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Don’t Miss: Castle Hill Inn’s Christmas Day Feast

Thursday, December 20, 2012

 

Castle Hill Inn is hosting what has to be the most gourmet and sumptuous Christmas Day feast this year, and there's still room at the table. Photo: Castle Hill Inn.

You may love your aunt's Jello mold, and who says your sister-in-law's fruitcake isn't delicious, but we've got the ultimate Christmas feast in Rhode Island--and all you need to do is dress up and show up.

Castle Hill Inn will be serving an elegant five-course holiday feast on Christmas Day from 12:30-4:30pm, and it may be the most fabulous Christmas meal you'll ever have. Just consider the courses:

It begins with hot cocoa and fois gras biscotti

Dinner begins with a first course of Hot Cocoa with spiced pumpkin, white chocolate, and foie gras biscotti, followed by a choice of second courses, including Roasted Chestnut-Green Apple Velouté with sunchoke chips, poached apples, and bacon-wrapped rabbit loin; Nantucket Bay Scallops & Diver Sea Scallop, served ceviche style and seared, with dehydrated blood orange, brown butter-citrus sauce, and popcorn; Christmas Goose: braised breast with strudel, mustard pretzels, and butternut squash-marjoram sauce; and Smoked Salmon-Bagel Chip “Mille Feuille” with goat cheese mouse, shallot vinaigrette, gem lettuce, and soft poached quail egg.

Cornish game hens, lamb loin, and more

Entrée selections include pan seared Loup de Mer with purple kohlrabi, butter poached clams, and saffron-potato court-bouillon; Cornish Game Hen “Pot Pie” with smoked ham, mirepoix, baked pastry, Thumbelina carrots, and baby turnips; slow roasted Elysian Fields Lamb Loin with crepinette, cauliflower, black trumpet mushrooms, and grains of paradise; Hereford Beef Duet: grilled filet and slowly cooked brisket with Chateaux potatoes, glazed baby radishes, and thyme jus; and Serrano Ham-Wrapped Monkfish Fillet with squid ink-Maine shrimp risotto, pomelo, water chestnuts, and almond milk froth.

Bûche de Noël

An intermezzo of Eggnog Sorbet with brioche, cocoa sable, and mint syrup will lead into the dessert course, featuring a choice of Bûche de Noël: jaconde cake, chocolate buttercream, and frozen cherry gelato; Figgy Pudding with Remy Martin, nutmeg-carrot sabayon, black walnut ice cream, and citrus zest; and Belgian Chocolate Terrine with three flavors: peanut butter, raspberry, and banana with crème anglais.

The cost is $80 for adults and $35 for children under twelve; tax and gratuity are additional.  For more information or to make reservations, please call 401-849-3800 or visit www.castlehillinn.com.

 

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