It’s that time of year again! We’re busy at work in the kitchen, preparing heaps of food for your family’s feast. This year we’ve showcased some choice menu items for you. Check out our Holiday Menu here and place your orders by phone between 9am and 5pm through Wednesday, December 20th by calling 415-524-7120. Order pickups will be available December 23rd – January 1st. Happy Holidays!
Fig & olive tart with blue cheese & caramelized shallots – This puff pastry appetizer has a sweet and salty fig and olive tapenade. The tang of the blue cheese and big flavor of the caramelized shallots all combine to make one extremely flavorful tart.
Scalloped potatoes – We sell a ton of this dish each holiday season. Even when it’s not on the menu, people call and special order it. Our in-house recipe calls for plenty of parmesan cheese and a touch of nutmeg, resulting in a hearty, creamy dish that’s become a staple of our holiday offerings.
Rice and beluga lentil pilaf with dried apricots and harissa – This delicious Woodlands dish is made from our Executive Chef’s recipe, and we’re proud to showcase it this holiday season for the first time. The spice of the harissa and the sweet tang of the dried apricots bring extra flavor to the rice and lentils, adding flavors that complement the grains nicely.
Crab stuffed salmon – This decadent dish features salmon stuffed with crab meat, onions, breadcrumbs and celery. We sprinkle it with a little salt and pepper and fresh herbs and oven roast it all to perfection.
Herb crusted beef tenderloin with horseradish sour cream – Even when we don’t include this long-time favorite on our Holiday Menu, people always call and special order it anyway. We cover a filet mignon with a layer of Dijon mustard, then roll it in a mix of fresh parsley, thyme, and rosemary that makes a nice crust when cooked. Top it all off with our own kickin’ horseradish cream sauce, and you’ve got an incredibly versatile stand-by dish. It can be served heated or room-temperature and is extremely tender. No need to bring out the steak knives for this!