HOLIDAY MENU 2023
105 per pers – 55 per young adult (12 years old and under)
POUR COMMENCER
Christmas Chowder
rock shrimp, oysters, clams, preserved lemon, mushroom, fennel crackers
Raw Bar Degustation
3 west coast, 3 east coast oysters, 3 jumbo shrimp
Perigord Black Winter Truffle Salad
mâche greens, frisée, French beans, walnut-sherry vinaigrette
House Made Smoked Salmon Galette
dill-caper cream, puff pastry, fennel-frisée bouquet, trout caviar, lemon dressing
Maine Lobster & Grits
whiskey flambé lobster, Anson Mills grits, braised collard greens, lobster demi
White Asparagus & Crab Cake
orange fennel slaw, citrus Hollandaise
Seared Duck Foie Gras
black mission fig, apple French toast, concord grapes reduction
Arctic Char Crudo
avocado, blood orange, radish, calamansi nage, cilantro oil
A SUIVRE
Ricotta Gnocchi Périgourdine
foraged mushroom, parmesan cream, fresh Périgord winter black truffle
Home Made Shrimp Ravioli
chanterelle, buttered leek, lemon caper sauce
Halibut “A la Plancha”
baby beets, Brussels sprouts, salsify mousseline, citrus-brown-butter
Jumbo Sea Scallops
whipped cauliflower, Romanesco, Thumbelina, watercress coulis
Crispy Duck Breast
Bourbon whipped yams, roasted Seckel pear & parsnip, sauce “Bigarade”
Amish Veal Filet Medallions
carrot rutabaga, roasted salsify, hen of the wood, truffle-madeira au jus
Winter Spiced Lamb Shank
herbed spaetzle, wilted mustard greens, braising jus
Beef Filet Mignon “Marchand de Vin’
celery-creamed spinach, pommes Dauphine, foraged mushroom, Bordelaise
LES A COTES (sides) Sup 12
Pommes Frites – Pommes Dauphine – Sauteed mushrooms – celery-creamed spinach – Brussels sprouts
POUR FINIR
Christmas Figgy Pudding
citrus butterscotch sauce, pistachio ice cream
Citrus Crème Brulée
caramel palmier
French Apple ” Tarte Fine”
rum-raisin ice cream
Ricotta Donuts
raspberry & chocolate dipping
Brownie Sundae
fudge brownie, strawberry, chocolate, vanilla ice cream
Chantilly cream, candied almond, chocolate sauce
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