TC NovDec 2025 Newsletter

DECEMBER 2025 THURSDAY & FRIDAY DINNER MENUS

Thursday, December 4 & Friday, December 5

Passed Hors d’oeuvres First Course Maine Lobster & Melted Leek Ravioli, Vegetables Jardinière, Vanilla Lobster Jus Entrée Grilled Prime Beef Tenderloin, Brandied Green Peppercorn Sauce Thyme Brined All-Natural Chicken, Tomato Apricot Relish Haricot Vert with Fall Squash Glaze

Potato & Celery Root Casserole with Thyme & Vidalia Onions Bread Porcini Dusted Popovers / Comté Dinner Scones Dessert Warm Double Ginger Sticky Toffee Pudding, Candied Winter Citrus, Apple Gelato, Warm Toffee Sauce $75 per person

Thursday, December 11 & Friday, December 12

Passed Hors d’oeuvres First Course Warm Celery Root, Crab, & Chestnut Bisque En Croute Entrée

Lightly Smoked Prime Beef Tenderloin, Creamy Shitake Mushroom Sauce Balsamic Marinated All-Natural Chicken, Pumpkin Seed & Arugula Pesto Ginger Roasted Heirloom Carrots Yukon Potato Gratin, Fontina, & Brioche Breadcrumbs Bread Popovers / Truffle Scented Dinner Rolls Dessert Tiramisu Inspired Bûche de Noel, Mascarpone, Dutch Cocoa, Espresso Sauce (French Served)

$75 per person

Thursday, December 18 & Friday, December 19

Passed Hors d’oeuvres First Course Warm Maine Lobster, Lemongrass, & Kabocha Squash Bisque en Croute Entrée Options

Grilled Prime Beef Tenderloin, Tomato Marjoram Hollandaise Apple Brined Pork Tenderloin, Port Wine & Ginger Sauce

Roasted Young Vegetables with Tarragon Okinawa Yams with Crème Fraiche & Sage Bread Popovers / Dried Fig & Rosemary Sourdough Bread Dessert Chocolate & Peppermint Bûche de Noel, Cocoa Meringue Mushrooms, Dutch Cocoa Sauce (French Served) $78 per person

Vegetarian Menu Entrée for December 2025 Dinners Assorted Mushroom & Chestnut Paradelle Pasta, Vodka Spiked Butternut Squash Sugo $15

All Dressings and Sauces Available on the Side upon Request 18% Surcharge will be added to all Food & Beverage