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.
4:30pm - 9:00pm
Please call the restaurant for reservations.