2941 Restaurant • 2941 Fairview Park Drive, Falls Church, VA 22042 • 703.270.1605 • http://www.2941.com

Chef Scott Bryan’s Recipe of the Month
Wine Braised Short Ribs
(Serves 4-6)

¼ cup onions (large dice)
¼ cup carrots, peeled (large dice)
¼ cup parsnips (large dice)
¼ cup celery (large dice)
2 tomatoes, quartered
2 lbs beef short ribs, bone-in (can be found in most supermarkets or Asian grocers)
¼ cup wondra flour (all purpose flour can be used if wondra not available)
1 bottle red wine
11/4 cup chicken stock
1 tsp whole black peppercorns
2 bay leafs
1 sprig rosemary
2 sprigs thyme
Salt, to taste

Note: When braising it is important to use the correct sized pan for the amount you are cooking. Braising requires that the liquid should just come to the top of the ingredients you are cooking.

Method:
1. Pre-heat oven to 300 degrees and place oven rack in the center. Heat a large braising pot over medium-high heat and add vegetables to 1 tbsp canola oil.
2. Season with a pinch of salt and sear vegetables until caramelized, then add tomatoes, bay leaf and herbs, sear for 2 minutes more.
3. Remove vegetables from the pot, add 1 tbsp of oil and lightly dust short ribs with flour, salt and pepper on both sides.
4. Once the pot is just smoking, add short ribs and sear on both sides until golden in color, pour off oil and add vegetables back to the pot, deglaze with the red wine and reduce over medium heat for 3 mins. Add the chicken stock, peppercorns, and salt, bring just to a simmer, cover with lid or aluminum foil and place in oven and let braise for 3-3 ½ hours until tender.
5. Allow to cool for an hour, remove short ribs from liquid, remove bone and any unwanted fat or skin and portion in large squares for service (4-6 portions).
6. Strain liquid through a fine mesh strainer and reduce until just syrupy in consistency.
7. When ready to serve place portioned short ribs in liquid to warm and glaze with reduced sauce just before plating.

Note: Short ribs are great with roasted vegetables, mashed potatoes, sweet potatoes, risotto or pasta.

Bring family and friends to 2941 Restaurant for a fabulous six course Christmas Eve Menu by Chef Scott Bryan on Monday, December 24th. Seating is from noon to 8 pm and large parties of family and friends are welcome.

Choose one selection from each of the following six courses:

Lobster Salad
spiced apple purée, curry vanilla emulsion
or
Hamachi Tartare
pickled cucumbers, daikon radish, avocado, and ginger

Pan Roasted Turbot, Fingerling Confit
melted leeks, American Oesetra caviar, lemon chive butter
or
Pan Seared Salmon
Savoy cabbage, onion, carrots, bacon, red wine

Seared Hudson Valley Foie Gras
quince vanilla confit, hazelnuts, and black pepper gastrique
or
Roasted Sweetbreads
endive two ways and black truffles

Glazed Breast of Duck, Spiced Pumpkin Purée
herbed salsify, red currant jus
or
Wild Mushroom and Truffle Raviolis
fava beans, chanterelles and porcini emulsion

Prime Beef Medallion, Yukon - Black Truffle Purée
porcini mushroom daube
or
Pan Roasted Pheasant
Brussels sprouts, salsify, pancetta and tarragon jus

Peppermint Patty
fresh mint mousse, chocolate sponge, chocolate cremeux
or
La Bûche de Noël
Christmas log with gingerbread sponge and kumkwat mousse

$95 per person for adults
6 Course Wine pairing for an additional $65 per person

$20 Children’s menu available for those under 12

(price does not include drinks, tax or gratuity - a gratuity of 18% will be added to parties of 5 or more guests)

Ring in the New Year at 2941 Restaurant!
2941 Restaurant will be hosting a fabulous feast on New Years Eve. Click here for details and the menu.

The Perfect Holiday Gift Is Just a Click Away

We are pleased to announce that we now offer 2941 Gift Cards online. A 2941 gift card is a wonderful present for any occasion. Our gift cards are currently available in any cash denomination. We also offer “2941 Gift Packages” for our lunch and dinner tasting menus as well as our wine and cooking classes.

Every gift card arrives in a classically designed 2941 note card with the gift card and personalized note inside. 

