Timberline Lodge

Holiday Menu 2008

All Holiday dinners served with fresh Artisan bread, Chef’s special appetizer, a choice of organic Timberline salad or holiday soup, cascade granita, organic vegetables andappropriate accompaniments.

Misy Isles Dry Aged Hazelnut Smoked Rib Eye Roast

Natural beef slow roasted, English cut served with port wine scented reduction sauce, roasted garlic yukon gold puree and organic carrots vichy

Roasted Stuffed Berkshire Pork Loin with Hazelnut Crust

Slow roasted and stuffed with fire roasted apples, dried figs and chantrelles served with Hood River apple cider demi, roasted garlic yukon gold puree and organic carrots vichy

Timberline’s Slow Roasted Tom Turkey Special

Roast breast of turkey served with apple sausage and fresh sage dressing, yam puree, old fashion mashed potatoes, giblet gravy, home made fresh cranberry relish and organic carrots vichy

Pacific Wild Salmon and Alaskan Halibut Coulibiac

Chef Benson’s specialty: Fresh Pacific salmon and halibut wrapped in seafood and spinach pate, surrounded with flaky pastry and topped with lobster pernod cream sauce served with toasted barley and fruit pilaf and organic carrots vichy

Stuffed Brace of Bob White Quail

Pistachio date stuffing winter fruit, chestnut and pancetta, grain pilaf,caramelized onions, sweet yam puree and organic carrots vichy

Vegetarian of Roasted Butternut Squash

Apple and onion sachet with stilton on braised organic chard and sherry chestnut cream served with organic carrots vichy