Utilizing the season's produce from the Inn's recently expanded 42-acre USDA-certified organic farm and 7,000 square-foot greenhouse, The Inn at Dos Brisas is pleased to announce its new pitchfork-to-plate holiday menus. Families can leave their entertaining anxiety at home and indulge in a variety of expertly executed appetizers, entrées and desserts at the Inn's award-winning restaurant including Baby Sole Poached in Pear Butter, Strube Ranch Beef Tenderloin and Sponge Cake with Confit Black Walnuts, part of the three-course Christmas Eve Dinner menu ($125 per person).
Guests can also enjoy Christmas Day Brunch items including Pumpkin Frittata with Candied Sage, Apple and Lemon Ricotta Pancakes and Smithfield Style Ham with Charred Pineapple ($75 per person). Three-course Christmas Day Dinner dishes include House Made Duck Terrine, Roasted Rohan Duckling and Leg Confit and Creek Bed Bourbon Pecan Pie ($105 per person).
Those looking to ring in the New Year with an unforgettable dinner can celebrate 2015 with The Inn at Dos Brisas' 12 Courses for 12 Months culinary experience ($175 per person). Guests can enjoy a number of unique garden-centric small plates including Sungold Beetroot, Slow Roasted Safflower, Kohlrabi Ravioli with King Crab and Roasted Black Krim Tomatoes, which are one of over 80 varieties of heirloom tomatoes grown on property.
For more information on any of the Inn at Dos Brisas' Holiday dining options or to make reservations, please visit www.dosbrisas.com or call 979-277-7750.