CHRISTMAS EVE
THREE COURSE PRIX FIXE MENU

$95 PER PERSON (tax and gratuities not included)

CHEF’S SPECIALS

chilled oysters, mignonette, lemon
or
pheasant terrine, dried fig, pistachio, grilled sourdough



APPETIZERS

BURRATA & BEETS
burrata, shaved fennel, orange, roasted beet, evoo, mâche

ENDIVE SALAD
red and yellow endives, crumbled blue cheese, asian pear, toasted walnuts,
pomegranate dressing

SALMON TARTARE
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton

FRENCH ONION SOUP
caramelized onions, beef stock, thyme, sherry, gruyere, croutons

BUTTERNUT SQUASH SOUP
butternut squash purée, vegetable stock, cream, toasted pumpkin seeds, croutons

CRABMEAT CRÊPE
mushrooms, herb beurre blanc, white truffle oil, lump crabmeat 

ESCARGOT
6 burgundy snails, garlic-herb butter, puff pastry

SEARED HUDSON VALLEY FOIE GRAS
pistachio-orange and black pepper crumble, rhubarb-strawberry compote, brioche

 

ENTREES

BUTTERNUT SQUASH “STEAK”
roasted butternut squash, lentils, cranberries, shaved brussels, celeriac purée,
crispy shallots, crumbled goat cheese, pomegranate reduction, sunflower sprouts

TROUT "AMANDINE"
spinach, farro, apple, balsamic-brown butter, toasted almonds

HALIBUT
melted leeks, roasted corn, peas, braised radish, corn-truffle emulsion

SPRING CHICKEN
pan roasted semi-boneless organic chicken, roasted carrots, baby onions, smoked bacon,
potato purée, black truffle roasted poultry jus

VENISON
black pepper crust, shaved brussels, lentils, dried cranberries, spaetzle, game jus

DUCK
pistachio crusted-honey glazed duck breast, braised red cabbage, carrot-ginger purée, star anise-black peppercorn duck jus

FILET MIGNON
8 oz pan roasted filet c.a.b., mushroom-thyme crust, glazed carrots, pomme purée,
sauce “au poivre”

 

DESSERT

COCONUT PANNA COTTA
macerated strawberries

CHOCOLATE-HAZELNUT CRUNCH
chocolate ganache, pistachio wafer, raspberry

LEMON TART
lemon curd, meringue, fresh berries

 

CHILDREN’S THREE COURSE PRIX FIXE MENU
$45 UNDER 10

FIRST COURSE

Petite Green Salad


SECOND COURSE
(Choose One)

GRILLED CHICKEN BREAST
served with green beans and french fries

GRILLED SALMON FILET
served with green beans and french fries

PASTA
plain or with butter


DESSERT
1 scoop of vanilla or chocolate ice cream

 

             

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS