First Course
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ARUGULA AND ENDIVE SALAD
Camembert Cheese, Pomegranate, Sicilian Pistachio, Ruby Grapefruit Vinaigrette
SHRIMP BISQUE
Chili Oil, Puffed Rice, Rock Shrimp
Second Course
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BUTTERNUT SQUASH AND BAY SCALLOP RISOTTO
Brown Butter, Sage
CABERNET BRAISED SHORT RIB
Parisian Gnocchi, Chestnut Gremolata, Mimolette
Entrée
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ROASTED DUCK BREAST
Ancho Chili Honey, Kabocha Squash, Crispy Ginger, Pearl Onion, Mustard Jus
C.A.B. FILET MIGNON
Truffle Pommes Purée, Cippolini Onion, Thumbelina Carrot, Sauce Bordelaise
PAN ROASTED BRANZINO
Marble Potato Confit, Long Bean, Fines Herbes Salad, Meyer Lemon Vinaigrette
Dessert
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TANARIVA MILK CHOCOLATE YULE LOG
Spiced Apple, Calvados
GINGERBREAD SEMIFREDDO
Mandarin Oranges, Mandarin Napoleon, Ginger Ice Cream