Simply click here to order online or call (703) 270-1621 to order your 2941 gift card today.

2941 Restaurant Wine Splurge and Steal:

Our Sommelier Kathy Morgan serves up this special column for our wine connoisseurs: "Wine Splurges and Steals.” Each month Kathy matches a splurge and a steal selection from our extensive wine list that perfectly pairs with one of our tempting seasonal menu items.

This month’s featured 2941 menu item is:

Wild Mushroom and Truffle Raviolis
fava beans, chanterelles and porcini emulsion

Kathy Says:

Mushrooms and truffles provide a great opportunity to show off wines that have earthy flavors – a style typically attributed to European or “Old World” expressions. Luckily, these ingredients are so wine-friendly that there is more than one way to enjoy this dish. Tempranillo, Sangiovese, Pinot Noir and Riesling will all make very nice companions, but the best choice is determined by the particular type of mushroom Chef Bryan has chosen for this dish. Chardonnay is a classic choice with milder white mushrooms like chanterelles, and a Chardonnay from the Burgundy region of France will have the necessary earthiness to make this pairing a great success.

	Kathy’s Steal: Saint Aubin Premier Cru - Domaine Billard, Vigne Moingeon, Burgundy, France 2005 $15 per glass / $60 per bottle This White Burgundy is a great value from a village just west of Chassagne-Montrachet. It is rich and easy to like, with ripe pear, pineapple rind, minerals and exuberant lemon flavors.
	Kathy’s Splurge: Le Montrachet - Joseph Drouhin, Marquis de Laguiche, Burgundy, France 2001 $600 per bottle The spectacular Grand Cru vineyard of Le Montrachet is often confused with its much larger neighbors, Puligny-Montrachet and Chassagne-Montrachet. This is no accident, as the villages of Puligny and Chassagne each contain half of the Montrachet vineyard - and have the right to use its name to their distinct advantage. It is true that Puligny-Montrachet and Chassagne-Montrachet are both capable of producing great Chardonnay, but Le Montrachet itself is Chardonnay at its finest, its most concentrated, and its longest lived. The Joseph Drouhin Montrachet (from holdings on the Puligny side) is a wine of luxurious texture and length, with endless layers of pineapple, stone, almond, pear and toast flavors. Have a question or suggestion about wine, please e-mail: Kathy.Morgan@2941.com

2941 Holiday Cocktail Recipes - also available at the 2941 bar now through the New Year.

Plum Toddie
1 oz. sloe gin
1 oz. tuaca
1 oz clove syrup
Hot water
Garnish with a lemon twist, an orange slice and a cinnamon stick.
Combine all ingredients in a thermal glass/mug allow the garnishes to steep for 5 minutes.

Fireside Cocktail
1.5 oz. Bailey’s
1.5 oz. Frangelico
1 oz. clove syrup
Combine all ingredients in a shaker with ice, shake well and strain into a martini glass. Garnish with cocoa powder.

Peppermintini
2 oz. vodka
5 oz. white crème de menthe
5 oz. white crème de cacao
Drizzle of grenadine
Combine all ingredients in a shaker with ice, shake well, and strain into a martini glass. Garnish with a starlight mint or small candy cane. There should only be enough grenadine to turn the drink a pale pink.

Lemon Truffle
1.5 oz. amaretto
1 oz. Limoncello
5 oz brown crème de cacao
Combine all ingredients in a shaker with ice, shake well and strain into a martini glass. Garnish with a lemon twist.

Clove Syrup
1 cup water
1 cup sugar
1 table spoon whole cloves
Bring water to a simmer and then add sugar. Stir until all the sugar is dissolved and the liquid is clear. Add the cloves and allow to steep until the desired strength is achieved. A fairly strong clove flavor is desired since various liquors have strong flavors that can easily overwhelm a more subtle flavor.

It's a beautiful season to have lunch at 2941 Restaurant
2941 is pleased to feature a New Lunch Menu and two Prix Fixe options to choose from:

$29.41 for three courses 
$23.41 for two courses

Click here to view the complete menu.

2941 Lunch Hours:
Monday - Friday 11:30 AM - 2 PM

For reservations, click here or call (703) 270-1605.
Walk-Ins Welcomed. Complimentary Valet Parking Available.

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