‘Tis the Season to Indulge
Monday December 24, and Tuesday, December 25, from 4 to 9 p.m.
Executive Chef Brittany Valles and her talented team are preparing Oak Grill’s Four-Course Christmas Dinner with all the trimmings. To start, a choice of Chicken Fried Quail with Buffalo sauce or Crispy Sunchokes with mustard frill. Next is either Wild Mushroom Soup or Little Gem Salad with yuzu vinaigrette. The main course selections are Beef Filet Bourguignon, Truffle Chicken Pot Pie, Kale Pesto Crusted Salmon or Beet Bolognese, all served with accompaniments. And for dessert, there is Egg Nog Crème Brûlée with gingerbread cake or Peppermint Mocha Crémeux.