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

Hot Butter Rum Cider

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)

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