Christmas Eve December

Ryland inn Christmas

Please join us December 24th in Celebrating Xmas Eve.

Starts 4:00 PM- 7:00 PM

$79 PP ( Adult ) | $30 PP ( Child )

4 COURSE MEAL | FAMILY STYLE

RSVP by Email

Christmas Eve Dinner December 24, 2019
$79 for Adults, $30 for children 12 years and under

Amuse- TBD

First Courses

Caramelized Pear Salad- Red Watercress, Cracked Wheat & Almond Cracker, Currant, Camembert Cheese, Sauterne Vinaigrette

Baked East Coast Oysters– Bacon, Melter Skelter Cheese, Braised Leek, Mignonette

Lobster Garganelli- Lobster Cream, Oven Dried Tomato, Mascarpone, Tarragon, Chive, Compressed Celery.

Foie Gras Torchon- Lentils, Candied Endive, Balsamic, Roasted Hubbard Squash, Pickled Red Pearl Onion,

Smoked Venison Carpaccio- Spruce, Sunchoke Chips, Pickled Celery & Huckleberry, Micro Mustard

Entrees

Roasted Golden Acorn Squash- Wild Rice, Black Eyed Pea, Pickled Cranberry, Turnips and Greens

Diver Sea Scallops- Chamomile, Salsify Puree, Crispy Salsify

Roasted Black Sea Bass- Truffle, Cauliflower Puree, Romanesco

Salt Baked Prime Rib-, Sauce Bearnaise

Tea Brined Smoked Duck Breast- Dirty Wild Rice, Pickled Cranberries, Duck confit

Menu Supplements

Caviar Toast – Bone Marrow, Garlic and American Paddlefish Caviar 24

Pan Seared Foie Gras 18

Tableside Shaved Black Truffles Burgundy 24

Tableside Shaved White Alba Truffles 42 

Sides Served Tableside

Roasted Winter Root Vegetables, Dates and Walnut

Truffle Creamed Kale and Leeks

Brussles Sprouts with Pomegranate and Bacon Lardons

Roasted Mushrooms

Creamy Potato and Roasted Garlic Gratin

Red Grains and Greens- Quinoa, Amaranth, Red Pearl Onion, Swiss Chard, Dried Cranberry, Garlic Confit

Desserts

Bouche de Noel –chocolate sponge cake, Chestnut Cream, Apricot, dark chocolate ganache

meringue mushrooms, coffee caramel sauce

Warm Baked Apple Pie – Cinnamon Ice Cream, Candied Walnuts

Eggnog Flan – Gingerbread, Salted Rum Caramel

New Year’s Eve MENU
4pm-6pm
$99 Per Person

Amuse– Beet, Pomegranate and Cranberry Soup

First Course

Baby Beet and Candied Carrot Salad– Black Lentil, Arugula, Citrus Vinaigrette, Mustard Greens

Hibiscus Cured Hamachi– Fennel, Blood Orange, Fermented Beet, Finger Lime

Nantucket Bay Scallop– Pumpkin Puree, Roasted Pumpkin, Five Seed Crumble, Paddlefish Caviar Beurre Blanc

Gorgonzola, Almond, and Caramelized Onion Tart –Speck, Black Trumpet Mushrooms, Kale and red currant Jam

Add-on: Caviar Toast –Focaccia, roasted garlic butter, American Paddlefish Caviar 24

Mid Course-

Assorted Berries – Champagne Zabaglione, bronze fennel

Entrees

Roasted Cauliflower Steak- Romesco Sauce, Fennel Fries, Raisins, Spinach, Brown butter

Tuscan Seafood Stew- Calamari, Scallop, Shrimp, Mussels, Clam, Sofrito, Crushed Red pepper, Gremolata, Grilled Bread

Spice Roasted Duck Breast- Braised Red Cabbage, Pomegranate, Butternut Squash, Porcini Mushrooms, Duck Jus

New York State Lamb Rack- Potato and leek Gratin, Black Garlic Jus, Spaghetti Squash, Hazelnut, Roasted Apple

Wagyu New York Strip Steak- Bone Marrow, Sweet Potato Puree, Collards, Mushroom & Caramelized Onion Strudel

Desserts

Strawberry – Rose Champagne Shortcake – Strawberries, Tarragon syrup, Cream

Pomegranite Cheesecake – Graham Cracker Crust, Warm Citrus Fruit, Herbs

Black & White Cake – Candied plums, Banyuls, Cardamom

Christmas Eve Dinner December 24, 2019
$79 for Adults, $30 for children 12 years and under

Amuse- TBD

First Courses

Caramelized Pear Salad- Red Watercress, Cracked Wheat & Almond Cracker, Currant, Camembert Cheese, Sauterne Vinaigrette

Baked East Coast Oysters– Bacon, Melter Skelter Cheese, Braised Leek, Mignonette

Lobster Garganelli- Lobster Cream, Oven Dried Tomato, Mascarpone, Tarragon, Chive, Compressed Celery.

Foie Gras Torchon- Lentils, Candied Endive, Balsamic, Roasted Hubbard Squash, Pickled Red Pearl Onion,

Smoked Venison Carpaccio- Spruce, Sunchoke Chips, Pickled Celery & Huckleberry, Micro Mustard

Entrees

Roasted Golden Acorn Squash- Wild Rice, Black Eyed Pea, Pickled Cranberry, Turnips and Greens

Diver Sea Scallops- Chamomile, Salsify Puree, Crispy Salsify

Roasted Black Sea Bass- Truffle, Cauliflower Puree, Romanesco

Salt Baked Prime Rib-, Sauce Bearnaise

Tea Brined Smoked Duck Breast- Dirty Wild Rice, Pickled Cranberries, Duck confit

Menu Supplements

Caviar Toast – Bone Marrow, Garlic and American Paddlefish Caviar 24

Pan Seared Foie Gras 18

Tableside Shaved Black Truffles Burgundy 24

Tableside Shaved White Alba Truffles 42 

Sides Served Tableside

Roasted Winter Root Vegetables, Dates and Walnut

Truffle Creamed Kale and Leeks

Brussles Sprouts with Pomegranate and Bacon Lardons

Roasted Mushrooms

Creamy Potato and Roasted Garlic Gratin

Red Grains and Greens- Quinoa, Amaranth, Red Pearl Onion, Swiss Chard, Dried Cranberry, Garlic Confit

Desserts

Bouche de Noel –chocolate sponge cake, Chestnut Cream, Apricot, dark chocolate ganache

meringue mushrooms, coffee caramel sauce

Warm Baked Apple Pie – Cinnamon Ice Cream, Candied Walnuts

Eggnog Flan – Gingerbread, Salted Rum Caramel



VALENTINES DAY DINNER

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5 COURSE TASTING MENU