Christmas Eve 2018

please select one item per course

First Course

Butternut Squash Pasta Purse
house-made ravioli filled with savory mixture of roasted butternut squash, ricotta & sage, served in a miso-brown butter & topped with fried sage & crispy pancetta
Pâté Duo
Veal & Duck Terrine wrapped in Bacon
served with a spicy mustard
“Liver & Onions”
duck liver mousse plated with warm caramelized cipollini onions & mushrooms,
served with toast
Maytag Blue Cheese Soufflé
plated with an apple, cranberry & walnut chutney & a salad of bitter winter greens
ossed in an apple cider vinaigrette
Bustarelle Pasta
house-made pasta bundles filled with a savory mixture of braised pork, beef, roasted garlic & herbs, served in a mushroom-beef demi glaze, topped with pecorino Romano cheese

Second Course

Lobster-Sherry Bisque with a Corn Muffin
La Salade de Noël
mixed winter greens, shaved fennel & toasted hazelnuts tossed in a
hazelnut vinaigrette, topped with crisp apple chips & duck prosciutto,
finished with a huckleberry-port wine reduction

Third Course

Skate Wing in a Brown Butter-Toasted Almond Sauce
skate wing sautéed in brown butter with toasted almonds, sherry wine & cream,
plated with a parsnip purée, honey roasted rainbow carrots & grilled lemon,
garnished with fried parsley
Slow Roasted Prime-Rib with a Cognac Peppercorn Sauce
prime-rib crusted with herbs & garlic, slow roasted to a medium-rare temperature
& finished with a cognac peppercorn sauce, plated with horseradish potato purée
& sautéed spinach
Roasted Duck with Cranberry-Orange Reduction
one-half Maple Leaf Duck, confit & roasted, finished with a cranberry-orange reduction
& served with a sweet potato gratin & roasted root vegetables
Branzino with Lemon-Caper Beurre Blanc
whole branzino stuffed with herbs, fennel & shallots, roasted
& finished with a lemon-caper beurre blanc, plated with asparagus
& black forbidden rice
Surf and Turf
Petit Filet & Maine Lobster Tail with Sauce Choron
filet mignon, grilled to preferred temperature, served over a pommes rösti,
plated with a butter poached lobster & finished with sauce choron,
served with haricot verts + $19.

Fourth Course

Bûche de Noël
$65

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.