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