“Swedish Kansas Christmas”

cocktail hour glögg & hors d'oeuvres

one smoked trout pickled beets, onions, eggs, rye Domaine Ste. Michelle Blanc de Noir

two grilled quail apple, celery root, horseradish Julian Hard Cider

three dopp i gryta (dip-in-the-pot) ham broth fondue Troegenator Double Bock

four ham potato sausage, red cabbage, mustard Donnhoff Riesling

five roasted pheasant jansson's temptation, brussels sprouts, smoked bacon Argyle Pinot Noir

six ostakaka lingonberry, whipped cream Dr. Konstantin Frank Harvest Riesling

This menu developed and prepared by Chef Derek Nacey, Corporate Chef of Houlihan's Restaurant Group's Specialty Restaurant Division (Bristol and j. Gilberts)