Christmas Food -- Beginning to End

Guests today started the day with fresh, hot, homemade water bagels, and a Glendeven Inn garden-greens souffle made with rainbow chard straight from our garden and, as always, eggs from the coop.

For dinner, guests who attended our special Glendeven host table dinner by Chef Patrick Meany, were treated to an amazing special holiday menu (below) with items including cassoulet of shellfish with rock shrimp "chorizo", foie gras with local huckleberries and homemade brioche, duck breast with carrot-caramel sauce, confit red cabbage, and duck cracklins, an intermezzo of hibiscus soup with flavors of green apple, peppermint & pomegranate -- all finished with a "30-Second" sponge cake with cranberry drops, whipped honey, and homemade graham cracker ice cream.