Christmas Eve
December 24, 2018

 

FIRST COURSE

Cognac Lobster Bisque with Egg Nog Cream and Lobster/Corn Fritter

Texas Wagyu Beef Tartare with Osetra Caviar,
Jalapeno/Egg Custard, Gaufrette Potatoes and Horseradish Crème Fraiche

Flash Seared Foie Gras with Amaretto Foie Cannoli,
Pistachio, Ginger Snaps and Quince Jam

Nantucket Bay Scallops with Ricotta Gnocchi,
Brussels Sprout Leaves, Lady Edison Country Ham,
Cranberry/Brown Butter and Black Truffle Foam

SECOND COURSE

Pan Seared Saint Pierre with Lobster/Tarragon Risotto,
Blistered Rapini and Meyer Lemon Sabayon

Australian Lamb Duo
Double Cut Chops on Spiced Sweet Potatoes
with Braised Shank En Croute and Truffled Lamb Bordelaise

Pepper Crusted Filet Mignon on a Ragout of Wild Field Mushrooms,
Glazed Carnival Carrots with Black Garlic Panisse and Red Wine Demi-Glace

High Marbled Heritage Farms Pork Chop
on Hand Made Tamale ‘Pibil’ with King Crab,
Braised Heirloom Radish and Ancho Chile Natural Jus

DESSERT

Gingerbread Cake with Egg nog Custard,
Spiked Cranberry Orange Sauce and Peppermint Meringues

 

Three Courses: $140