PUMPKIN MARTINI
4 oz Pumpkin Sorbet
2.5 oz Captain Morgan Spiced Rum
1 oz. Island Oasis Ice cream base
1 oz Whipped Cream
Shaved Nutmeg

Combine pumpkin sorbet and rum in a martini shaker with ice and shake well. Garnish with whipped cream and shaved nutmeg. Serve in martini glass.

ELLIOTT'S PEPPERMINT PATTY
2.5 oz Jameson's Irish Whiskey
1 oz. Godiva Chocolate liqueur
½ oz Rumpleminz
3 oz coffee
1 oz whipped cream
pinch of Cinnamon

Combine Irish Whiskey, Godiva and Rumpleminz in an Irish coffee mug, add coffee to ½" of rim and top with whipped cream and cinnamon

APPLE 56
1.5 oz Yazi Ginger Vodka
¾ oz Amaretto
¼ oz Calvados Apple Brandy
3 oz apple juice
Cinnamon

Combine vodka, Amaretto, Calvados and apple juice in a shaker with ice and shake well. Make ½ cinnamon rim, garnish with apple slice. Serve in martini glass.

ELLIOTT'S OYSTER HOUSE
Holiday Food

Rosemary Skewered Scallops | Scallops skewered with fresh rosemary, grilled then served with pear-hazelnut chutney and aged balsamic vinegar.

Tenderloin Oscar Crostini | Seared filet mignon cooked rare and served over potato bread crostini with Dungeness crab, asparagus and béarnaise sauce

Wild Mushroom Strudel | Wild mushrooms, Oregon blue cheese, chevre, and herbs and baked in phyllo dough. Served with ruby port reduction (vegetarian option)

Granny Smith Apple Fritters | Spiced pate au choux dough mixed with Granny Smith apples and golden raisins. Fried and tossed with cinnamon and sugar and served with rum-caramel sauce.