special menus

Christmas Eve and Christmas Day Menu 2018

Prix Fixe four-course dinner $95.00 per person

Amuse Bouche

Appetizers

Yukon Gold Potato-Onion Bisque
Tempura Washington State Oysters + Black Truffle

Serrano Ham + Pickled Honshemijis

Heirloom Beet Salad
Brie-Goat Cheese Mousse + Smoked Hazelnut Crumble

Red Kuri Squash + Sherry-Caramel + Watercress Leaves

Japanese Hamachi Crudo
Kohlrabi Remoulade + Anchovy-Ponzu Emulsion

Avocado Pearls + Pickled Autumn Fruit + Rice Laver Crisps

Roasted New Zealand Venison Loin
Coffee-Onion Crust + Honey-Nut Squash + Vadouvan

Cranberry-Pine Nut Relish + Vin Cotto Syrup

 Entrees

Pan Seared Maine Sea Scallops
Sunchoke Puree + Charred Maitake + Mushrooms

Mandarin + Thai Flavors + Arugula

Brioche Crusted Blue Nose Bass
Caramelized Pear-Miso Puree + Koshihikari Rice

Crispy Shallots + Cucumber + Sudachi

Maple Leaf Farm Duck Breast
Duck Leg Confit + Orange Glazed Radicchio + Tokyo Turnips

Fermented Black Garlic + Oat Crumble + Aged Mirin

Black Angus Beef Tenderloin
Slow Braised Short Rib + Horseradish-Potato Croquettes + Cultivated Mushroom Duxelle + Celery Root Soubise + Glazed Shallots + Green Peppercorn Reduction

Roasted Colorado Lamb
Crispy Eggplant Polenta + Root Vegetables + Tomato-Lemon Jam + Greek Yogurt + Rosemary-Pumpkinseed Crumble

Vegetarian Tasting Plate
Sampler plate based on seasonal ingredients and Chef’s creativity.

Desserts

Chocolate and Coffee
Coffee-Caramel Cremeux + Espresso-Almond Pound Cake

Chocolate-Brandy Espuma + Milk Chocolate-Orange Ice Cream

Lemon Curd Tartlette
Lemon Curd Semi Freddo + Pistachio Pain de Genes + Candied Citrus

Toasted Meringue + Confit of Raspberries + Blueberry Sorbet

Toasted Coconut Panna Cotta
Greek Yogurt Sponge Cake + Grapefruit Cream + Brown Sugar Pineapple

Passionfruit Syrup + White Chocolate-Walnut Ice Cream