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Intimate Holyday Menu
- Potato apple pancakes w/ smoked salmon and horseradish
- Pan seared farm raised fois gras w/ grilled bacon wrapped mission figs on polenta toast points. Finished with balsamic syrup.
- Rosette of langoustines, w/ an olive and tomato tart
- Basket of baked clams w/ roasted tomatoes, fennel, and lemon
- Chanterelle and white truffle risotto cake topped w/ seared foie gras finished by a blueberry coulis
- Whole roasted goose w/ chestnut stuffing
- Apple wood smoked bacon wrapped prime rib
- Pan roasted Muscovy duck breast w/ cream cheese quenelles and a port wine sauce
- Saddle of roasted rabbit w/ bone marrow ravioli
- Broiled Poussin w/ Apple Valley foie gras, roasted baby vegetables and a pomegranate reduction
Dessert
- Buche De noel
- Eggnog tart
- Apple clafouti
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Josh Jackson | Head Chef
310.490.4773 |
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