Christmas Eve 2017

please select one item per course

First Course

Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad
Braised Oxtail Ravioli with Truffle Cream
house-made ravioli filled braised oxtail, prepared in a cream truffle sauce with brunoise vegetables, drizzled with a bordelaise glaze
King Crab Leg with Lemon-Riesling Sabayon
King Crab Leg with Grilled Artichoke Hearts Alaskan crab leg & grilled artichoke hearts plated over a lemon-Riesling sabayon
10. dollar add-on

Second Course

Chestnut & Pear Soup
La Salade de Noël
baby kale & mixed winter greens, endive, julienne apples, St. Agur blue cheese,
toasted nut granola with a huckleberry-port wine reduction

Third Course

Magret de Carnard Montmorency
pan-seared Maple Leaf duck breast, finished with montmorency cherry-port wine sauce,
plated with a wild rice pilaf, roasted king trumpet mushrooms & vert haricot
Porcini Dusted John Dory
porcini dusted John Dory, pan sautéed & finished with a pinot noir beurre rouge,
plated with a farro-barley pilaf, swiss chard & roasted turnips
Filet de Bœuf, Sauce Béarnaise
Black Angus beef tenderloin seasoned & slow roasted, finished with a béarnaise sauce,
served with a potato trio & broccoli rabe
Tournedos Rossini – 20. dollar add-on
Médaillons de Veau
pan-seared veal médaillons finished with a wild mushroom-madeira sauce,
served with a savory brioche, butternut squash & caramelized shallot bread pudding
& sautéed spinach

Fourth Course

Bûche de Noël

per guest
Seating is limited.
Please call the restaurant for reservations.

No other special promotional offers (including Trois et Trois and La Nuit du Vin 🍷) in effect on Valentine's Day.