Sante Christmas Buffet

  • December 25, 2018


Executive Chef Marcellus Coleman and his culinary brigade will prepare an indulgent Yuletide buffet including classics including Mishima Ranch prime rib of beef and roasted Christmas goose. Buffet pricing: $135.00 per person plus tax and service charge.

Reservations may be made via the resort concierge at (707) 939-2407.
Christmas Buffet Menu Tuesday, December 25, 2018

1:00pm – 8:00pm
Live Entertainment

Jumbo Shrimp Cocktail
Classic Cocktail Sauce, Fresh Lemon Wedges
BBQ Oysters with Singaporean Black Pepper Sauce
Foie Gras Parfaits with St. Germain and Quince
Pata Negra Carving Station, with Cortador
Assorted Charcuteries: Sopressata, Mortadella, Lonza, Fuet, Salichon de Vic, Sobrasada, Nduja, Speck, Jamon Serrano, Bentons Ham, Selection of Catskill Smoked Salmon, Catskill Fresh Gravalax, Pastrami Style Cured Salmon, Smoked Sable Fish, Smoked Whitefish, Peppered Mackerel
Served with Proper Accoutrements: Capers, Red Onion, Crème Fraiche, Dill Cream Cheese

Assorted Local and Imported Cheeses
Humboldt Fog, Point Reyes Blue, Brillant-Savarin Triple, Fourme d’ambert, Bellwether Farms, Carmody, Idiazabal, 6-month Manchego, Valdeon, Delice de Bourgogne, Drunken Goat, Mahon
Served With Assorted Crackers and Artisanal Breads,
House-Made Winter Fruit Compote and Local Honeycomb

Chilled Seafood, Oysters & Caviar
Assorted Raw and Chilled Seafood Selections
Local Oysters on the Half Shell with Three Mignonettes:
Yuzu-Sake-Sansho Peppercorn Classic with Shallots,
Tellicherry Peppercorn and Red Wine Vinegar Bloody Mary
Classic Jumbo Shrimp Cocktail, Alaskan King Crab, Stone Crab Claws, Sea Urchin, Tuna Tartar,
Mussels Escabeche, Lobster Salad
American “Transmountanus” White Sturgeon and trout Caviars
Proper Caviar Service
Toast Points & Buckwheat Blinis

Baby Romaine and Treviso Caesar Salad, Shaved Parmigiano-Reggiano,
Herbed Brioche Croutons
Salad of Fresh Pacific Dungeness Crab, Miso Aioli, Sesame, Hijiki Seaweed
Organic Field Greens and Herb salad, Crispy shallots, Hearts of Palm, Green Goddess
Duck Confit Salad, Cranberries, Red Kuri Squash, Frisse, Watercress, Honey Vinaigrette

Carving Station
Roasted All Natural Goose
Roasted Bird Jus with Black Truffle
Mishima Ranch Prime Rib of Beef
Bordelaise with Bone Marrow
Horseradish Cream Sauce
Violet Mustard Sauce

Pumpkin Risotto, Chanterelles, Burgundian Black truffle
Whole Roasted Turbot, Meyer Lemon, Cultured Butter
Braised Veal Sweetbreads, Cauliflower Mousseline, Brown Butter
Suckling Pig Presse, Apricot, Baby Leeks, Pickled Ramp Jus
Vegetables & Side Dishes
Truffled Pommes Robuchon
Crispy Brussels Sprouts, Pickled Chili and Red Onion, Pimenton
Root Vegetable Pave, Comte Cheese
Roasted Broccoli Rabe, Crushed Red Pepper, Garlic
German Potato Salad
Roasted Baby Turnips, Miso Butter

Assortment of Organic Wood-Fired Baked Artisanal Breads & Popovers

Desserts & Confections
Coffee Caramel Bûche de Noël
Roasted Chestnut Chouquettes
Mulled Wine Chocolate Bombe
Fresh Fruit Orange Custard Tartlets
Rum Baumkuchen, Candied Popcorn
Egg Nog Icebox Cheesecake, Nutmeg-Dusted White Chocolate
Candy Cane Parfait, Crushed Speculoos, Hand-Pulled Candy Canes