Christmas Day Prix Fixe
FIRST COURSE
choice of
ROASTED GARLIC AND ARTICHOKE TARTINE
roasted garlic and artichoke, za’atar, persian cucumbers, gaeta olives, and micro cilantro
POTATO & LEEK SOUP
velvety potato and leek soup topped with sweet dungeness crab, roasted peppers, and a drizzle of chive oil
WEDGE SALAD
crisp little gem lettuce with smoky bacon, creamy gorgonzola dressing, fried shallots, and sweet tomato confit
Champagne Henriot, Blancs de Blancs, NV
SECOND COURSE
choice of
PORCHETTA (df) (gf)
slow-roasted pork with calabrian chili, rosemary, thyme, arugula, and lemon
Titus Merlot, 2015, Napa Valley
SCALLOPS AU POIVRE
seared scallops finished with a green peppercorn au poivre sauce,
served over parsnip purée with tender bok choy
Heavensake Junmai Diagnijo Noir, Japan, NV
GRILLED HEN OF THE WOODS
marinated hen of the woods mushrooms over roasted red pepper purée, finished with fresh herbs, wilted spinach, and grilled lemon
Terre del Vescovo Coda di Volpe Kisteis, 2020, Campana
GRILLED NY STRIP PIZZAIOLA
grilled new york strip served in a classic italian pizzaiola sauce of tomato, garlic, and herbs, finished with shaved parmigiano and fresh arugula
Chateu Loumelat, 2011, Bordeaux
THIRD COURSE
choice of
CARAMEL CORN PANNA COTTA
creamy panna cotta layered with sea salt caramel, roasted peanuts, and buttery caramel corn
Dolce by Far Niente, 2017
CHOCOLATE MOUSSE
valrhona chocolate mousse with crème anglaise, cocoa nibs, and sea salt
Ramos Pinto LBV, 2018, Port