HOLIDAY MENU 2024
$115 per person – $65 per young adult (12 & under)
APPETIZERS
Christmas Chowder
rock shrimp, oysters, clams, preserved lemon, mushroom, fennel crackers
Raw Bar Degustation
3 west coast, 3 east coast oysters, 3 jumbo shrimp
Daurenki Caviar
traditional fixings, buckwheat blinis (sup $200)
Perigord Black Truffle Salad
mâche greens, frisée, French beans, walnut-sherry vinaigrette
Smoked Salmon Galette
dill-caper cream, puff pastry, fennel-frisée bouquet, trout caviar, lemon dressing
Maine Lobster
carrot-ginger mousseline, root vegetable slaw, mustard oil
Duck Foie Gras
black mission fig, brioche French toast, concord grapes reduction
Tuna Tartare & Caviar Duo
avocado, orange-ginger-soy, green onion
ENTRÉES
Ricotta Gnocchi & Truffle
wilted spinach, parmesan cream, Périgord black truffle
Home Made Shrimp Ravioli
foraged mushroom, buttered leek, sherry cream sauce, citrus gremolata
Goat Gouda Crusted Halibut
chanterelle, Brussels sprouts, fingerling, Bordelaise
Jumbo Sea Scallops
beet risotto, golden beet, wilted kale, ginger agrodolce
Crispy Duck Breast
Bourbon whipped yams, roasted sunchoke, spigarello, sauce “Bigarade”
Pecan Crusted Rack of Lamb
thumbelina, hakurei, cippolini, fingerling, espresso lamb jus
Beef Filet Mignon “Perigourdine”
cauliflower-creamed spinach, pommes Dauphines, truffle madeira
SIDES (sup $12)
Pommes Frites, Pommes Dauphines, Sautéed mushrooms, Cauliflower-creamed spinach, Brussels sprouts
DESSERTS
Christmas Figgy Pudding
citrus butterscotch sauce, vanilla ice cream
Eggnog Panna Cotta
honey roasted pear, madeleine cookie
Apple Frangipane Tarte Fine
rum-raisin ice cream, rum-brown sugar sauce
Hazelnut Tort
olive oil, candied cocoa nibs, sea salt ice cream
Ice Cream Sundae
strawberry, chocolate, vanilla ice cream
waffle cone, brownie, candied almonds, Chantilly cream
Suggested wine pairing; L’escale Champagne plus three glass 85 – L’escale Champagne glass/ bottle 30/125
EXECUTIVE CHEF FREDERIC KIEFFER — EXECUTIVE SOUS-CHEF ANGUS MCLEOD — PASTRY CHEF ISELLA ROJAS