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Christmas Eve Lunch
$70 | 3-Course
First Course
Stone Crab Claws "Rillette"
caviar, purple cauliflower, tangerine
or
Beet Carpaccio Ⓥ
il truffelino cheddar, shave black truffe, micro arugula
Second Course
New Zealand King Salmon
olive oil crushed fingerling, maitake mushrooms, endive salad, San Marzano jus
or
Filet Mignon "Bourguignon"
caramelized pearl onion, shiitake mushrooms, baby carrot, potato millefeuille
Third 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
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
$70 | 3-Course
First Course
Stone Crab Claws "Rillette"
caviar, purple cauliflower, tangerine
or
Beet Carpaccio Ⓥ
il truffelino cheddar, shave black truffe, micro arugula
Second Course
New Zealand King Salmon
olive oil crushed fingerling, maitake mushrooms, endive salad, San Marzano jus
or
Filet Mignon "Bourguignon"
caramelized pearl onion, shiitake mushrooms, baby carrot, potato millefeuille
Third 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
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye