ONE ENTREE OPTIONS

Turkey Feast

  • Traditional Basted & Oven Roasted Turkey OR
  • Oven Roasted & Injected with Orange & Cranberry Liquor
  • Garlic Mashed Potatoes OR Mashed Sweet Potatoes
  • Traditional Stuffing with Sage & Sausage OR
  • Cornbread & Traditional Stuffing with Michigan Dried Cherries & Mandarin Oranges
  • Steamed Broccoli
  • Cranberry Sauce
  • Freshly Baked Rolls
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

Ham Delight

  • Oven Baked, Honey Glazed Ham with Pineapple OR Traditionally Roasted with Cloves
  • Garlic Mashed Potatoes OR Scalloped Potatoes
  • Green Beans with Almonds
  • Freshly Baked Rolls
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

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TWO ENTREE OPTIONS

NAPA VALLEY CHICKEN & SESAME GINGER PORK LOIN & LINGUINI WITH FRESH TOMATOES, PESTO, PARMESAN CHEESE & PARSLEY

  • Herbed Wild Rice
  • Chef's Seasonal Vegetables
  • Baby Field Green Salad with Balsamic Vinaigrette and Creamy Italian Dressings
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

HERB CRUSTED PRIME RIB WITH MUSHROOMS IN A BURGUNDY WINE SAUCE & CHICKEN WELLINGTON SERVED WITH A BECHAMEL SAUCE

  • Wild Rice Florentine
  • Garlic Mashed Potatoes
  • Chef's Seasonal Vegetables
  • Seasonal Green Salad with Balsamic Vinaigrette and Peppercorn Ranch Dressings
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

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CORNISH GAME HENS & GLAZED PORK LOIN

  • Mashed Sweet Potatoes
  • Wild Rice Pilaf
  • Glazed Baby Carrots
  • Chef's Seasonal Vegetables
  • Seasonal Green Salad with Oil & Vinegar and Peppercorn Ranch Dressings
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

CHICKEN MARSALA & GRILLED STUFFED PORK LOIN

  • Baby New Potatoes with Basil Pesto Butter
  • Basmati Rice with Pine Nuts
  • Green Beans with Braised Shallots and Garlic
  • Spinach Salad with Roasted Garlic Cloves
  • Wild Greens with Sun Dried Tomato Dressing
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

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ROAST PORK LOIN WITH ROSEMARY SAUCE & SAUTEED APPLES & ALMOND STUFFED CHICKEN BREAST WITH A PORT CURRANT SAUCE

  • Fettuccini with a Pumpkin Cream Sauce, Sautéed Leeks and Pecans
  • Sweet Potato Puree with Butter and Brown Sugar
  • Baby Peas and Pearl Onions with Sage
  • Romaine and Spring Greens with Raspberry Walnut Vinaigrette Dressing
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

ROSEMARY ROASTED LEG OF LAMB & ROULADE OF CHICKEN

  • Mashed Sweet Potatoes
  • Roasted New Potatoes with Borsin Cheese
  • Chef's Seasonal Vegetables
  • Ginger Ale and Honey Steamed Carrots
  • Nicoise Salad
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

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BEEF TOURNEDOS WITH MUSHROOMS & CARAMELIZED SALMON

  • Wild Rice Florentine
  • Roasted New Potatoes with Borsin Cheese
  • Linguini with Pesto, Parmesan, Tomato, Fresh Basil & Parsley
  • Potatoes with Lemon Thyme Butter
  • Asparagus with Saffron Buerre Blanc
  • Wilted Spinach Salad with Roasted Garlic Cloves
  • Warm Rolls and Butter
  • Chef's Choice Dessert
  • Iced Tea and Lemonade

ADD COFFEE SERVICE WITH DESSERT

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