Christmas Eve Dinner Menu

Wednesday, December 24, 2008
David Scales, Executive Chef

To Reserve 6:30 Seating Call 1-800-385-4936

First Course:
Oyster and Salsify Bisque

Second Course:
Seared Scallop with Parsnip Puree,
Red Wine Beurre Blanc and Salted Sesame Brittle

Third Course:
Triple Bird:
Roasted Goose and Blackberry Sauce
Seared Foie Gras with Balsamic and Pistachio
Squab with Sweet Pea Shoots and Bird Reduction

Intermezzo:
Hot Butter Rum Cider

Entrée:
Smoked Short Ribs with Potato Puree,
Roasted Spinach and Red Velvet Demiglace


Dessert Course:
Thirty-Six Layer Gateau with Peppermint Chocolate Curls


Seventy-Five Dollars per Person
(Not inclusive of alcohol, taxes and gratuity)

One Hundred and Ten Dollars per Person with Suggested Wine Pairings
(Not inclusive of taxes and gratuity)