Local Event
Cost: 85 plus tax and gratuity
Holiday Buffet 2018
Celebrate the holidays with a festive Christmas Dinner of homemade dishes, traditional desserts, and lively libations.
Tuesday, December 25, 2018, | 1 PM – 8:30 PM
Pot Calling the Kettle:
Seafood Stew, Pesto Dumpling, Sweet Garlic Toast
FRESH BEGINNINGS:
Rainbow Chard, Sliced Toast Marconi Almonds, Kalamata Olives, Fresh Dill, Florida Goat Cheese, Fresh Lemon, Creamy Dill Dressing
Crisp Romaine, Truffle Pecorino, Creamy Roasted Garlic Dressing Focaccia Croutons
Israeli Cous Coos, Corn Cob Smoked Bacon, Roasted Chanterelle Mushrooms, Grilled Artichoke Hearts, Roasted Brussel Sprout Leaves, Fire Blistered Cipollini Onions, Toasted Pumpkin Seed Vinaigrette
Broccoli Spirally Greens, Cranberry, Mandarin Oranges, Candied Pecans, Sunflower Seeds, California Cave Aged Blue Cheese, Caramelized Onions, and Mustard Vinaigrette
Roasted Sweet Potato and Wild Rice
FROM THE SEA:
Old Bay Poached Shrimp with Creole Cocktail Sauce
Alaskan King Crab Legs with Meyer Lemons and Mustard Sauce
Middle Neck Clams on the Half Shell with Cucumber Mignonette Sauce and Spicy Calypso Sauce
Pan Seared Halibut and White Beans Gremolata
FROM THE CARVING BLOCK:
Hickory Smoked Leg of Lamb with Stewed Plum Chutney
Virginia Bone-In Ham with Pineapple Rum Glaze, Granny Smith Apple Butter, and Stone Ground Mustard
Herb Roasted Prime Rib, Horseradish Cream, Au Jus and Tobacco Onions
Cider Brined Roasted Turkey with Natural Gravy and Orange-Cranberry Relish
BAKED & ROASTED:
BBQ Black Code, Roasted Garlic Honey Braised Sweet Fennel, and Crisp Shallots
Apple Butter & Ginger Honey Roasted Airline Breast of Chicken with Candied Sweet Potato, Burled Marshmallow
Maple Glazed Breast of Muscovy duck, Cranberry and Orange Chutney
LIVE-N-LOVELY COOKING:
Risotto Prepared Your Way
Fixings; Baby Shrimp, Grilled Chicken, Wild Mushrooms, Arugula, Lemon, Fresh Basil Pesto, Parmesan, Blue Cheese
Bread & SPREADS:
Rustic Artisan Rolls, Cranberry Scones, Corn Muffins
Apple Cinnamon Butter, Apricot Preserves, Wildflower Honey, Pumpkin Butter
SIDES AND BESIDES:
Traditional Sausage and Sage Stuffing
Cornbread Stuffing with Shrimp & Andouille Sausage
Boursin Whipped Yukon Gold Potatoes
Lemon and Shallot Roasted Brussel Sprouts
Herb Roasted Baby Rainbow Carrots
Roasted Pancetta Haricot Verts
Chef Stephanie’s Table of Decadent Desserts
$85 PER ADULT | $30 PER CHILD AGE 6-12
Tax and Gratuity Additional
For more information or to book your reservation call 561.627.4852 between noon and 10 pm or visit Opentable.com.
Groups of 10 or more should call Michelle Lepore, Private Dining Events Manager at 561.227.2573.
Hosted by
PGA National Resort and Spa
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