2024 Christmastide Dinner with Denson's Chesapeake Bay Farm to Table Price includes the 4-course meal, tax, and gratuity: $125 per person.

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* 1. Name

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* 2. Address

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* 3. Phone Number

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* 4. Email

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* 5. Which dinner are you attending?

Friday, December 13 at 6:00 p.m. (Friends of Stratford Dinner- members exclusive)

Saturday, December 14 at 6:00 p.m.

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* 6. How many guests in your party (including you)

One - $125 USD

Two - $250 USD

Three - $375 USD

Four - $500 USD

Five - $625 USD

Six - $750 USD

Seven - $875 USD

Eight - $1000 USD

You’ll enter payment info after the survey.

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* 7. Would you like to be seated with another couple or group? Please let us know the last name on their reservation.

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* 8. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest One.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 9. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest TWO.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 10. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest THREE.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 11. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest FOUR.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 12. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest FIVE.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 13. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest SIX.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 14. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest SEVEN.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

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* 15. Please choose ONE soup, ONE salad, ONE entrée, and ONE dessert for Guest EIGHT.

Soup: Cliff House Clam Chowdah (Chopped Sea Clams, Celery, Onion, Neuske's Applewood Smoked Bacon, and White Potatoes In A Creamy Herbal Broth served with a Soft Roll)

Soup: Ground Bison Chili (Ground Bison, Red Beans, Onions, Green Peppers, and Diced Tomato. Topped with Extra Sharp Tillamook Cheddar, Creme Fraiche, and Green Onions served with a Soft Roll)

Salad: Apple, Pecan, and Bleu Cheese Salad (Greenswell Salad Greens, topped with Honeycrisp Apple, Toasted Pecans, Blue Cheese Crumbles, and a Apple Cider Vinaigrette)

Salad: Traditional Caesar Salad (Coarsely Chopped Heart of Romaine, grated Imported Parmesan, Anchovy Fillets, Tossed in Homemade Caesar Dressing and topped with Homemade Croutons)

Entrée: Grilled Veal Chop (Porterhouse Veal Chop cooked Medium atop Veal Demi-Glace, Yukon Gold Garlic Mashed Potatoes, Baby Sweet Peas, and Carrots)

Entrée: Baked Chilean Sea Bass (Chilean Sea Bass over Roasted Red Pepper Grits with Sautéed Vegetable Medley, and Lemon Beurre Blanc)

Dessert: Chocolate Chip Brownie (Warm Chocolate Chip Brownie, Peppermint Ice Cream, and Candy Cane Confetti)

Dessert: Gingerbread Bread Pudding (Gingerbread Bread Pudding with Warm Vanilla Crème Anglaise)

Please let us know of any allergies or dietary restrictions.

Wine, Beer and Cocktails will be available for purchase. Payment must be completed to confirm reservation.