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