Louise Mandrell's Joy to the World Christmas Dinner & Show

Louise Mandrell's Joy to the World Christmas Dinner Menu included:

The Menu
(created by Chef Michael Swann)
The first course: A mixed-greens salad with a cranberry ranch dressing, crackers and cheese, an apple salad with bleu cheese and an orzo pasta and harvest grain salad with wheat berry.

The main course: Individual roasted sleigh bell chicken roulades with cranberry cornbread stuffing, a beef tenderloin pot pie including roasted potatoes, pearl onions, root vegetables and red wine glaze under a flaky pastry crust, and sides including candied yams with blackstrap molasses and toasted English walnuts, old-fashioned scalloped potatoes with mozzarella crust and country-style green beans.

The final course: Bananas foster bread pudding with eggnog English cream and New York-style cheesecake with a graham cracker crust with a sweet cherry sauce and dessert plates are brought to the table.

In-house baked rolls are in a basket throughout the dinner. Ice water and unsweetened tea (with choices of sweeteners) are provided and coffee is offered with dessert. Other drinks are available at the provided cash bar. Anyone with dietary concerns (ie vegetarians, allergies) should request special considerations as soon as possible as they also keep substitute dishes on-hand.

Article Written & Submitted by Michelle Durham