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2941 Christmas Eve 2020
Four-Course Tasting Menu | $120
available 12pm-9pm
First Course
Sea Scallop Ceviche
tangerine foam, finger lime, Thai chili
or
Chestnut Velouté
Winter black truffle, roasted chestnut, truffle foam
Second Course
Roasted Turbot
truffled crushed fingerling potato, puffed skin, spinach cream, savory jus
or
White truffle
Hand made potato gnocchi, Parmesan, vermouth cream, shaved white truffle
Third Course
Creekstone Filet Mignon
chestnut purée, pomme dauphine, foie gras jus
or
Spice Crusted Rack of Lamb
baby turnips, Japanese eggplant, Calabrian chiles, lamb jus
or
Roasted Winter Vegetables
creamy spinach, shaved black truffle
Fourth Course
Mont-Blanc
chestnut- chocolate crémeux, mandarin marmalade, vanilla Chantilly
or
Eggnog Bûche de Noël
Chocolate joconde, eggnog whipped cream, chocolate Anglaise, Bourbon ice cream
Mignardises
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
Four-Course Tasting Menu | $120
available 12pm-9pm
First Course
Sea Scallop Ceviche
tangerine foam, finger lime, Thai chili
or
Chestnut Velouté
Winter black truffle, roasted chestnut, truffle foam
Second Course
Roasted Turbot
truffled crushed fingerling potato, puffed skin, spinach cream, savory jus
or
White truffle
Hand made potato gnocchi, Parmesan, vermouth cream, shaved white truffle
Third Course
Creekstone Filet Mignon
chestnut purée, pomme dauphine, foie gras jus
or
Spice Crusted Rack of Lamb
baby turnips, Japanese eggplant, Calabrian chiles, lamb jus
or
Roasted Winter Vegetables
creamy spinach, shaved black truffle
Fourth Course
Mont-Blanc
chestnut- chocolate crémeux, mandarin marmalade, vanilla Chantilly
or
Eggnog Bûche de Noël
Chocolate joconde, eggnog whipped cream, chocolate Anglaise, Bourbon ice cream
Mignardises
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye