Menu
First Course, Choice Of
Winter Citrus Salad
Chicories, Candied Peacan, Mint
Cioppino
Dungeness Crab, Striped Bass, Sourdough
Raviolo
Laychee, Vidalia Onion, Black Truffle
Second Course, Choice Of
Christmas Ham
Asian Pear, Artichoke, Mustard Jus
Beef Wellington
Pomme Aligot, Black Trumpet, Cippolini
Dover Sole
Fingerling potatoes, Spinach, Sauce Grenobloise
Third Course, Choice of
Bouche de Noel
Chestnut, Ginger, Pear
Chocolate Tart
Salted Caramel, Cara Cara Orange, Eggnog Ice Cream
Executive Sous Chef Jason Pringle and Chef de Cuisine Oscar Valles
*Menu is available December 25, 2024.
*Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of six or more, a 20% percent large party service charge will be added.
