Holiday House

tahini asian slaw

horseradish creme fraiche capers frisee salad extra virgin olive oil

mascarpone and parmigiano reggiano spinach and watercress prepared in a brown butter sauce truffle oil essence

steamed with sauvignon blanc tuscan beans Swiss chard soprasotta spicy tomato broth

andouille sausage sweet bell peppers pearl onions prepared with a dark roux and dirty rice

chef's selection of smoked dried cured meats artisanal cheese - fruit mostrad - crostini - extra virgin olive oil

seared shrimp - green curry and coconut milk sauce, baby corn - wild mushrooms - basmati rice

red and golden beets - dried apricots - candied walnuts goat cheese - hazelnut and sherry vinaigrette

roquefort cheese - bibb and radicchio door county cherry and red wine dressing - toasted pine nuts

lemon vinaigrette - field greens cherry tomatoes - capers - shaved red onion

thai basil - lolla rossa greens - cherry tomatoes julienne cucumbers - heart of palms - sweet rice wine vinaigrette

red romaine lettuce - anchovy and white truffle vinaigrette garlic croutons - parmigiano - reggiano cheese

olive tapenade stewed lentils - French beans beurre blanc - fried capers

pinot noir reduction parsnip gratin - marinated asparagus

red wine braised strauss veal shank roasted root vegetable - gremolata garnish

leg of duck confit and breast roasted butternut squash - fava beans - wild mushrooms red wine and rosemary reduction

baby spinach and tarragon risotto Washington state mussels steamed in a saffron coconut milk

spinach and mascarpone and goat cheese - walnuts port wine macerated raisins - potato pancake - sauteed granny smith apples cider reduction

grey goose vodka sauce - wilted spinach lump crab bread - orange and grapefruit supremes - sauteed artichokes

port wine reduction yukon gold potato puree - sauteed snap peas - caramelized mushrooms

artichoke fondue - ratatouille - wild mushroom red pepper coulis - buerre blanc - sauteed asparagus

bulgogi - sauteed baby bok choy sweet glazed carrots - fingerling potatoes

roasted garlic reisling reduction - sauteed ginger Swiss chard pear infused jasmine rice

bucatini pasta - pancetta - onions - plum tomatoes extra virgin olive oil - pecorino cheese

balsamic and riesling reduction blanched savoy cabbage - tuscan beans

three sauces (chili garlic - oyster sauce - wasabi) goma wakame and marinated soba noodles - black and white sesame seeds - soybean sprouts

cherry tart in brown butter batter fruit compote and creme anglaise

creme anglaise

espresso flourless chocolate cake mocha gelato - raspberry sauce

vanilla bean - godiva chocolate tia maria

caramel sauce - whipped cream

mint ice cream - cinnamon anglaise