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2941 Restaurant has gained a reputation over the years for making beautiful holiday memories; it is the perfect place to celebrate. From large family gatherings to getting good friends together, the 2941 team always provides gracious hospitality, wonderful food and superior service. This season dining at 2941 is better than ever. We have wonderful ways to celebrate this month, from our weekday $23.95 three-course, prix fixe, lunch special to our fabulous line up of holiday cocktails. Our beautiful holiday tree and lakeside views create the perfect backdrop for a festive dining experience.
2009 Holiday Hours of Operation:
Christmas Eve
12/24/2009 Open for Dinner 12pm - 9pm (view the menu)
Christmas Day
12/25/2009 Closed
New Year's Eve
12/31/2009 Open for Lunch 11:30am - 1:30pm, Dinner: First Seating (4:30pm to 6:30pm) and Second Seating (8:00pm to 10:00pm) (view the dinner menu)
New Year's Day
1/1/2010 Closed
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What better way to wait for Santa Claus than to spend a relaxing evening by the fire at 2941. Chef Bertrand Chemel will make your holiday sparkle with a seasonally inspired menu for Christmas Eve. Large parties of family and friends are welcome, and a children’s menu is available.
Christmas Eve dinner is served Thursday, December 24th, 2009.
Seating is from noon to 9:00pm
Four Course Prix Fixe Menu - $85
Children’s menu - $25 |
JAPANESE KINDAI TUNA DUO
Otoro tartar, wasabi leaves, pine nut, fried shallots
tataki loin, yuzu agar, lemon balm, arbequina olive oil
or
WILD MUSHROOM VELOUTE
foie gras crostini, porcini, celery
or
HERB CRUSTED LOBSTER ROLL
fennel truffle gelée
or
WINTER BABY LETTUCE
shaved celery, Provençal black truffle vinaigrette
FONDUTA RAVIOLI
with shaved Provençal black truffle
STEAMED WILD STRIPED BASS
lobster-vermouth sauce, turnips, matsutake mushroom
or
HEARTH & OCEAN
blue fin tuna, Hudson Valley foie gras, kuri squash, brioche, Rossini sauce
or
AUSTRALIAN WAGYU TOURNEDOS
celery- potato gratin, bone marrow jus, glazed chestnut
or
MILK FED VEAL TRIO
crispy cheek, roasted loin, agnolotti, baby leeks, natural jus
BÛCHE DE NOËL
frozen coconut parfait, candied chestnut biscuit, chocolate- black truffle crumb
or
JIVARA LACTÉE MOUSSE GANACHE
coffee sable, Bailey’s Irish cream, tonka bean milk foam
or
TANGERINE SOUFFLÉ
huckleberries, Earl Grey tea crème Anglaise
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FONDUTA RAVIOLI - Mid Course
BÛCHE DE NOËL - Dessert
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Passing on the pleasure of an educated palate
By Christian Bourge
"One of the great joys in life is passing on knowledge and experience to your children. For my wife, Bridgette, and me, that often includes enjoying great food with our 9-year-old daughter. While she loves pizza as much as the next kid, she also truly enjoys exploring a gourmet meal..."
Read the complete article
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One lamb rack - 1 ½ to 2 Pounds
Serves two
Parsley Crust Ingredients:
- 1 bunch parsley (roughly 2 ounces)
- 4 garlic cloves
- 6 ounces breadcrumbs
- 10 ounces butter
Parsley Crust Method:
- Wash and dry the parsley and remove the leaves
- Peel garlic
- Combine parsley, garlic cloves, breadcrumbs and butter in a blender until the parsley mixes thoroughly with all the ingredients - the butter should turn green in color
- Season with salt and pepper
- Place the crust mixture in a 2 pound loaf pan or roll it in plastic film. Reserve in the refrigerator
Garnish Ingredients:
- 2 large Idaho potatoes
- ¼ cup kosher salt
- 1 sprig rosemary chopped
- 1 clove garlic
- 1 tablespoon butter
- Salt / pepper
Garnish Method:
- Pre-heat fryer oil to 350 f
- Place potatoes on a bed of kosher salt in a roasting pan; cook for about 1 hour at 375 f until the potatoes are just cooked
- Peel the potatoes; break them on small 1-inch pieces
- Fry the potatoes in a fryer (350 f oil) until light brown in color
- Remove the potatoes and sauté them in a medium pan, at medium heat, with, butter, garlic and rosemary for about 30 seconds to one minute
- Add salt and pepper to taste
- Strain the potatoes to remove the excess butter.
Lamb Jus Ingredients:
- ½ carrot cut into medium dice
- 1 shallot, cut into slices
- 1 leek, washed and cut into large dice
- 2 sprig of thyme
- ¼ sprig of rosemary
- 2 bay leaves
- 1 cup of water
- 1 ounce of grape seed oil
- Lamb bones from the rack
- 1 clove garlic with skin on
- ¼ cup white wine
Lamb Jus Method:
- In a sauce pan warm up the grape seed oil
- Add the bones and caramelize them in the sauce pan until dark brown
- Add shallots, carrots, leeks, garlic and sweat for 8 to 10 minutes
- Add thyme and bay leaves, cover bones with water
- Cook the stock for about 10 minutes, then strain liquid and reduce until syrupy
- Check the seasoning - season with salt / pepper to your taste
Rack of Lamb Cooking Instructions:
- In a medium sauté pan, warm up two tablespoons of grape seed oil
- Season the lamb with salt and pepper
- Brown the lamb in the sauté pan until the meat is light brown in color
- After browned, place the pan in an oven at 350 degrees for about 6 minutes
- Take the crust out of the refrigerator, cut the mixture into thin, (roughly ¼ inch slices,) open the oven, cover the lamb loin with the slices of crust,(place them on top of the lamb loin,) close oven door and cook an additional 6 minutes
- Place the lamb on a cooling rack to rest for about 5 minutes
- Assemble with garnish, serve with jus
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Taste all there is to enjoy in the world of Champagne and be
the life of the party this holiday season!
Date: Sunday, December 6, 2009
Time: 1:30 PM – 3:30 PM
Place: Koi Room, 2941 Restaurant
Price: $110 per person all-inclusive
Expand your knowledge of Champagne with our Sommelier Stefano Cappelli and Chef Bertrand Chemel. Learn all about this famous wine region, drink wonderful vintages, and indulge in sumptuous hors d’oeuvres inspired by the region. A beautiful way to spend a Sunday afternoon.
Please call 703.270.1605 to make a reservation for this event.
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Give the gift of 2941 Restaurant.
Wonderful food, excellent service and breathtakingly beautiful views. A gift certificate to 2941 will delight anyone on your holiday list. Our gift cards are currently available in any cash denomination. Every gift card arrives in a classically designed 2941 note card with a personalized, hand written note inside. Gift ideas include dinner at the Chef’s Kitchen Table, or a leisurely lunch for two any day of the week.
There are 3 easy ways to purchase 2941 Gift Cards:
• Purchase Online
• By Telephone - 703 270 1605
• In Person - available at our reception desk
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Looking for something different to give this holiday season? 2941 has an award winning wine selection, including many vineyards and vintages that are not available in stores. Our sommelier, Stefano Cappelli offers expert advice for choosing a special bottle or two for anyone on your list. We can even create custom gift baskets of wonderful wine. If you need gift wrapping, we can handle that too. Looking for something really special? Ask our Sommelier about hosting a wine tasting party for your friends, clients or employees. The holiday season is here. Something different is just a phone call away!
Please email Stefano Cappelli or call (703) 270-1512 for advice, availability, and pricing.
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