prepare holiday meal s, I was reminded of the big feasts which were served in the days of old, when knights and lords and ladies lived in merrie England, Do you know that they used to celebrate Christmas for two weeks, or more? The biggest feaSt of all came on Christmas day, when the feudal chieftain enter- tained all his friends. The boar's head was the main dish on the menu. All £ the "best people" served a boar's head at Christmas time. It was always carried to the banqueting hall on a gold or silver platter, by a special servant, amid the flourish of trumpets, and strains of minstrelsy. Next in importance to the boar's head was a peacock. The skin and feathers were first carefully removed, and the peacock was roasted. When it was done, the bird was sewed up again in all its gorgeous plumage, its beak was gilded, and itvasi/sent to the table. Only noble hands could serve this splendid dish. It was brought into the dining hall by the most distinguished and beautiful. • lady guest. She was followed by the rest of the ladies, and they entered the hall to the sounds of music. The dish was placed before the master of the house, or his most honored guest, who, no doubt, was'/ skillful with the carving knife, as he was with, the lance,' in joust or tournament.
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Taste of Alternative Celebrations a Large Bowl and Add the Sugar, Vanilla and the Bad News Is That the Peanut Butter Cloves and Add to the Squash Cocoa Powder
CHRISTMAS FOOD & DRINK SPECIAL A NICE SLICE Naughty but nice TRY IT AT HOME Chocolate peanut butter brownies IT doesn’t get much naughtier than this. For TA N YA’S RECIPE FOR ROAST the ultimate chocolate, gooey treat Kerry BUTTERNUT SQUASH Edwards bakes these chocolate peanut butter I n g re d i e n t s : JOY TO THE b ro w n i e s . 1 large butternut squash The 28-year-old, who lives in Beeston and 3 or 4 shallots works in marketing, founded Nottingham City 2 cloves of garlic WI in 2008 . 2 tsp rosemary She loves baking and features recipes on her 2 tbsp balsamic vinegar blog www.kerrycooks.wordpress.com. Around 6 cherry tomatoes She says: “One of the best food combinations Olive oil Method: ever, peanut butter and chocolate, come 1 tsp smoked paprika 1. Pre-heat your oven to gas mark 4/175°C/ WORLD... together in perfect harmony in these brownies. 350°F, and put the butter and chocolate into a Method: And just to ramp up the sweet-salty contrast 1. Preheat oven to 190°C/gas mark 5. large heavy bottomed saucepan over a low even more, I added salted pretzels to the top of 2. Cut the tomatoes into halves and slice the shallots so they resemble heat. Stir around as they melt. each brownie. strips. 2. Transfer your melted butter and chocolate to “They are somewhat of a diet saboteur! And 3. Chop garlic to fine bits or use a garlic press. Alternatively, press whole Taste of alternative celebrations a large bowl and add the sugar, vanilla and the bad news is that the peanut butter cloves and add to the squash cocoa powder.
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Where to Order Christmas Dinner
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Festive Holiday Lunch Buffet Christmas Dinner Specials
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Stay out of the Kitchen & Enjoy the Holiday Get Christmas Dinner To-Go!
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Christmas Dinner
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