CHRISTMAS EVE 2017

Christmas Eve Menu
Sunday, December 24, 2017
4 course prix-fixe $175
4:30pm – 10:00pm

First Course

Oysters en Escabeche
Fennel, white wine, buddha’s hand, pomegranate
or
Long Island Fluke Tartare *
green apple, crème frache, sea urchin
paddlefish caviar
or 
Foie Gras Torchon
duck prosciutto, quince, almond
pain d’epice
or
Vol-au-Vent d’Escargots
black trumpet mushroom, parsley root
garlic, black truffle
or
Endive Salad
Queso de valdeón, candied walnut
poached pear, sherry vinaigrette
or
Roasted Squash Salad
burrata, pickled chanterelle mushroom, ryeberry
watercress, pumpkin seed vinaigrette
or
Potage Lyonnais
pumpkin, gruyère, sourdough
lingonberry, jambon de paris

   Middle Course
  Black Truffle & Wild Mushroom Risotto

Main Course

Striped Bass “en Paupiette”
pommes purée,  holland leeks, sauce meurette
or 
Tazmanian Sea Trout *
honeynut squash ,buckwheat, treviso
smoked salmon roe
or
Fontina Ravioli
cauliflower, onion soubise, brown butter
pistachio gremolata
or
Crecent Farms Duck Breast
hen of the woods mushroom, honeycrisp apple
brussels sprout, sauce charcutière
or
Roasted Rack of Lamb
baby carrots, crones, pommes rosti
rosemary jus
or
Tornedoes Rossini
black truffle, root vegetable gratin, spinach
sauce perigordine

Side Dishes 

pommes aligot

brussels sprouts with whole grain mustard

swiss chard gratin

Dessert

Coco “Neige” tarte
coconut mousse, lemon curc
vanilla sable, pomegranate sorbet
or
bouche de noel
chestnut mousse, speculoos biscuit
chestnut ice cream
or
Santa’s Night Cap
chocolate brownie, whiskey diplomat, sour cherry
pecan chocolate ice cream
or
Molten Chocolate Cake
vanilla ice cream

children’s options available

Aaron Bludorn, Chef
Ashley Brauze, Pastry Chef