Christmas Eve Menu
Appetizer
- Salsify & Foie Gras Velouté black truffle, crispy salsify, chervil
- *East & West Coast Oysters from simple to complex
- Lobster Roll warm olive oil bun, avocado-lobster roll, mache salad, pistachio vinaigrette
- Risotto fricassée of wild mushrooms, Parmesan cheese, chive
- † Beet Salad Buddha Hand confit, candy beets, Robiola cheese, quince confit
Mid Course
- † Ricotta & Mascarpone Ravioli shaved Provençal black truffle (supp. 28)
Main Courses
- *Surf & Turf lobster & venison loin, crispy potato, meurette sauce, leeks
- *Roasted Veal Loin winter roots, parmesan risotto, Rossini sauce
- *Chilean Sea Bass quinoa, smoked nameko mushroom, bok choy salad
- † Miso Glazed Japanese Eggplant plum wine, bok choy, scallion salad, crispy rice, toasted peanut
Desserts
- Bûche de Noël chocolate biscuit, mocha mousse, vanilla sorbet
- Citrus Parfait chiboust, mandarin oranges, white chocolate, Arborio rice
- Warm Chocolate Cake poached pear, pecan ice cream, cocoa nib sablé
- Gingerbread House gingerbread, eggnog ice cream, cranberry caviar
† - Vegetarian Selection
Three-Course Prix Fixe - Sixty-Five Dollars
Three-Course Vegetarian Prix Fixe - Forty-Eight Dollars
Executive Chef: Bertrand Chemel | Chef de Cuisine: Kyoo Eom | Pastry Chef: Caitlin Dysart
* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.
A refundable deposit of $25 per person is required for all holiday reservations. The deposit amount is refundable if the reservation is cancelled at least 72 hours before the reservation date. A gratuity of 20% will be added to all bills.